Trinbago
kitchen: Trinidad and Tobago Pelau
The way to a man's heart
is through his stomach , or so they say. We believe that the way to
keep your woman happy is to cook her that special trini receipe. So
get yourself stuck in to receipes for Pelau rice, stew chicken and
much more.
Pelau
is one of those dishes that really exemplifies Trinidadian cuisine
because it is a mixture of various cooking styles.
Pelau, or rice layered with meats and vegetables, is a variation of
East Indian pilau, which originated in Persia where it is called polow.
The Anglicized version of the dish is called pilaf. The process of
browning the meat in sugar for pelau is an African tradition and ketchup
is a New World addition to the dish, although I suspect it has its
basis in tomato chutneys available in British India and likely brought
to Trinidad by the English.
Chicken is the usual meat in pelau but tender cuts
of stew beef or lamb work just as well. In Tobago, pelau is often
made with crab.
Serves 4
Ingredients
2 cups Rice
2 lbs chicken or beef (preferably seasoned overnight with garlic,
lime and onions)
2 table spoons vegetable oil or margarine (golden ray avaliable in
Brixton market or Green Lane)
4 Tablespoons Ketchup (add until flavor is acceptable)
1/2 table spoon Salt and pepper to taste
4 1/2 cups water
1 tin or cup pigeon peas
1 table spoon of sugar or 1 table spoon of caramel browning (more
for desired colour)
1/4 cup minced onions 1 clove garlic (cut into small cubes or diced)
1/4 cup celery stalks (cut into small cubes)
1/4 cup chopped tomatoes
1 hot pepper (green)
COOKING METHOD
Heat
oil - Add sugar, and heat while stiring until near black or brown
according to taste (or use caramel browning for the better control
of the browning process if unsure).
Add seasoned chicken as soon as sugar is correct or suitable brown
colour.
Stir at first and then cook for 10 minutes in covered saucepan over
medium or low heat.
Add vegtable oil or margarine, ketchup, pigeon peas (red kidney beans
can be substituted), onions, celery, finely chopped garlic, and rice.
Stir. Add tomatoes last.
Add water, and hot pepper (whole, do not cut!) or pimento pepper.
Bring to a boil.
Cover saucepan and leave to cook on low flame, about forty minutes
until the rice dries
Serve with cold slaw, lettuce, mango chutney, pepper
sauce or sweet chilli sauce.
NOTE this dish can be used for going to the beach
or river, for carnival day or just a picnic in the park. It is quick
and easy to make, so enjoy.
