Trinidadian Pelau
Trinidadian Pelau
Ingredients: (4 to 6 servings)
3 tablespoons vegetable oil
3/4 cup brown sugar
1 chicken, cut up (about 2½ to 3 pounds), or substitute Quorn, for vegetarians
1 onion, chopped
1 clove garlic, minced
1½ cup gungo (=pigeon) peas, soaked overnight in salt water (last option: from a can)
2 cups rice (do not use instant rice)
3 cups water
1 cup coconut milk
1 teaspoon dried thyme
1 bunch of spring onions, chopped including the greens
2 stock cubes
1 scotch bonnet hot pepper (or hot sauce to taste)
Preparation: Heat the oil in a heavy pot or skillet. With the heat on high, add the sugar and let it caramelize until it is almost burned, stirring constantly. Add the chicken (or Quorn) and stir until all the pieces are covered with the sugar. Reduce the heat to medium, add the rice, onion, salt and pepper and fry, stirring constantly for 1 minute. Drain the gungo peas, add them to the pot and "stir fry" them as well. Then add the water, coconut milk, stock cubes and scotch bonnet/hot sauce . Reduce the heat and simmer on low fire, covered, for 30 minutes or till the rice is done. The pelau should be moist at the end of the cooking time.
You can vary by using coconut cream instead of coconut milk (add less water) or adding vegetables like squash and carrot to the pelau.
Ingredients: (4 to 6 servings)
3 tablespoons vegetable oil
3/4 cup brown sugar
1 chicken, cut up (about 2½ to 3 pounds), or substitute Quorn, for vegetarians
1 onion, chopped
1 clove garlic, minced
1½ cup gungo (=pigeon) peas, soaked overnight in salt water (last option: from a can)
2 cups rice (do not use instant rice)
3 cups water
1 cup coconut milk
1 teaspoon dried thyme
1 bunch of spring onions, chopped including the greens
2 stock cubes
1 scotch bonnet hot pepper (or hot sauce to taste)
Preparation: Heat the oil in a heavy pot or skillet. With the heat on high, add the sugar and let it caramelize until it is almost burned, stirring constantly. Add the chicken (or Quorn) and stir until all the pieces are covered with the sugar. Reduce the heat to medium, add the rice, onion, salt and pepper and fry, stirring constantly for 1 minute. Drain the gungo peas, add them to the pot and "stir fry" them as well. Then add the water, coconut milk, stock cubes and scotch bonnet/hot sauce . Reduce the heat and simmer on low fire, covered, for 30 minutes or till the rice is done. The pelau should be moist at the end of the cooking time.
You can vary by using coconut cream instead of coconut milk (add less water) or adding vegetables like squash and carrot to the pelau.
posted by 80meals | 5:14 AM
1 Comments:
nice/interesting variation :) had never thought of making a vegetarian version before myself, but why not! :) Don't think we have this Quorn in Trinidad but I will try some tofu/or shiitake mushrooms and black fungus perhaps :)
The only alteration I would HIGHLY recommend is marinating the chicken (if using) overnight in a combination of seasonings and spices. No true Trini would leave that step out :) Example here: http://www.trinigourmet.com/index.php/coconut-chicken-pelau-quick/ :)
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