©2015 Loop Barbados Inc. | All Right Reserved | Disclaimer | Privacy Policy | Terms & Conditions
Cooking Bajan Style: Pelau
12th March, 2014Although traditionally Trinidadian, Pelau is in fact quite popular and eaten in many households across Barbados! Pelau is a one pot dish and is perfect for entertaining as you can make it days in advance and just warm when ready to eat; it actually becomes tastier with age. The dish can be cooked with any meat or meat combination and the entire meal is flavoured with burnt sugar. Pigeon peas, fresh coconut and fresh herbs are what make this dish extra special and bursting with real Caribbean flavour. Here is our recipe we would like to share with you! It may seem long and daunting for many but it is worth it!
Ingredients:
- 3 lbs. of chicken thighs and or drumsticks, cut up into large pieces
- 3 Tbsp Bajan Seasoning
- 2 Tsp grated garlic
- 1 Tbsp Worcestershire sauce
- 1 Tbsp soy sauce
- 1 Tbsp tomato ketchup
- Salt and pepper to taste
- 2 Tbsp vegetable or Canola oil
- 3 Tbsp cane sugar (substitute with brown sugar)
- 2 cups parboiled rice, washed and drained
- 1 cup chopped onions
- 1/2 cup chopped sweet peppers
- 1 cup diced carrots
- 2 cups cooked pigeon peas (canned is fine)
- 2 cups fresh coconut milk (dilute milk with water if using canned coconut milk)
- 2 cups cooking liquid (stock, water or reserved cooking liquid from peas)
- 1/2-1 whole scotch Bonnet Pepper
- Salt and pepper to taste
- 3/4 cup sliced green onions (white and green parts)
Preparation:
- Add chicken, Bajan Seasoning, garlic, Worcestershire sauce, soy sauce, ketchup and salt and pepper to taste in to a medium bowl. Toss to mix and coat the chicken with the seasonings. Set aside and let marinate for at least 2 hours.
- Pour oil into a large pot and place on medium heat. Let oil heat until hot but not smoking.
- Sprinkle sugar into heated oil. Let the sugar melt until it starts to froth and bubble. As soon as the edges of the froth/bubbles starts to get a slight shade darker, immediately add the seasoned chicken and stir to mix and coat with the burnt sugar. Let cook for 7 - 10 minutes.
- Add the rice to the pot, stir to mix and cook for 3 minutes.
- Add peas, pepper and carrots (if using) and cook for 1 minute.
- Pour in coconut milk and other cooking liquid. Season with salt and pepper to taste.
- Toss in whole scotch bonnet pepper. Cover pot and bring to a boil.
- When the pot comes to a boil, remove lid partially and let boil until you can see the surface of the dish - the rice, peas and chicken (about 7 - 8 minutes). Cover pot fully, reduce heat to low or simmer and let cook for 25 - 30 minutes or until all the liquid has evaporated.
- Sprinkle the green onion on top and fold into Pelau.
- Serve hot or at room temperature.
So there you have it, the recipe fro Pelau!
Melanie & Kimberly*
Comments
left Barbados a very long time ago so I am trying to learn more
Need to learn to cook bajan dish
good blog
good blog
Quantity
How many does this serve? I'm British and have recently married a Bajan and he has asked me to make Pelau for his family. Daunting as never done it before and want to make sure I don't make too much or not enough.
We would love to hear what you think.