Cooking Bajan Style: Pelau

Although 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:

So there you have it, the recipe fro Pelau!