The anglicized version of the dish is called pilaf. A step by step guide on making the unofficial trinidad national dish pelau. Season with lime juice and salt pepper chive thyme chadon beni and parsley. Trini pelau is an iconic dish of pigeon peas meat or chicken that is cooked with fresh herbs and coconut milk. Pelau is a savory one pot trinidadian favorite.
The entire dish is flavored and colored with burnt sugar. 40 m total time. 30 m cook time. Meat including chicken beef or pigtails is first browned using burnt sugar little past caramelization point to which rice fresh herbs peas or beans veggies and coconut milk are added resulting in the most comforting of dishes. Pelau is a stew from trinidad made with either beef or chicken.
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Worcestershire sauce 2 tsp. Pelau or rice with meats and vegetables is a variation of east indian pilau which originated in persia where it is called polow. This pelau is a one pot dish that is made on weekends and especially when family and friends get together for a lime caribbean slang word for get together. Worcestershire sauce 2 tsp. Pelau is a very popular rice based dish in trinidad and tobago as well as stewed chicken breadfruit oil down macaroni pie ox tails dhal and rice among many others.
This pelau is a one pot dish that is made on weekends and especially when family and friends get together for a lime caribbean slang word for get together. The entire dish is flavored and colored with burnt sugar. Soy sauce 1 tbsp. The anglicized version of the dish is called pilaf.
