BLOG #1 – Akem Le Gendre Trinidad Pelau

Ingredients:

• 3 pounds boneless, skinless chicken thighs or Breast
• 2 tablespoons green seasoning
• 2 teaspoons grated garlic
• 1 tablespoon soy sauce
• 1 tablespoon tomato ketchup
• Kosher salt (to taste)
• Freshly ground black pepper (to taste)
• 2 tablespoons vegetable oil, or canola oil
• 3 tablespoons cane sugar, or brown sugar
• 2 cups parboiled rice, washed and drained
• 2 cups canned pigeon peas
• 1 cup diced carrots
• 2 cups fresh coconut milk
• 2 cups chicken stock (Maggi)
• 1 whole Scotch bonnet pepper

Instructions:

• In a large bowl, place the chicken, green seasoning, garlic, Worcestershire sauce, soy sauce, and ketchup, along with salt and pepper to taste.
• Toss to mix and coat the chicken with the seasonings. Set aside and let marinate for at least 1 hour.
• Pour the oil into a large pot and place over medium-high heat. Let it heat until hot but not smoking.
• Make the burnt sugar by sprinkling the cane sugar into the hot oil in an even layer.
• Let the sugar melt until it starts to froth and bubble.
• As soon as the edges of the froth/bubbles start to turn a slight shade darker, immediately add the seasoned chicken. Stir to mix and coat with the burnt sugar.
• Let cook for 7 to 10 minutes.
• Add pigeon peas, and carrots (if using) and cook for 1 minute.
• Pour in the coconut milk and the chicken stock or water. Season with salt and pepper to taste.
• Toss in the whole Scotch bonnet pepper. Bring the mixture to a boil and cover the pot.
• Once it reaches a boil, partially remove the lid and continue to boil for an additional 7 to 8 minutes.
• Cover the pot fully, reduce the heat to low, and let cook for 25 to 30 minutes or until all the liquid has been absorbed.
• Serve hot or at room temperature and enjoy.

Pelau doesn’t have a precise pinpoint of where it originated. This can be due to that there’s many variations to make it because different cultures make it in different ways. However, I am accustomed to the Trinidadian way because my mother is Trinidadian, resulting the pelau to be made the Trinidadian way. My mom often makes this dish because how accessible the ingredients are and its easy to cook, especially in large amount. Also, my mom is at work for days at a time, so she would cook me this dish to last me by the time she comes back. I honestly believe this the only dish I can repetitively eat without getting tired of it, it taste amazing every single. time. This is a recipe that constantly saves me the hassle of spending money on food because in the back of my mind, I know that pelau is in the fridge. Or even wanting to eat something new because it nourished me by being great food, I don’t get tired of eating it. Overall, pelau is a food that puts me at peace and a memorable dish to eat.