Pelau
Rice dish of the Caribbean
From Wikipedia, the free encyclopedia
Pelau is a traditional rice dish from the West Indies. Its main ingredients typically include meat (usually chicken or beef),[1] rice, pigeon peas or cowpeas, coconut milk[2] and sugar. Various vegetables and spices may be added. Common spices used in the dish are cardamom, cloves, cumin, and coriander.[3] The meat is caramelised in brown sugar along with onion and garlic and the other ingredients are then added one by one, resulting in a dark brown stew.
.jpg)
Chicken pelau | |
| Type | Rice dish |
|---|---|
| Course | Main |
| Place of origin | West Indies |
| Associated cuisine | Caribbean |
| Serving temperature | Hot |
| Main ingredients | Rice |
| Ingredients generally used | Meat |
| Variations | Curry pelau |
An alternative preparation method is to sauté the meat, precook the rice, prepare the dish and bake it in the oven.[4] Side dishes are optional; coleslaw is a typical choice.
Pelau shares its origins with pilaf (from Persian pilāw پلاو), a rice dish from Central Asia, the Middle East, East Africa, South Asia, and Spain, home of the original version of paella. Pelau is a Creole dish. When Trinidad was under Spanish colonial rule, Indian indentured servants passed down their version of the dish to African slaves who transformed it.[5] The caramelisation of the meat goes back to African preparation traditions.[6] Over time, the basic method of preparing pilaf, the caramelisation of meat and influences of the Trinidadian cuisine (especially with regard to available ingredients) mingled into today's pelau.
