Pelau

Pelau is a popular one-pot dish in Trinidad and Tobago that is enjoyed by locals and visitors alike. It is a flavorful and hearty dish that combines rice, meat (typically chicken or sometimes beef), and pigeon peas, cooked together with herbs, spices, and sometimes coconut milk.

To make pelau, the meat is first seasoned with a blend of spices such as garlic, onion, thyme, and a mix of local seasonings like shado beni (culantro) and green seasoning. The meat is then browned in a pot to develop rich flavors. Pigeon peas, rice, and vegetables like carrots, bell peppers, and pumpkin are added to the pot along with the meat.

To give pelau its distinct flavor and color, caramelized sugar or molasses is often added, which contributes a slightly sweet and smoky taste. Coconut milk is also added to enhance the richness of the dish. The ingredients are simmered together, allowing the flavors to meld and the rice to cook until tender.

Pelau is known for its savory, aromatic profile and is often served with a side of coleslaw or a tomato-based salad called "chow chow." It is a popular dish for gatherings, parties, and family meals, as it can be prepared in large quantities and easily shared among a group. The combination of tender meat, flavorful rice, and the earthiness of pigeon peas makes pelau a beloved and comforting Trinidadian dish.