Previously, we’ve mentioned the long-lasting position Pelau performs within the lifetime of a Trinbagonian (Trinidad and Tobago). Gatherings, seashore limes, household occasions, and naturally, that sizzling effervescent pot mommy would have ready for us after faculty. This traditional one-pot dish is made with rice, peas, and often a meat of some sort (marinated in a single day), simmered in coconut milk and completed with chopped herbs.
You’ll Want…
3 lbs rooster wings (cut up)
3/4 tablespoon salt
3/4 teaspoons black pepper
1 tablespoon grated ginger
2 tablespoons Caribbean Green Seasoning
1 tablespoon Worcestershire sauce
1 medium tomato (roughly chopped)
1 medium onion (diced)
Scotch Bonnet pepper (optionally available)
1 tablespoon veg oil
2 tablespoons of golden brown sugar
1 giant carrot (diced)
1 can of pigeon peas (drained/washed)
3 pimento peppers (roughly chopped)
2 tablespoons chopped parsley
2 tablespoons of scallions (chopped)
2 tablespoons of Chadon Beni (chopped)
2 cups of bar-boiled long-grain brown rice (washed)
3 cups of water
2 cups of coconut milk
Notes: Observe together with the video under, which supplies a extra detailed dialogue of the recipe, together with texture and shade preferences, in addition to different methods to boost the flavour of the finished Pelau. I used dried pigeon peas from a can, however in most situations, I take advantage of the inexperienced pigeon peas (from a can).
Season the wings with the salt, black pepper, Green Seasoning, grated ginger, Scotch Bonnet pepper, Worcestershire sauce, tomato, and onion. Permit to marinate in a single day when you have time, or not less than 2 hours.
Warmth the oil in a heavy and huge pot and add the brown sugar. Within the video I defined a number of crucial steps on this technique of ‘browning’. The sugar will soften, develop into frothy, after which flip a deep amber shade. Being very cautious, add the seasoned rooster wings, together with the marinade, and stir properly. Do NOT proceed if the sugar goes black (consult with the video under).
Stir properly to coat, then proceed cooking over medium-high warmth for five minutes.
It’s going to spring its pure juices, the aim is to burn that off and in doing so, develop a stunning deep shade. As soon as that liquid is gone and your wings are a deep golden color, it’s time to proceed.
Add the carrot, pigeon peas (from a can, rinsed), pimento peppers, and 1/2 of the parsley, plus scallions and Chadon Beni.
Stir properly.
At this level, it’s time so as to add the washed rice (I used long-grain par-boiled brown) together with the coconut milk and water.
Convey to a boil, then cut back the warmth to a simmer and prepare dinner till the rooster wings are absolutely cooked and the rice is tender and plump.
On this case, I wished a ‘moist’ pelau (as defined within the video), so after 25 minutes, it was absolutely cooked with a barely soggy texture. Style and regulate the salt to your liking.
Stir within the remaining parsley, scallions, and Chadon Beni. Cowl the pot and permit it to take a seat for 10-Quarter-hour earlier than serving. The residual warmth will enable the added herbs to bloom for a stunning ending observe.
That is the kind of meal I are likely to make once I miss ‘residence’ (Caribbean), and through the years, it’s introduced a lot consolation to my Canadian-born youngsters as properly.
Supply: caribbeanpot.com
