Pelau is a traditional rice dish from the West Indies (Guadeloupe, Dominica and Caribbean countries such as Trinidad and Tobago, Grenada,Virgin Islands, Barbados and Saint Vincent and the Grenadines). Its main ingredients typically include meat (usually chicken or beef),[1] rice, pigeon peas or cowpeas, coconut milk[2] and sugar. Various vegetables and optional spices can 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.
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 one.
Pelau
Pelau shares its origins with pilaf, a rice dish from Central Asia, the Middle East, East Africa, South Asia, and Spain, with their original version of their dish, Paella. Pelau is a Creole dish. When the island was under Spanish colonial rule, their version of Paella was passed down to the slaves who transformed the dish. The caramelisation of the meat goes back to African preparation traditions.[5] Over the course of time, the basic method of preparing pilaf, the caramelisation of meat and influences of the Trinidadian cuisine (especially with regards to available ingredients) mingled into today's pelau.
^Dainty Dishes for Indian Tables ... W. Newman & Company. 1881. pp. 159–161. Retrieved 2017-08-09.
^The Multi-Cultural Cuisine of Trinidad & Tobago. Naparima Girls' High School Cookbook. San Fernando: Naparima Girls' High School. 2002. p. 150. ISBN976-8173-65-3.
^DeWitt, Dave and Wilan, Mary Jane (1993). Callaloo, Calypso & Carnival. The Cuisines of Trinidad & Tobago. Freedom: Crossing Press. p. 60. ISBN0895946394.{{cite book}}: CS1 maint: multiple names: authors list (link)
Further readingedit
Fraser, Mark (January 9, 2015). "Making a Trini pelau". Daily Express. Retrieved August 9, 2017.
Donato, Al (October 2, 2016). "Pelau Is A Trinidadian One-Pot Wonder Dish, Says Chef Roger Mooking". HuffPost Canada. Retrieved August 9, 2017.
External linksedit
Video tutorial, part 1
Video tutorial, part 2
Preparation instructions
April 08, 2024
pelau, traditional, rice, dish, from, west, indies, guadeloupe, dominica, caribbean, countries, such, trinidad, tobago, grenada, virgin, islands, barbados, saint, vincent, grenadines, main, ingredients, typically, include, meat, usually, chicken, beef, rice, p. Pelau is a traditional rice dish from the West Indies Guadeloupe Dominica and Caribbean countries such as Trinidad and Tobago Grenada Virgin Islands Barbados and Saint Vincent and the Grenadines Its main ingredients typically include meat usually chicken or beef 1 rice pigeon peas or cowpeas coconut milk 2 and sugar Various vegetables and optional spices can 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 PelauChicken pelauTypeRice dishCourseMainPlace of originWest IndiesAssociated cuisineCaribbeanServing temperatureHotMain ingredientsRiceIngredients generally usedMeatAn alternative preparation method is to saute the meat precook the rice prepare the dish and bake it in the oven 4 Side dishes are optional coleslaw is a typical one PelauPelau shares its origins with pilaf a rice dish from Central Asia the Middle East East Africa South Asia and Spain with their original version of their dish Paella Pelau is a Creole dish When the island was under Spanish colonial rule their version of Paella was passed down to the slaves who transformed the dish The caramelisation of the meat goes back to African preparation traditions 5 Over the course of time the basic method of preparing pilaf the caramelisation of meat and influences of the Trinidadian cuisine especially with regards to available ingredients mingled into today s pelau Contents 1 See also 2 References 3 Further reading 4 External linksSee also edit nbsp Trinidad and Tobago portal nbsp Food portalList of rice dishesReferences edit Ganeshram Ramin 2012 Sweet Hands Island Cooking from Trinidad amp Tobago New York Hippocrene Books p 134 ISBN 978 0 7818 1125 5 Ottier Hart Rachael 2021 07 13 The Ultimate Pelau Recipe ClassicBakes com Retrieved 2024 03 11 Dainty Dishes for Indian Tables W Newman amp Company 1881 pp 159 161 Retrieved 2017 08 09 The Multi Cultural Cuisine of Trinidad amp Tobago Naparima Girls High School Cookbook San Fernando Naparima Girls High School 2002 p 150 ISBN 976 8173 65 3 DeWitt Dave and Wilan Mary Jane 1993 Callaloo Calypso amp Carnival The Cuisines of Trinidad amp Tobago Freedom Crossing Press p 60 ISBN 0895946394 a href Template Cite book html title Template Cite book cite book a CS1 maint multiple names authors list link Further reading editFraser Mark January 9 2015 Making a Trini pelau Daily Express Retrieved August 9 2017 Donato Al October 2 2016 Pelau Is A Trinidadian One Pot Wonder Dish Says Chef Roger Mooking HuffPost Canada Retrieved August 9 2017 External links editVideo tutorial part 1 Video tutorial part 2 Preparation instructions Retrieved from https en wikipedia org w index php title Pelau amp oldid 1213084787, wikipedia, wiki, book, books, library,
