Callaloo Box Trinidad Pelau Recipe

Hi Everyone! Last week I felt for a nice big plate of pelau and since my mom was not around to make it, I asked her to send me her recipe and decided to try! LOL

Every family has their own unique way of cooking pelau but this is my mom's :)

We love pork in our pelau as it adds flavour to the rice. Sometimes we mix it with chicken put for this recipe I just used pork. You can substitute the pork for any protein you like.

INGREDIENTS

2     lbs pork, cut in small pieces
2     Tbsp CHIEF Creole Seasoning
2     Tbsp Karibbean Flavours Fresh Green Seasoning
3     Tbsp Vegetable Oil
2     plum tomatoes, chopped
1     small onion, chopped
5     sprigs of thyme
1     scotch bonnet pepper
1     small bunch green onions or chive
4     leaves cultantro, chopped
1/4  cup pumpkin, chopped
1     large carrot, chopped
1     tsp ginger, grated
4     cloves garlic, grated
2     15 oz cans pigeon peas, rinsed
1     50g pack Karibbean Flavours Coconut Milk Powder
1     Tbsp Bertie's Pimento Sauce
2     tsp CHIEF Caramel Browning (optional)
2     cups parboiled rice, rinsed

DIRECTIONS

1.   Season the pork with salt, black pepper, green seasoning & creole seasoning. Let marinate for 24 hours.
2.   Heat medium cast iron pot over medium heat. Add sugar evenly to the pot. (Do not use oil). Allow the sugar to burn, stirring occasionally. 

Tip: If you don't brown the sugar enough your stew will be a bit too sweet and if it's too long your stew may be bitter. I like to burn until it's a nice dark brown color, but not black. Everyone's taste is different - try to remember how it looks before you add your meat and adjust time accordingly next time!

3.  Add seasoned pork to the pot and stir to coat completely. Do not add water (the meat will spring its own water).  Cook until the meat has absorbed the color. If you would like your stew darker you may add the browning. It is very concentrated so use sparingly.

4.   Dissolve the the coconut milk powder in 1 cup of water.  Add pigeon peas, carrots, pumpkin, tomatoes, onion, thyme, chive, garlic, ginger, cultantro, hot pepper, pimento sauce and coconut milk.
5.   Cook until vegetables are tender, on medium heat.

Tip: The trick is not to put all the liquid at the same time.  It might be a little more time consuming, but it's worth the time. 

6.   Add rice and mix well.
7.   Lower the heat and check after 15 mins to see if the rice is cooked.  If not keep adding liquid, a little at a time - until the rice is cooked.
8.   Serve with garden salad or cole slaw & pepper sauce at the side.

 

 

INGREDIENTS AVAILABLE IN THE CALLALOO BOX GROCERY

CHIEF CARAMEL BROWNING

CHIEF CREOLE SEASONING

BERTIE'S PIMENTO SAUCE