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Pelau
Pelau, also known as cook-up is a traditional Kittitian and Nevisian recipe for a classic one-pot dish of chicken and pork or beef cooked with rice and pigeon peas in a spiced base. The full recipe is presented here and I hope you enjoy this classic Kittitian and Nevisian version of: Pelau.
prep time
20 minutes
cook time
50 minutes
Total Time:
70 minutes
Serves:
6
Rating: 
Tags : Spice RecipesPork RecipesBeef RecipesFowl RecipesBean RecipesSaint-kitts Recipes
Also known as cook-up, pelau is a popular dish in Kittitian and Nevisian cuisine. This delicious one-pot meal is a flavourful combination of rice, meat, and vegetables. It is a staple in the islands' diet and is often enjoyed during festive occasions and family gatherings. It's based on pilau but has been adapted in an uniquely Caribbean way.
Ingredients:
400g of long-grain rice, washed and drained
500g of chicken, cut into pieces
500g of pork or beef, cut into pieces (optional)
1 large onion, finely chopped
3 garlic cloves, minced
1 red bell pepper, diced
400g of dried pigeon peas or dried black-eyed beans, soaked overnight
2 carrots, diced
120g of pumpkin, cubed
2 tbsp of vegetable oil
2 tbsp of soy sauce
1 tbsp of Worcestershire sauce
500mll of chicken or vegetable stock
Salt and freshly-ground black pepper to taste
Method:
If using dried beans, soak then over night in a large bowl of water.
Place a large heavy-based saucepan or cast iron casserole (Dutch oven) over medium heat. Add the chicken pieces and brown them on all sides. If using pork or beef, brown them as well. Remove the meat from the pot with a slotted spoon and set it aside.
In the same pot, add the onions, garlic, and bell pepper. Fry for about 5 minutes, or until the onions are soft and translucent.
Return the meat to the pan then stir in the rice, pigeon peas or black-eyed peas, carrots, and pumpkin. Stir well to combine the ingredients.
In a separate bowl, mix together the soy sauce, Worcestershire sauce, and stock. Pour this mixture over the rice and meat.
Season to taste with salt and freshly-ground black pepper. Stir everything together, then cover the pot and reduce the heat to low.
Simmer for about 30-40 minutes, or until the rice is cooked and the meat and beans are tender.
If needed, add more stock or water during cooking to prevent the ingredients from sticking or drying out.
Once cooked, fluff the rice with a fork and serve hot.
