Trinidad Pelau

    1 hour

    Pelau is a stew from Trinidad made with either beef or chicken. The unique flavour comes from searing the meat in caramelised sugar then simmering with rice, coconut milk and peas. Serve accompanied with slices of tomato, or cucumber.

    36 people made this

    Serves: 6 

    • 3 tablespoons brown sugar
    • 450g diced meat of choice
    • 300ml water, or as needed
    • 275g uncooked brown rice
    • 250ml coconut milk
    • 450g kabuli chane (chickpeas) that have been soaked overnight in cold water
    • 1 carrot, peeled and chopped
    • 1 tablespoon coarsely chopped fresh parsley

    Prep:15min  ›  Cook:45min  ›  Ready in:1hr 

    1. Cook sugar in a large saucepan over medium heat until it begins to caramelise.
    2. Stir in the beef, and cook until well browned.
    3. Bring the water, coconut milk, rice, peas and carrot to a simmer; cover and cook until rice is done, about 45 minutes. Remember to check and stir frequently.
    4. Sprinkle over parsley to garnish.

    Recently viewed

    Reviews and Ratings
    Global ratings:

    Reviews in English (33)


    My family is Grenadian and we eat Pelau too. We don't use coconut milk but it could only make this great family favorite better.Very easy to make since it's all in one pot.  -  19 Apr 2006  (Review from Allrecipes US | Canada)


    I had to use kidney beans in place of the pigeon peas, but otherwise made this to spec. It's unbelievably simple and good. I look forward to enjoying this for many meals to come. Nice recipe!  -  03 Jul 2008  (Review from Allrecipes US | Canada)


    I ended up using the entire can (~1.25 cups) of coconut milk and approximately a cup of beef broth (which really boosted the flavour)-the rice need much more liquid. The recipe is mild and the milk gives it a beautiful creamy texture. While I wasn't thrilled with the result, my husband quite liked it. I think this will be a "back-pocket" recipe for any time I need to feed someone who isn't a fan of spice but loves protein and rice!  -  12 Sep 2007  (Review from Allrecipes US | Canada)