Recipe by TRINIREDLOCKS
"Pelau is a stew from Trinidad made with either beef or chicken. The unique flavor comes from searing the meat in caramelized sugar then simmering with rice, coconut milk, and pigeon peas. Serve accompanied by slices of tomato, avocadoes, or cucumber."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
beef for stew, cut in 1 inch pieces
1 1/2 cups
1 1/2 cups
uncooked brown rice
fresh pigeon peas
coarsely chopped fresh parsley
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.
We didn't like this recipie. I had to use a different type of bean, because i couldnt find this one in our stores, and the beef i used was very bad, so don't take my word as absolute. The recipie might come out better for someone else. I think it could have used some more liquid in it though as well.
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!
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!
My mother is a Trini, but she has been sick for years and doesn't cook anymore, but this Pelau is just like hers. Thank you for posting this recipe. She sometimes used to use salted pig tails.
This was wonderfully simple and very tasty. I didn't have coconut milk so substituted evaporated milk in which I soaked a tablespoon of unsweetened shredded coconut. I also used kidney beans. A healthy treat we will definitely have again!
I tried this recipe over the weekend, it was a hit. My mother-inlaw loved it. My wife suggested to use a little thyme to give it a more authentic taste. I used kidney beans instead of pigeon peas, I also put corn and green peas, to me this added to the color along with the flavor.
This is so deliciious. You can make it with or without the coconut milk and it is still good. Another variation is to use chicken broth or beef consume broth instead of water.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 541
** Calories from Fat: 223
Easy recipes for summer get-togethers.
Low-fat, low-carb, paleo, vegan. Get recipes for your lifestyle.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!
It’s Chef John’s tasty take on a classic Chicago-style beef sandwich.
See how to make a tasty Southern staple: chicken-fried steak and creamy gravy.
Watch Chef John butterfly, stuff, roll, and braise delicious flank steak.