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Creole Pelau

5/5 from 2 Customers

Pelau (also called pilafi, plov or pilau) is the national dish of at least 10 countries and involves fragrant rice cooked together with the meat in the same pot.

25 minutes

1 hour

2/5

Also works a treat with: Butternut squash for a veg version

Book: Curry Legend World Tour (p124)

Goes great with: Stewed Bodi (p198) and Lime Pepper Sauce (p214)

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Pelau (also called pilafi, plov or pilau) is the national dish of at least 10 countries and involves fragrant rice cooked together with the meat in the same pot.

In the Creole cuisine of Trinidad it’s cooked with coconut milk and gungo peas - though kidney beans work just as well!

Click here to read all about our spice travels to research different recipes!

Recipe

25 minutes

1 hour

2/5

Serves

4 with sides

Effort

Low Effort

Main Ingredient

Chicken

Main Ingredient

Pulses

Main Ingredient

Rice/Grains

Dietary

Dairy Free

Dairy Free

Taste Profile

Meal Taste

Fragrant

Meal Taste

Mild

Meal Taste

Rich

Origin

Popular Style

Caribbean

Country

Trinidad

  • 4 large chicken thighs - slashed through to the bone in a couple of places
  • 1 bunch of spring onions - thinly sliced
  • 2 cloves of garlic - finely chopped
  • 10g bunch of thyme - leaves only
  • 1 tbsp vinegar (white wine or cider vinegar is best)
  • 1 tbsp soy sauce (any type)
  • 400g tin of kidney beans - drained
  • 200ml full fat coconut milk
  • 300g standard long grain or basmati rice (not easy cook)

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Curry Legend World Tour

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Creole Pelau - PDF Recipe Only - £0.50

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Product Rating (2):

5/5

Cow peas in place of beans and served with Stewed Bodi, Acar Timun and Kosambari. Enough for a load of meals. The Cow peas took for ever to cook so the taste infused all through. Lovely.

Ooh nice! Looks great!

5/5

Seriously mind blowing. I also cooked it for women fellowship dinner at my church and it was very well received, everyone loved it.

Really pleased you enjoyed it!

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