Embark on a culinary journey to the spice-laden, sun-kissed island of Grenada with a delectable exploration of its most cherished dish—Pelau. As the national dish and a true representation of Grenadian culture, Pelau is a one-pot wonder that beautifully weaves together a tapestry of flavors, reflecting the island’s diverse heritage. Rooted in African, Indian, and Caribbean influences, this dish showcases the vibrant spirit and rich culinary traditions of Grenada. Imagine succulent pieces of chicken marinated in a symphony of spices, slow-cooked to caramelized perfection. Paired with pigeon peas, aromatic coconut milk, and an array of locally-grown vegetables, Pelau captures the essence of Grenada’s bountiful harvest and the warmth of its people.
This beloved recipe has been passed down through generations, evolving into a communal experience—a dish that brings families and communities together for shared moments of joy and celebration. As you embark on recreating Grenada’s Pelau, prepare to be transported to a world where the tantalizing scents of thyme, scallion, and the sweet undertones of coconut meld effortlessly with each bite. Join us in unraveling the secrets of this iconic dish, as we delve into the heart of Grenadian cuisine and savor the flavors that make Pelau a true culinary masterpiece.
Pelau
Ingredients
- 2 cups rice
- 1 pound chicken cut into pieces (you can also use beef or goat)
- 1 cup pigeon peas soaked overnight or canned
- 1 large onion chopped
- 2 cloves garlic minced
- 1 large carrot diced
- 1 bell pepper diced
- 1 cup pumpkin or squash diced
- 1 sprig thyme
- 1 sprig scallion chopped
- 2 tablespoons vegetable oil
- 2 tablespoons brown sugar
- 2 tablespoons soy sauce
- 2 cups coconut milk
- 3 cups chicken or vegetable broth
- Salt and pepper to taste
Instructions
Prepare the Meat:
- Season the chicken with salt, pepper, and a bit of soy sauce. Allow it to marinate for at least 30 minutes.
Brown the Meat:
- In a large pot or Dutch oven, heat vegetable oil over medium heat. Add brown sugar to the oil and let it caramelize.
- Add the seasoned chicken pieces and brown them on all sides. The caramelization adds depth of flavor to the dish.
Add Aromatics:
- Add chopped onions and minced garlic. Sauté until the onions are translucent.
Add Vegetables:
- Stir in diced carrots, bell pepper, pumpkin or squash, and scallion. Cook for a few minutes until the vegetables begin to soften.
Add Rice and Pigeon Peas:
- Add rice and drained pigeon peas to the pot. Stir well to coat them in the flavorful mixture.
Pour in Coconut Milk:
- Pour in the coconut milk and chicken or vegetable broth. Stir in thyme and bring the mixture to a gentle boil.
Simmer:
- Once it boils, reduce the heat to low, cover the pot, and let it simmer until the rice is cooked and the liquid is absorbed. This usually takes about 20-25 minutes.
Adjust Seasoning:
- Taste and adjust the seasoning as needed. You can add more soy sauce, salt, or pepper to suit your preferences.
Serve:
- Once the rice is cooked and the flavors have melded together, remove the pot from heat. Allow it to rest for a few minutes before fluffing the rice with a fork.
Enjoy:
- Serve the Pelau hot, with additional slices of scallion for garnish if desired.