pigeon pea

This one-pot wonder is Trinidad and Tobago's unofficial national dish and a vibrant reflection of some of the Caribbean's finest flavors: bright herbs, spicy-sweet aromatics, and rich coconut milk. 

Trini Beef Pelau

beef

Tbsp.

Worcestershire sauce

Tbsp. black pepper

scallions, 12 coarsely chopped (about 3 cups), 2 thinly sliced

Scotch bonnet

2" piece ginger, peeled, finely chopped

ketchup

Tbsp. finely chopped garlic

Tbsp. coarsely chopped thyme

vegetable oil

½ cup (packed) dark brown sugar

carrots (about 2 lb.), scrubbed, cut into ½" pieces

green pigeon peas, rinsed

13.5-oz. can full-fat unsweetened coconut milk

rice

cilantro and sliced avocado (for serving)

While Trini pelau has much in common with other protein-rich rice dishes found across the world, this one-pot workhorse gets its distinct rich, dark hue and smoky sweetness from a burnt sugar caramel, known as “browning,” which serves as the dish’s flavor base. This dish is a vessel for some of the Caribbean’s finest flavors, like bright and punchy herbs, spicy-sweet aromatics, and grassy coconut milk—but it’s also a reflection of the multicultural society of the twin-island republic and a mirror of the rich diversity of island life. Read more about the history of pelau—and why it’s the unofficial national dish of Trinidad and Tobago—here.

Bon Appétit

Toss 3 lb. beef stew meat (such as chuck), cut into 1"–2" pieces, in a large nonreactive bowl with 2 Tbsp. Diamond Crystal or 3½ tsp. Morton kosher salt, 2 Tbsp. Worcestershire sauce, and 1 Tbsp. coarsely ground black pepper. Add 12 scallions, coarsely chopped, 1 large Scotch bonnet or habanero chile, finely chopped, one 2” piece ginger, peeled, finely chopped, ⅓ cup ketchup, 3 Tbsp. finely chopped garlic, and 1 Tbsp. coarsely chopped thyme. Using gloved hands, massage marinade into meat until well coated, about 2 minutes. Cover and chill at least 1 hour and up to 12 hours.

Heat ¼ cup vegetable oil in a large heavy-bottomed pot over medium-high. Sprinkle in ½ cup (packed) dark brown sugar and cook, undisturbed, until starting to sizzle and darken, 1–2 minutes. Continue to cook, stirring occasionally with a heatproof spatula, until sugar is bubbling and caramel is a dark brown (but not black) color, 3–4 minutes more. (Note: The oil will not incorporate with the melted sugar.) Immediately add beef and its marinade and stir to coat. Reduce heat to low, cover pot, and cook, without stirring, until beef is brown and has released its juices, 15–20 minutes.

Add 7 large carrots (about 2 lb.), scrubbed, cut into ½” pieces, one 15-oz. can green pigeon peas, rinsed, one 13.5-oz. can full-fat unsweetened coconut milk, 2 cups parboiled long-grain rice, well rinsed, and remaining 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt; stir to combine. Bring liquid to a simmer, then cover pot and cook over medium-low heat until rice is tender, 40–50 minutes.

Uncover pot and cook, stirring occasionally, until some excess liquid evaporates, 6–8 minutes. Taste and season with more salt if needed.

Divide pelau among bowls. Scatter 2 scallions, thinly sliced, over, dividing evenly. Serve with chopped cilantro and sliced avocado; season avocado with salt.

Pelau, rice cooked with meat and vegetables, really exemplifies Trinidadian cuisine because it is an admixture of various cooking styles. 

Chicken Pelau With Pigeon Peas

peas

canola oil

sugar (white

chicken,

onion,

garlic,

coconut milk

bay leaf

Green Seasoning

parsley

thyme

carrots,

scallions, chopped (white and green parts)

Kosher salt

Scotch bonnet pepper

butter

Pelau is one of those dishes that really exemplifies Trinidadian cuisine because it is an admixture of various cooking styles. Pelau, or rice cooked with meats and vegetables, is a variation of East Indian pilau, which originated in Persia where it is called polow. The Anglicized version of the dish is called pilaf. The process of browning the meat in sugar for pelau is an African tradition and ketchup is a New World addition to the dish, although I suspect it has its basis in tomato chutneys available in British India and likely brought to Trinidad by the English.

Epicurious

If using dried peas, soak them overnight in 3 cups of water. Drain. Bring 3 fresh cups of water to a boil in a saucepan and add the peas. Simmer for 15 minutes, or until cooked almost completely through. Drain and set aside. If using canned beans, drain, rinse with cold water, drain again, and set aside. Wash the rice by placing it in a colander or fine-mesh sieve and running cold water over it until the water runs clear, about 1 minute. Drain well and set aside.

Heat the oil over medium heat in a Dutch oven or other heavy, deep pot. Add the sugar and swirl in the pot, stirring constantly; allow it to caramelize to a dark brown color. Add the chicken and stir well to coat. Add the onion and garlic and cook for 1 to 2 minutes, stirring constantly.

Stir in 2 cups of water, the coconut milk, bay leaf, Green Seasoning, parsley, thyme, carrots, and scallions. Season with salt. Reduce the heat to medium-low, cover, and simmer for 10 minutes.

Stir the rice, squash, peas, hot pepper, ketchup, and butter into the chicken. Cover and cook for 20 minutes, or until the peas and vegetables are tender. Remove lid and fluff the rice. The rice should be moist but not sticky. Remove bay leaf, thyme sprig, and hot pepper.

Note: Pigeon peas are traditional in this dish, but pinto beans or black-eyes peas also work well because, like pigeon peas, they hold their shape well after cooking. Brown sugar is preferable for deeper flavor and color. Chicken is the most common meat in pelau, but cuts of stew beef or lamb work just as well. If using meat, up the cooking time before adding the rice to 40 minutes to allow the meat to get tender. In Tobago, pelau is often made with crab. West Indian pumpkin (also called calabaza) is ideal for this recipe, although the pie or "cheese" pumpkin common in the U.S., if in season, makes a very good substitute. Butternut squash will also work, although it will be slightly less sweet.

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