Truemors
One of our national foods - rice, peas and meat. Many variations, depending on the cook, but this one tasted pretty good.
Friday Food Fiesta (CHICKEN Week) Since I have no chicken and no certainty to get some by tomorrow, here's a previous picture!
ADDITION 2: Better photo and presentation here .
Addition:
In response to lecercle and for anyone else who is interested, Pelau is from Trinidad and Tobago, and is not spiced the way South Asian rice dishes can be. It may very well have been influenced by the Indian immigrants from the 19th century (whose descendants also make up more than 40% of T&T's population), but the manner of preparation is very much creole, in that the meat is stewed Trini style (with caramelised sugar etc), usually with pigeon peas, before the rice is added with a touch of creole salt butter and coconut milk.
Guyana has its own "version" which is called cookup, but it is different to our Pelau in that it is not stewed, the meat and rice is almost white, and combinations of red beans, black eye peas are used, in addition to corn, sometimes.
Comments (0)