Trinidad Pelau Recipe

Trinidad Pelau is a one pot dish of pigeon peas, beef or chicken that is cooked with fresh herbs, and coconut milk. The entire dish is flavoured and colored with burnt sugar.

This is a very popular dish ion Trinidad and Tobago and is eaten with Coleslaw or a Salad.

Trinidad Pelau


  • 2 or 3lbs chicken breast (if you are using whole chicken that’s fine just cut up into small pieces)
  • Worcestershire Sauce
  • Soy Sauce
  • Ketchup
  • 3 Cloves of Garlic (Minced)
  • Black Pepper
  • Vegetable Oil
  • Brown Sugar or Browning
  • 3 Cups Rice
  • 2 tins Pigeon Peas or Gungo Peas
  • 1 Onion (Diced)
  • 2 -3 Carrots
  • Piece of Pumpkin / Butternut Squash
  • 1 Sweet Pepper (Diced)
  • 1 Pimento Pepper
  • 1 tin Coconut Milk
  • 1 chicken stock


  • Season your chicken with salt, pepper, green seasoning and minced garlic.
  • Heat oil in a large heavy iron pot or Dutch Pot.
  • Add seasoned chicken and stir until pieces are well coated with burnt sugar; brown for 5 minutes.
  • Add the onion, garlic and seasoning peppers and stir in well.
  • Add rice and turn often until well mixed. Cook for 3 minutes more.
  • Add salt, hot pepper, coconut milk and broth.
  • Bring to the boil, lower heat, cover and simmer until rice is cooked and all liquid is evaporated (about 25-30 minutes.).
  • Add more liquid if rice is still hard and continue to cook for few more minutes.
  • Chopped carrots could also be added to pelau.


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