About this recipe:Pelau is a stew from Trinidad made with either beef or chicken. The unique flavour comes from searing the meat in caramelised sugar then simmering with rice, coconut milk and peas. Serve accompanied with slices of tomato, avocadoes or cucumber.
3 tablespoons brown sugar
450g (1 lb) diced stewing steak
300ml (1/2 pint) water, or as needed
275g (10 oz) uncooked brown rice
250ml (8 fl oz) coconut milk
450g (1 lb) dry chickpeas (that have been soaked overnight in cold water)
1 carrot, peeled and chopped
1 tablespoon coarsely chopped fresh parsley
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Method Prep:15min › Cook:45min › Ready in:1hr
Cook sugar in a large saucepan over medium heat until it begins to caramelise.
Stir in the beef, and cook until well browned.
Bring the water, coconut milk, rice, peas and carrot to a simmer; cover and cook until rice is done, about 45 minutes. Remember to check and stir frequently.
Sprinkle over parsley to garnish.
This stew is usually made with pigeon peas, but they are difficult to find.
I found it a little flavourless so added an beef cube, and paprika, and ended up adding an extra 4 cups of water while it was cooking which left it bland with out extra ingredients. I also bought tinned chickpeas which resulted in very tasty and tender beef - 25 Oct 2011