Trinidad pelau

    1 hour

    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.

    40 people made this

    Serves: 6 

    • 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

    Prep:15min  ›  Cook:45min  ›  Ready in:1hr 

    1. Cook sugar in a large saucepan over medium heat until it begins to caramelise.
    2. Stir in the beef, and cook until well browned.
    3. 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.
    4. Sprinkle over parsley to garnish.


    This stew is usually made with pigeon peas, but they are difficult to find.

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    Reviews & ratings
    Average global rating:

    Reviews in English (34)


    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


    My family is Grenadian and we eat Pelau too. We don't use coconut milk but it could only make this great family favorite better.Very easy to make since it's all in one pot.  -  19 Apr 2006  (Review from Allrecipes US | Canada)


    I had to use kidney beans in place of the pigeon peas, but otherwise made this to spec. It's unbelievably simple and good. I look forward to enjoying this for many meals to come. Nice recipe!  -  03 Jul 2008  (Review from Allrecipes US | Canada)