Trinidad Pelau

Trinidad Pelau

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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 chickpeas. Serve accompanied with slices of tomato, avocadoes or cucumber.


Serves: 6 

  • 3 tablespoons brown sugar
  • 500g diced stewing steak
  • 300ml water, or as needed
  • 300g brown rice
  • 250ml coconut milk
  • 500g dry chickpeas, soaked overnight in cold water
  • 1 carrot, peeled and chopped
  • 1 tablespoon coarsely chopped 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, rice, coconut milk, chickpeas and carrot to a simmer; cover and cook until rice is cooked, about 45 minutes. Remember to check and stir frequently adding more water if necesary.
  4. Garnish with chopped parsley.

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