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Leh we eat some FOOD

Pelau

 

Pelau? That’s the heart and soul of Trini cooking right dey! If yuh ever smell pelau bubbling up on a Sunday, yuh know yuh in for a real good meal. Pelau is de kinda dish that bring people together—it’s a one-pot wonder that everybody love.

So, here’s how it go. Yuh start with yuh chicken, season it up proper with green seasoning—yuh know, shadow beni, garlic, pimento, all the good Trini flavors. Then yuh brown that chicken in some caramelized sugar, that’s what give pelau its signature color and taste. When that chicken browning, the smell alone does make yuh mouth water!

Then yuh throw in yuh pigeon peas, rice, coconut milk, and all kinda seasoning. Yuh could add a lil thyme, onions, carrots, and peppers to bring out more flavor. Yuh mix it up and let everything simmer together, soaking up all that goodness. The coconut milk is what does make it nice and creamy, while the browned sugar give it that sweet, savory vibe.

Pelau does cook down nice and slow, and when it done, the rice is fluffy, the peas soft, and the chicken falling off the bone. And the best part? Yuh don’t need no fancy sides—just a lil coleslaw or some sliced avocado, and yuh good to go.

Pelau is more than just food, it’s an experience. It’s what yuh bring to a beach lime, a family gathering, or a panyard session. Yuh could eat it hot, warm, or even cold, and it still taste real good. And when yuh sit down to a plate of pelau, yuh know yuh eating something that’s pure Trini love, cooked with heart and plenty vibes.