Caribbean Food
Pelau is a one pot dish. This dish can be made using one type of meat or a combination of meats. This dish is considered a liming dish and its the easiest dish to prepare when one is going to the beach at carnival time or as an everyday meal .
You can substitute the meat for any type like beef, goat, shrimp
Ingredients
2-3 lbs chicken (breasts or thighs)
2 limes
2 tsp salt
1 tsp black pepper
3 cloves garlic -crushed
4 tbsp worcestershire sauce
3 tbsp oil
4 tbsp brown sugar
2 cups hot water
2 cups coconut milk
1 can pigeon peas (or green peas)
2 cups carrots
4 tbsp raisins
2 cups rice (NOT INSTANT!)
1 hot pepper (optional)
Directions
1. Rinse chicken and rub with lime.
2. In a large bowl: add salt, black pepper, garlic, half of the brown sugar, and half of the worcestershire sauce to chicken, then set aside (the longer you let it sit, the better the flavor!).
3. Heat oil in large deep pot. When hot, sprinkle in remaining brown sugar. Once sugar begins to bubble, add chicken and coat well until chicken is nicely browned.
4. Add carrots, rice, hot pepper, water and coconut milk. Mix well. Cover tightly and cook on very low heat 30-45 mins until rice is almost fully cooked. Do not stir while cooking.
5. Add pigeon peas and raisins. Continue cooking on low heat 10-15 mins until rice is fully cooked. Add additional worcestershire sauce to taste.
VARIATION: pork or beef can be used instead of chicken.
Cooking time: 60 minutes Serves: 4-6
You can substitute the meat for any type like beef, goat, shrimp
Ingredients
2-3 lbs chicken (breasts or thighs)
2 limes
2 tsp salt
1 tsp black pepper
3 cloves garlic -crushed
4 tbsp worcestershire sauce
3 tbsp oil
4 tbsp brown sugar
2 cups hot water
2 cups coconut milk
1 can pigeon peas (or green peas)
2 cups carrots
4 tbsp raisins
2 cups rice (NOT INSTANT!)
1 hot pepper (optional)
Directions
1. Rinse chicken and rub with lime.
2. In a large bowl: add salt, black pepper, garlic, half of the brown sugar, and half of the worcestershire sauce to chicken, then set aside (the longer you let it sit, the better the flavor!).
3. Heat oil in large deep pot. When hot, sprinkle in remaining brown sugar. Once sugar begins to bubble, add chicken and coat well until chicken is nicely browned.
4. Add carrots, rice, hot pepper, water and coconut milk. Mix well. Cover tightly and cook on very low heat 30-45 mins until rice is almost fully cooked. Do not stir while cooking.
5. Add pigeon peas and raisins. Continue cooking on low heat 10-15 mins until rice is fully cooked. Add additional worcestershire sauce to taste.
VARIATION: pork or beef can be used instead of chicken.
Cooking time: 60 minutes Serves: 4-6
My favorite links
- All about Caribbean food.
- Caribbean recipes, Caribbean food history,Indo Caribbean recipes. This site is updated regularly with new recipes.
- Caribbean culture and Entertainment news,
- Caribbean culture and Entertainment news, music videos, cultural videos, artistes bios and WITV online. This site is updated regularly.
3 things you should know about Caribbean Recipes
Macaroni pieIngredients
400gms macaroni
400gms grated cheddar cheese
1 tin peas and carrots
1 tin cream style corn
1 tin evaporated milk
1 egg
1 teaspoon salt
Optional bacon bits, raisins.
Method
Cook macaroni in salted boiling water,
Drain,
Mix macaroni with 300 gms.cheese add peas and carrot, cream style corn, and cooked bacon,
Beat egg in milk and add to mixture,
Pour mixture into casserole dish
Cover mixture with remaining cheese,
Baked in a covered dish at 350 degrees for one hour.
Leave to cool slice and serve.
The pie can be made without the peas and carotts, bacon and cream style corn . If you are making a plain pie use a bit more cheese.
How to make Roti
Indo Caribbean Recipe
Baigan Choka (Roasted Melongen)
This is a very popular breakfast item enjoyed by most people in Trinidad. It is commonly sold in small cafes and many fast food breakfast outlets.Baigan Choka (Roast Melongen)
Ingredients
2 melongen (Egg plant)
8 cloves garlic
salt
1 hot pepper
onion
oil
Method
slit melongen in various places,insert garlic cloves into slits
rub melongen skin with a little oil,Either roast on open fire or place in oven.
When roasted remove outer skin, crush melongen with a fork, add salt to taste finely slice pepper and add together with onion.
Serve with Sada Roti
Caribbean Chinese Recipe
Trini Fried Rice
Trinidad has had many food influences from Chinese to Indian. This is the Chinese influence showing.
INGREDIENTS
· 1 pound medium shrimps (cleaned and deveined)
· 1/4 pound bacon ( or Lap Cheong sausages or ham ), cut in 1/2 inch wide pieces
· 6 - 8 tablespoons vegetable oil (see note)
· 1 large carrot, in 1/2 inch dice
· 2 medium onions, finely chopped
· 2 -3 slices fresh ginger root
· Salt and pepper to taste
· 1 clove garlic
· 4 teaspoons superior soy (light soy )
· 2 eggs, lightly beaten
· 1 1/2 pounds boiled rice (boiled without salt)
· 3 teaspoons oyster sauce
· 4 - 5 chives, finely sliced(small amount reserved for garnish)
METHOD
Wash cleaned shrimp in salted water. Rub water on shrimp lightly. Drain and dry. Set aside.
In a wok, stir-fry bacon in 1 tablespoon oil until cooked. Add carrot and onions, stir-fry for 3 - 4 minutes, remove with slotted spoon and set aside.
Crush ginger slices with garlic clove, and add to shrimp. Sprinkle with salt, pepper and 1 teaspoon light soy sauce. Mix to combine.
Heat 1 tablespoon oil in wok until smoking. Stir in shrimp and stir-fry until pink on all sides. Remove with slotted spoon and set aside.
Beat eggs with salt and pepper. In a small flat pan, sauté in 1 1/2 teaspoons oil, turning once, until eggs set. Remove and cut into 1/2 inch cubes. Set aside, removing small amount for garnish.
In wok, heat 1 tablespoon oil until smoking. Stir in 1/3 of the rice, and 1 teaspoon each light soy and oyster sauce. Stir in 1/3 of the shrimp, 1/3 egg, 1/3 chive, and 1/3 onion/carrot mixture. Cook until heated through. Remove with slotted spoon and repeat process two more times until ingredients are used.
Garnish with reserved egg and chive. Serve immediately.
Serves: 4 - 6
INGREDIENTS
· 1 pound medium shrimps (cleaned and deveined)
· 1/4 pound bacon ( or Lap Cheong sausages or ham ), cut in 1/2 inch wide pieces
· 6 - 8 tablespoons vegetable oil (see note)
· 1 large carrot, in 1/2 inch dice
· 2 medium onions, finely chopped
· 2 -3 slices fresh ginger root
· Salt and pepper to taste
· 1 clove garlic
· 4 teaspoons superior soy (light soy )
· 2 eggs, lightly beaten
· 1 1/2 pounds boiled rice (boiled without salt)
· 3 teaspoons oyster sauce
· 4 - 5 chives, finely sliced(small amount reserved for garnish)
METHOD
Wash cleaned shrimp in salted water. Rub water on shrimp lightly. Drain and dry. Set aside.
In a wok, stir-fry bacon in 1 tablespoon oil until cooked. Add carrot and onions, stir-fry for 3 - 4 minutes, remove with slotted spoon and set aside.
Crush ginger slices with garlic clove, and add to shrimp. Sprinkle with salt, pepper and 1 teaspoon light soy sauce. Mix to combine.
Heat 1 tablespoon oil in wok until smoking. Stir in shrimp and stir-fry until pink on all sides. Remove with slotted spoon and set aside.
Beat eggs with salt and pepper. In a small flat pan, sauté in 1 1/2 teaspoons oil, turning once, until eggs set. Remove and cut into 1/2 inch cubes. Set aside, removing small amount for garnish.
In wok, heat 1 tablespoon oil until smoking. Stir in 1/3 of the rice, and 1 teaspoon each light soy and oyster sauce. Stir in 1/3 of the shrimp, 1/3 egg, 1/3 chive, and 1/3 onion/carrot mixture. Cook until heated through. Remove with slotted spoon and repeat process two more times until ingredients are used.
Garnish with reserved egg and chive. Serve immediately.
Serves: 4 - 6
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by native_tt
Hi, I am from the beautiful Caribbean island of Trinidad. Here in the Caribbean food is an integral part of our culture. As a matter of fact food is o... more »
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