Grenadian - Style Pelau

  1. Recipes & More
  2. Traditional Grenadian Foods | Classics

Grenadian - Style Pelau

Traditional Grenadian Foods | Classics
Grenada
Grenadian - Style Pelau

Ingredients:

  • 2 cups long-grain rice
  • 1/4 cup vegetable oil or coconut oil
  • 1 large onion, chopped
  • 2 garlic cloves, minced
  • 1-inch piece of ginger, minced
  • 1-2 Scotch bonnet peppers, chopped (adjust to taste for heat)
  • 1 large tomato, chopped
  • 1/2 cup tomato paste
  • 1 red bell pepper, chopped
  • 1 green bell pepper, chopped
  • 2 cups chicken or vegetable broth
  • 1 tsp paprika
  • 1 tsp ground cumin
  • 1/2 tsp ground coriander
  • 1/2 tsp dried thyme
  • 1/2 tsp allspice
  • 1/2 tsp curry powder
  • 1/2 tsp chili powder (optional, for extra heat)
  • Salt and pepper to taste
  • 2-3 bay leaves
  • 1 cup cooked chicken, shrimp, or beef (optional)
  • Fresh cilantro or parsley for garnish
  • 1/2 cup frozen peas (optional)

Instructions:

  1. Prepare the Rice: Rinse the rice under cold water until the water runs clear. Set aside.

  2. Cook the Base: In a large pot or Dutch oven, heat the vegetable or coconut oil over medium heat. Add the chopped onion and sauté until it becomes translucent, about 5 minutes. Add the garlic, ginger, and Scotch bonnet peppers, and cook for another 1-2 minutes until fragrant.

  3. Add Tomatoes and Spices: Stir in the chopped tomato, tomato paste, red bell pepper, and green bell pepper. Cook for about 10 minutes, stirring occasionally, until the tomatoes break down and the mixture thickens.

  4. Season: Add paprika, cumin, coriander, thyme, allspice, curry powder, chili powder (if using), salt, and pepper. Stir well to combine all the spices with the tomato mixture.

  5. Combine Rice and Broth: Add the rinsed rice to the pot and stir to coat the rice with the tomato mixture. Pour in the chicken or vegetable broth and add the bay leaves.

  6. Simmer: Bring the mixture to a boil, then reduce the heat to low. Cover the pot with a lid and let it simmer for 20-25 minutes, or until the rice is cooked and the liquid is absorbed. If using cooked meat or shrimp, add it to the pot about 10 minutes before the rice is done, so it heats through. Add frozen peas if desired.

  7. Finish: Once the rice is cooked, fluff it with a fork and remove the bay leaves.

  8. Garnish and Serve: Garnish with fresh cilantro or parsley. Serve hot as a main dish or alongside other Caribbean favorites.

This Grenadian - style Palau features vibrant spices and peppers for a flavorful, tropical twist!

4o mini