Treat Your Tastebuds To A Platter Of Pelau, Exotic Caribbean Culinary Delight!

There is nothing more exciting than indulging one's senses! From witnessing a breath taking view of majestic mountains, to a relaxing, rejuvenating therapy at the spa, fun and frolic with friends to the most exciting of all indulgences - treating the palette to delectable, mouth watering, lip smacking dishes, there is something enriching and uplifting about engaging the senses. The world is a giant cooking pot churning out a vast array of colorful, tasty dishes everyday! From the street food of Thailand to a five star French Gourmet, Italian Pizzas to Indian Curry, Sushi Bars to Swiss Fondue, foodies around the world are privy to an eclectic selection of gastronomical wonders, an enriching experience and a treat to the senses!

While French, Indian Italian, Chinese, Arabic and Japanese gourmet is popular around the world, there exists a host of cuisines and preparations across the five continents that are not as well-known, largely due to cultural differences and language barriers. Caribbean meals for example, comprise a delicious serving, a fine blend of  British, African, Amerindian, Dutch, Spanish, Indian, French and Chinese cuisines. Once obscure beyond the borders of Caribbean nations, dishes  from this cuisine are as mouth watering as any pizza, hamburger or curry!  

The Caribbean Cuisine was created by migrants who settled in the area, after journeying far from their homeland. Strife, war, lack of employment, pursuit of freedom, of a better life and a spirit of adventure brought travelers and migrants from afar, bringing with them the traditions, culture, beliefs and culinary customs. The Caribbean as a consequence, is a colorful confluence of a variety of cuisines, culminating in a unique, delicious culture with delectable dishes to welcome the weary, the enthusiastic and the adventurer!

Outlined is the Pelau, an exotic dish composed of rice, meat and vegetables, with variants of this popular dish making their way to the finest restaurants across the world. 

Pelau is a variation of East Indian Pilau, which in-turn originated in Persia, originally christened 'Polow'.  The dish is called 'Pilaf' in the Anglicized version. The earliest known mention of Pelau is during the reign of Alexander the Great, who was served this dish during his encampment in Bactria, a province that was formerly part of Eastern Iran. Alexander’s army so loved the dish that within a few years they popularized the recipe throughout Europe. The dish was quickly mastered by the British, who brought the recipe with them when they conquered India, Africa and other Commonwealth nations.

In Persia, it was customary to cook the Pelau, a one-pot dish, on weekends to foster a sit-down dinner where families and friends took meals together, exchanged news and gossip and spent some time in company, strengthening the bond between friends, family members, neighbors and acquaintances. 

Taking meals together, the elders believed, was a subtle means of strengthening the delicate fabric of society, making for a prosperous, flourishing nation and a society built largely on comradeship and good-will.

The Pelau is also known as “Cook up”  and is made differently from the traditional Indian Pilau. This dish from Trinidad features coconut milk in its recipe, an ingredient missing from other variants. Locals believe that the secret to creating delicious Pelau is caramelized meat, an ingredient rarely used in other preparations but common in Trinidadian recipes. The Pelau is made from the ingredients of  pigeon peas, long-grain rice, celery, carrots, coconut milk, soy sauce, tomatoes, hot green pepper, bay leaf, onions, parsley, thyme and meat. After the sugar is caramelized, tender chicken is gently stirred in and cooked for about fifteen minutes. The rest of the ingredients are added to the cooking pot and stirred. A generous measure of water is added, and the pot is covered to allow the mixture to cook for about thirty minutes on simmer heat.

Pigeon peas are traditionally used as they retain their contours even after cooking. Brown sugar used for deep flavor and color. Besides chicken, the dish can also be made with beef or lamb. In Tobago, crab is used in the Pelau, in place of chicken. Some preparations also use pumpkin in the Pelau.