The many influences of Pelau

Pelau is one of the dishes that really exemplifies Trinidad cuisine because it is a mixture of various cooking styles. Pelau or rice with meat, vegetables, is a variation or East Indian 'Pilau' which originated in Persia where it is called 'polow'. The Anglicanized version of the dish is called 'pilaf'. The process of browning the meat in sugar for Pelau is an African tradition and ketchup. Chicken is the most popular meat, even beef can be used. Pigeon peas are traditionally used for the dish but pinto beans or black peas can also be used.

Pelau goes by other names such as; polo, polloi, Palau , plov. Pelau is traditionally a rice dish cooked in seasoned broth it attained its brown color by being stirred with pieces of cooked onion, as well as spices. Now we burn sugar which we use as browning for the rice. 'Pilaf' is mostly common from all parts of the world such as;Balkan, Middle East, South Asia, East Africa  and Latin America. Also,it is a staple food and national dish in Afghan and Iran.

Afghan pilaf

Polav pilaf

I love my Pelau with Cole saw or a slice of avocado. Other side dishes that go with Pelau are fresh salad, macaroni salad and potato salad.