Trinibago Food

Hello again!

Today I'm am sharing my granny's recipe for Pelau. She would usually make a HUGE pot of this on a Saturday and leave it on the stove. As we got hungry while playing, we would come in for a quick bite. I

PELAU

Ingredients:

• 3 tablesppoons vegetable oil
• 1/2 cup sugar for the browning
• 1 chicken, cut up (or just 2-2.5 lbs of chicken cut up)
• 1 onion, chopped
• 1 clove garlic, minced
• 1 1/2 cups pigeon peas, soaked over night or a can of pigeon peas
• 2 cups rice
• 3 cups water
• 1/2 cups coconut milk
• 2 cups Hubbard squash or pumpkin
• 2 carrots, chopped
• 1/4 cup chopped parsley
• 1 teaspoon dried thyme
• 1 bunch green onions, chopped
• 2 tablespoons butter

Directions:

1. In a heavy pot over high heat, heat oil. Add sugar and let caramelize until almost burned, stirring constantly. Or heat 2 tablespoons store bought browning.
2. Add chicken and stir until all pieces are coated.
3. Reduce heat to medium, add onion and garlic.
4. Cook, stiring constantly for 1 minute.
5. Drain peas and add to pot.
6. Add rice, water, and coconut milk.
7. Reduce heat to low and simmer, covered for 30 minutes.
8. Add squash, carrots, parsley, thyme, green onions, and butter and stir well.
9. Cover and cook over medium heat until veggies are tender, about 20-30 minutes.

Hope you enjoy!
~Amanda

Hello all!

Trying to get some more recipes on here. Haven't made this one yet, so no pictures. But I plan to make it this weekend and put up my results!

Pigeon Peas and Rice

Ingredients:

• 2 cups water
• 1 1/2 cups uncooked brown rice
• 1 teaspoon olive oil
• 1/2 teaspoon salt
• 1 tablespoon olive oil
• 1 cup chopped onion
• 1 clove minced garlic
• 2 tablespoons finely chopped green onions
• 1/2 teaspoon ground cumin
• 1/2 teaspoon black pepper
• 1 can of green pigeon peas (or if you're like me and really LOVE pigeon peas, add 2)
• 2 tablespoons chopped fresh parsley

Directions:

1. bring water to a boil in a medium saucepan
2. Add rice, 1 teaspoon oil and salt
3. Cover, reduce heat and simmer for 20 minutes or until liquid is absorbed.
4. Heat 1 tablespoon oil in large nonstick skillet over medium heat
5. Add onion, garlic, and green onions
6. Cock 10 minutes until lightly browned, stirring occasionally
7. Stir in rice, cumin, pepper, and peas
8. Cook eight minutes or until thoroughly heated
9. Stir in parsley
10. Garnish with green onions, if desired.

Enjoy and if you make it let me know or send me some pictures: Trinibagofood@gmail.com
~Amanda