Comments on: Bertie’s Trinidad Pelau (recipe)

By: Kaj

Kaj — Wed, 19 May 2010 20:42:06 +0000

Luv it!!!!!!

By: Sarina

Sarina — Wed, 10 Feb 2010 03:00:24 +0000

Thanks for the kind comments everyone, they really make me smile!

Que – I believe that a sturdy fish such as swordfish (cubed) should do well in a dish like this. I have also seen some tofu versions (I would probably marinate and lightly fry the cubes first). Hope that helps!

By: Que

Que — Wed, 10 Feb 2010 01:55:55 +0000

Sarina, is there a vegetarian or pescetarian version? Will fish work as a substitute for the chicken? I’m thinking of using salmon steaks.

By: Jean

Jean — Fri, 04 Dec 2009 06:45:20 +0000

Thanks a milion!
You have inspired me to go in search of scotch bonnet and pigeon peas first thing tomorrow.
I can’t wait to see what else comes out of your kitchen and mine.

By: mas

mas — Wed, 26 Aug 2009 16:03:28 +0000

Great site for some real ole fashion Trini cooking. I have a scotch bonnet pepper tree and picking them as they ripen. I’ll have to try and make the sauce but with out the boiling part. You can not make a good “cook up” unless the pot goes Wooosh!! Enjoy.

By: Sparkle

Sparkle — Thu, 04 Jun 2009 18:49:36 +0000

I was looking for a recipe for pelau. I’m of East Indian background so we have our own variations but I wanted something with a definite West Indian flavour to it. I LOVED this recipe – I think it’s the best version of “cook up” I’ve ever made – my fiance is West Indian and he had 3 plates! The only variations were that I used parboiled white rice instead of brown rice – and I used tomato paste instead of ketchup. This is definitely a keeper, and I will be making it again and again I’m hoping you’ll put up a recipe for stew chicken soon! Thanx for sharing!

By: Sparkle

Sparkle — Mon, 01 Jun 2009 06:24:31 +0000

I was looking for a recipe for pelau/cookup and thought this looked really good. I tried it tonite and it came out perfect! I will definitely make this over and over again… Thanx!!

By: Boo

Boo — Thu, 23 Apr 2009 18:39:22 +0000

HI,

I can’t wait to try this recipe. There’s someone i want to impress with it. Thanks for the pictures, they sure help alot

By: Christine

Christine — Fri, 17 Apr 2009 03:21:30 +0000

THANK YOU SARINA!!!! I want to impress my (hopefully) future Trini mother in law with this one, she made it on Thanksgiving….wooo hoo!!! Keep publishing your wonderful recepies….XXOO!!!

By: Sarina

Sarina — Fri, 17 Apr 2009 01:44:00 +0000

Hi Christine – woo that does sound confusing OK.

The seasoning to season the meat will make a kind of paste. After rubbing that paste onto the chicken (and into little slits that you can make into it) you can add more worcestershire and soy sauce if you want

The head of garlic is used in Step 10

The seasonings in Step 14, are everything that was chopped in Step 10

Hope that helps!