I'm thinking about pilau because a recipe for it showed up in my email the other day. The photo looked beautiful but not quite right and then I read the recipe. It was very Americanized and therein was the 'not quite right' ness. So I looked up the recipe on a site that is so Trini you can almost smell the charcoal and hear the steel pans.
Right now it's been too hot for me to cook much of anything, but as soon as it cools off, I'm making this again.
|photo credit - Simply Trini|
Over a medium flame, caramelize the sugar - this just means spread it over the bottom of the pan and cook gently until it liquifies and turns a coppery brown. Do NOT walk away, this doesn't take long. Add the chicken. Allow to coat evenly with the sugar and let it cook in its own juices for about 3 minutes.
Add the water/broth water and the 2 tablespoon of oil. Add the pigeon peas, pumpkin, and stir. Allow to simmer for about 4 minutes. Add 1 cup of coconut milk and the rice. Stir to mix the ingredients.
Add the butter and tomato paste and stir in. Put a tight lid on and allow to simmer until the rice is cooked.
*If you don't want to buy chicken broth, take the back and wings from your chicken and boil them for 20 minutes or so. You've got your broth and your cat has a treat.
Thanks, Joe and Linda Barrett, for all the very good times this dish brings to mind, and Joe's excellent cook of an ex-wife who's name I forget but her pelau will live in my taste bud memory forever. I hope this comes even slightly close!
|Joe and Linda - still crazy after all these years ~ photo credit: unknown|
Have a feel the fondness Friday. Do something fresh.