Pigtail Pelau Recipe by Chef Shaun 🇹🇹
Yield - 4 to 6 Servings.
Coconut Oil - 1/8 cup
Brown Sugar- 1/4 cup
Pigtail - 1 lb (washed and cleaned)
Smoked Pork Bones - 1 lb (washed and cleaned)
Roucou - 2 tbsp
Parboiled Rice- 1 lb
Pigeon Peas- 2 tins (410g)
Carrots- 2 cups (cubed)
Pumpkin- 1 cup (cubed)
Pimento- 1/2 cup (finely chopped)
Garlic- 1/4 cup (finely chopped)
Onion- 1 cup (finely chopped)
Fine Thyme - 5 sprigs
Spanish Thyme - 3 leaves (finely chopped)
Scotch Bonnet Pepper- 2 tbsp + 1 whole
Fresh Coconut Milk- 1 cup
Water - 1 to 3 cups
Salt & Black Pepper to taste
Chive- 1/2 cup (chopped)
Chadon Beni-1 cup (chopped)
Heat a medium-sized pot over high heat.
Once heated, add oil.
Once the oil is heated, add brown sugar, and allow to caramelize.
Once caramelized, add pigtail & smoked bones.
Cover and allow to cook for 5 minutes.
Reduce heat to medium, add roucou, rice and peas.
Mix until fully incorporated, cover, and allow to cook for 10 minutes.
Add carrots, pumpkin, pimento, garlic, onion, fine thyme, Spanish thyme, pepper & coconut milk.
Season with salt and black pepper.
Top with water, cover, raise heat to high, and bring mixture to a boil.
Once boiling, reduce heat to low and allow to cook until rice is al dente (about 15 minutes).
Add salt, chive, and chadon beni.