Trini Black Eyed Peas Pelau Recipe by Chef Jeremy Lovell
Prep: 15 minutes
Cook: 50 minutes
Total: 1hr 5 minutes
Servings: 6 to 8 Persons
Vegetable Oil – 3 tbsp
Smoked Turkey Bones – 1 lb (cut into 2inch pieces)
Water – 1 cup (approx, add more if needed)
Brown Rice – 1 ½ cup (washed)
Coconut Milk – 1 cup
Black Eyed Peas – 1 cup (cooked)
Carrots – 8oz (medium diced)
Pumpkin – 8oz (medium diced)
Bay leaf – 1 each
Pimento Peppers – 2 tbsp (finely chopped)
Parsley – 3 tbsp (finely chopped)
Chadon Beni/Culantro – 2 tbsp (finely chopped)
Garlic – 2 tbsp (finely chopped)
Fine Thyme – 1 tbsp (finely chopped)
Hot Pepper - 1
Salt - to taste
Black Pepper - 1 tbsp
Place a heavy metal pot over high heat.
Once heated, add oil.
Saute aromatic ingredients.
Stir in the smoked turkey bones, pumpkin, carrots, black eyed peas and rice. Add hot pepper.
Allow to cook for about 10 minutes, reduce heat to medium, then add bay leaf, parsley, salt and black pepper.
Add coconut milk and top with water. Level must be just above ingredients.
Cover and allow to simmer and cook until rice is done, about 25 minutes.