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  • Chef Jeremy Lovell

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


Ingredients:


 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


Method:


 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.


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