Portal:Trinidad and Tobago/Selected cuisine/7

Pelau is a traditional rice dish of the French West Indies (Guadeloupe, Dominica, Saint Lucia) and popularized in other Caribbean countries such as Trinidad and Tobago, Grenada and Saint Vincent and the Grenadines. Main ingredients are meat (usually chicken or beef, rice, pigeon peas or cowpeas, coconut milk and sugar; various vegetables and spices are optional ingredients. Spices used in the dish include cardamom, cloves, cumin and coriander. The meat is caramelised and the other ingredients are then added one by one, resulting in a dark brown stew. An alternative preparation method is to sauté the meat, precook the rice, prepare the dish and bake it in the oven.