I am married to a Trinidadian.
I lived in Trinidad for well over a year - close to a year and a half (and 'No, I did not miss snow or the seasons.  Even at Christmas!).
I love Trini food.  I thought that I had died and gone to food heaven.  Everything tasted so good.  I mean everything.  Even at homes where we might just show up out of the blue made us fantastic food.  Pot Lucks - something that fills me with fear here in Canada (true confessions) - were fantastic.  Most people aren't afraid of cooking and don't rely on prepackaged food to get there.  The problem is that I don't cook  Trini food often enough.
The food looks straight forward, even on paper but when you try to make it you realize how difficult it is to get those flavours and textures just right.  I've watched D's Mom cook, I've watched D's Granny cook (she was famous for her cooking).  In fact, I've watched them cook this particular dish.  I've made this dish many times myself AND STILL I find it hard to get it 'right'.  I don't know what it is exactly but something comes out wrong.  When you do get this right though, it's one of the single most satisfying dishes in the world and any Trini will be happy to confirm it.


Rumour has it that a few years ago when Jay-Z was in Trinidad for Carnival, somebody's Mom got paid $700 US for a pot of pelau.  Restaurants don't stay open late in T&T (like really late I mean) and Jay-Z and entourage were hungry.  One of the contact people called his Mom, got her out of bed and she cooked up a pot for the lot.  I'm sure that Jay-Z and co. were happy to pay for it too - it's that good.
You can throw anything in this stuff... chicken, including feet (yeah, haven't actually seen that one yet), pork, carrot... you get the idea.
Don't let me put you off trying this though - it's well worth it.  The taste is great.  I'm officially resolving to cook more Trini food.


Beef Pelau (adapted from 'Naparima Girls School Cookbook' and my Mother-in-law)

1 1/2 - 2 lbs beef chuck

herb seasoning:
2 tsp each - thyme, chives, parsley
2 cloves garlic, crushed
1 tsp salt
2 - 3 tbsp Worcestershire Sauce
2 tbsp soy sauce
2 tbsp ketchup

1/3 - 1/2 cup brown sugar
1 tin coconut milk (about 2 cups)
2 cups water
1 packet of beef bouillion
1 onion, thinly sliced
4 slices bacon, sliced
1 tin pidgeon peas or kidney beans
2 cups of long grain rice, washed

In a bowl, season the meat with the herb seasoning.  Set aside.


Heat a large pot or Dutch oven.  Add in the brown sugar.  Let the brown sugar melt but not start to turn black (this will take a few minutes - be patient).  Add in the onion and the bacon.  The sugar will seize up a bit but be patient and keep stirring it.  Once the onion and bacon cooks down a bit and the sugar starts to liquify again, add in the seasoned meat.  Let all of that cook over med/high heat until the liquid cooks down.


Mix together the coconut milk, water and bouillion and set aside.
Once the liquid in the meat cooks down, add in the pidgeon peas or beans.  Again, cook down for just a few minutes.  Add in the rice and mix briefly.  Finally, add in the coconut milk, water and bouillion.  Mix well.  Turn the heat down to low and let it simmer until the rice is cooked and the liquid absorbed (about 30 min. or so).