In the past, we discussed the symbolic role Perau plays in Trimbagonia’s life. (Trinidad and Tobago). Gatherings, beach limes, family events, and of course, that hot, bubbly pot mom would have been waiting for us after school. This classic one-pot dish is made with rice, peas and usually some kind of meat (Marrinated overnight)It is simmered in coconut milk and finished with chopped herbs.
You need it…
3 pound chicken wings (Split)
3/4 tbsp salt
3/4 tsp black pepper
1 tablespoon grated inger
2 tbsp Caribbean green seasonings
1 tablespoon of Worcestershire sauce
1 Middle tomato (Almost chopped)
1 onion 1 (Diced)
Scotch Bonnet Pepper (optional)
1 tablespoon vegetable oil
2 tablespoons of golden brown sugar
One big carrot (Diced)
1 can of pigeon peas (Drainage/cleaning)
3 Pimento Pepper (Almost chopped)
Two tablespoons chopped with parsley
2 tablespoons of green onions (chop)
2 tablespoons of chadong beni (chop)
2 cups of barboiled long grain brown rice (Cleaning)
3 cups of water
2 cups of coconut milk
Note: Follow the video below. Provides a more detailed discussion of recipes including texture and color preferences, and other ways to enhance the flavor Completed Perau. I used dried pigeon peas from the can, but most of the time I use green pigeon peas (From the can).
Season the wings with salt and black pepper, Green seasoninggrated ginger, scotch bonnet pepper, Worcestershire sauce, tomatoes and onions. If you have time, or allow to marinate overnight for at least 2 hours.
Heat the oil in a heavy, wide pan and add brown sugar. In the video, we explained some important steps in this “browning” process. The sugar melts and foams, turning into a dark amber color. Very careful, add seasoned chicken wings containing the marinade and stir well. Don’t continue even if the sugar turns dark (See the video below).
Stir well, coat and continue cooking over medium-high heat for 5 minutes.
It springs up natural juices, and the goal is to burn it and in doing so develop nice deep colors. Once the liquid is gone and your wings are deep golden, it’s time to continue.
Add carrots and pigeon peas (Rinse from the can)pimento pepper, and 1/2 of parsley, and with green onions Chadong BenI.
Mix well.
At this point it’s time to add some washed rice (I used the long grain Palvoil brown) With coconut milk and water.
Bring it to a boil, then simmer until heated, until the chicken wings are fully cooked and the rice is tender and plump.
In this case, I wanted a “wet” Perau (As explained in the video)so after 25 minutes it was cooked perfectly with a slightly soaked texture. Taste and adjust the salt to your liking.
Stir in the remaining parsley, green onions and chadong sprouts. Cover the pot and sit for 10-15 minutes before serving. The residual heat allows the added herbs to bloom and get a nice finishing note.
This is the type of meal I tend to make when I miss “home.” (Caribbean)and over the years it has also brought a lot of comfort to my Canadian-born children.
