Did we revolutionise the traditional Trini Pelau??👀🇹🇹 Today I’m joined by a good friend of mine @xavskitchen to put a little twist on this classic Caribbean dish. Now when it comes to Caribbean food Xav really knows his stuff. This dish is a melting pot of flavours with a hint of Nigerian spice :) Afro-Fusion | Episode 7 | Trinidad and Tobago 🇹🇹 | Suya Chicken Pelau Ingredients: 700g boneless chicken thighs 3 tbsp Nigerian Suya spice mix 1 tsp garlic powder 1 tsp smoked paprika 1 tsp salt 2 tbsp oil For the red seasoning: 1 red pepper 1 small red onion 3 tbsp parsley 1 tbsp tomato paste 1 red scotch bonnet 2 tbsp brown sugar 1 medium sized white onion (chopped finely) 2 tbsp green seasoning (find on Xav’s page) 1/2 cup coconut milk 1 can pigeon peas (drained and rinsed) 2 cups long grain sella rice 1 tsp salt 2 cups good quality chicke stock 1. Marinade the chicken thighs with all the listed spices. Leave to soak up them flavours for at least half an hour 2. Grill on both sides for around 3-4 minutes until dark in colour and cooked throughout (alternatively you can use an oven) 3. Start on the pelau: slowly melt the brown sugar until liquid 4. Place in the chicken thighs for an extra depth of caramelisation 5. Add in the chopped onions and cook until translucent (around 5 minutes) 6. Char the red pepper and onion, add to the blender with the rest of the ingredients and form a rough paste 7. Add the red seasoning and green seasoning into the pot, cook out for 2-3 minutes 8. Go in with the coconut milk, chicken stock and salt 9. Bring to a boil and add in the rice 10. Allow to boil for 2 minutes, cover for 15 minutes until the rice is perfectly cooked #africanfood#caribbeantiktok#trinidadandtobago🇹🇹#pelau#cookingtok
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- 7 Oct 2026
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