Issamba Kitchen with Kecia and Kabir Hosein
Sun, Feb 13
|Zoom, Facebook
Time & Location
Feb 13, 2022, 1:00 PM
Zoom, Facebook
About the Event
#BHM2022, #MHN2022, #ISSAMBACENTRE, #ISSAMBAFOREVER www.issambacentre.ca --------------------
DISH - PELAU
Pelau is the ultimate one-pot dish of Trinidad and Tobago: Pelau is a stew from Trinidad made with either beef or chicken. The unique flavor comes from searing the meat in caramelized sugar then simmering with rice, coconut milk, and pigeon peas. Serve accompanied with coleslaw.
INGREDIENTS · 3 tablespoons brown sugar · 3 tablespoon vegetable oil · 5chicken thighs (Cut into Pieces and seasoned with salt, black pepper, cilanto and garlic) · 1 Tin of Pigeon Peas · 6 Cloves of Garlic (Finely Minced) · 1/4 Cup Onions (Finely Minced) · 2 cups water · 2 cups uncooked rice · 1 cup coconut milk(optional) · 1/2 cup chopped carrot · 1/2 cup chopped pumpkin · 1 bay leaf(optional) · 3 tables spoon coarsely chopped sweet pepper · 3 tablespoons coarsely chopped fresh parsley · 3 tablespoons coarsely chopped chadon beni (cilantro) 3 tablespoon coarsely chopped green onions fresh ginger
About our Chefs: Kecia and Kabir Hosein recently migrated from Trinidad and Tobago. They are sports enthusiast who values cooking as a family which ensures their children retain their Trinbago culture. Trinidad and Tobago is a dual-island- republic in the Caribbean with distinctive and diverse cultural traditions and cuisines.