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Finder","On the table in 30","About","How we test","Browse countries","Menu","Close menu","Open menu","Free forever — no paywall, every recipe tested in a home kitchen","{recipes} recipes · {countries} countries · updated weekly","Search","Search 1000 recipes…","Surprise me","Passport","Dish of the week","Language","Choose your language","Search languages…","Current","Recipes not yet translated are shown in English.","Close","Load more","View all","Read more","min","Serves","Nothing found","Back","Ingredients","Method","Tips","Questions, answered","Prep","Cook","Rest","Total time","Difficulty","What can I cook tonight?","Add an ingredient…","You have everything","Missing one","Missing two","Your kitchen is the departure gate.","All rights reserved","Loading…","That did not load. Check your connection and try again.","Breadcrumb","Last updated","Your kitchen is the departure gate","Start cooking","The atlas","All countries →","Cook by course","Cook by diet","Time & skill","Tools","Site","Every recipe tested in a home kitchen","Browse by course","Browse by diet","Time, skill and tools","All countries","Surprise","My Passport","recipes","By course","By diet","Secondary","Search for recipes…","Search recipes","Open search","Main navigation","Mobile navigation",", with the country each one comes from","(optional)","Reset checklist","Tip","The recipes","· say it:","Jump to the recipe","Read the story","Pin it","Gate","Status","Nutrition \u002F serving","· estimated","Pin it on Pinterest","You might also like","All recipes →","Servings","Fewer servings","More servings","popular now","Random dish","Loading index…","countries","collections","Search DishNomad","Search dishes, countries, ingredients…","Close search","What these ingredients make","Every dish in the atlas, mapped back to the handful of ingredients it is really built on. Each combination below is a ready-made fridge: click one and the Finder loads it instantly — from sauerkraut, cabbage and smoked pork for Serbian sarma, to rice, eggs and scallions for Chinese egg fried rice. If your shopping basket already looks like one of these lines, dinner is decided.","World recipe atlas","Back to the homepage","Try one of these instead","Back to homepage","Skip to content","DishNomad is a recipe atlas: a site for cooking your way around the world, one authentic dish at a time. Every recipe belongs to a country page, every country belongs to the wider map, and the goal is always the same — not just the how of a dish, but the where and the why.","We started DishNomad because most \"international\" recipe content flattens everything it touches: the same five dishes per country, stripped of context, adapted past recognition, padded with filler. We wanted the opposite — fewer recipes, written deeply, checked against how the dish is actually made in its home kitchen, with the cultural story told honestly (including when origins are disputed, which they often are).","What we promise on every page","An answer up front: what the dish is and what it tastes like, in the first paragraph.","Original writing — never scraped, never templated, never \"a burst of flavor\".","Technique with sensory checkpoints, so you know what right looks, smells and sounds like.","Honest substitutions for cooks who cannot buy every ingredient locally.","Cultural context that is verifiable — and clearly labeled when a story is legend rather than fact.","Recipes are developed and tested by","The DishNomad Kitchen","— our editorial team. You can read exactly how we test and what we refuse to publish in our","editorial policy","Contact","Spotted an error, have a family version of a dish we cover, or want to tell us our sarma is wrong? We genuinely want to hear it — reach us through the","contact page",". If you want to reproduce a recipe or a photograph from the atlas, the","terms of use","say what is allowed without asking and what is not.","Countries on this route","The fastest way to reach us is email:","hello@dishnomad.com","We read everything. A few notes to get you the fastest answer:","Corrections","— if a recipe has an error, a broken quantity, or a cultural claim you can show is wrong, tell us the recipe name and the exact issue. Verified corrections are fixed and the page's \"updated\" date reflects it.","Recipe requests","— tell us the dish and, if you have one, the family version. Requests genuinely shape the publishing queue.","Publishers & partnerships","— put \"partnership\" in the subject line. Note that we do not publish guest posts, paid placements or \"collaborative content\"; please do not ask.","We aim to reply within a few working days. If your message concerns privacy or data, see the","privacy policy","first — the answer may already be there.","DishNomad itself sets no tracking cookies. Here is the complete picture of what your browser stores when you use the site.","Storage we use directly","localStorage","Using our content","Sauces","— saved recipes (Passport), ingredient and step checklists, servings and theme preferences. Device-only, never transmitted, no expiry; clear it via your browser settings or the reset controls on the site.","Third-party cookies","Google AdSense","— when ads are shown, Google may set advertising cookies (such as the DoubleClick cookie) to serve and measure ads, and to personalize them where you have consented. In the EEA\u002FUK, no advertising cookies are set before you respond to the consent dialog. Manage preferences at","Google Ads Settings","What we do not use","No analytics cookies — our analytics are cookie-free.","No social media pixels, no fingerprinting, no cross-site tracking of our own.","No newsletter or marketing cookies — we have no newsletter.","Controlling cookies","Every modern browser lets you block or delete cookies per site. Blocking third-party cookies will not break DishNomad — recipes, checklists and the Passport work entirely without them.","The atlas, country by country","countries ·","recipes on the route","Jump to","Continent cuisine →","Field guide","Show fewer","Browse the recipes","Read the field guide","Continent","Recipes in atlas","Must-try dishes","Pantry staples","Start with the classics","Must try","Signature pantry","The ingredients this cuisine cannot function without.","Regional kitchens","Keep traveling","Countries in this region","Every recipe on DishNomad goes through the same process before it is published. This page documents it, because \"authentic\" is an easy word to print and a hard one to earn.","Research","{z} {zemlje} · {r} recipes","More from {kontinent}","A recipe starts with how the dish is actually made in its home country: regional variants, the traditional technique, what home cooks (not just restaurants) do, and where the disputes lie. Where a dish's history is contested — as it often is — we present the competing claims rather than picking a convenient story. Cultural and historical statements are limited to what is verifiable; when something is legend, we label it as legend.","Testing","Recipes are cooked in an ordinary home kitchen with ordinary equipment before publishing. Quantities are weighed, times are clocked, and the written steps follow what actually happened at the stove — including the sensory checkpoints (what you should see, hear and smell) at each stage. If a traditional method demands equipment most homes lack, we say so openly and explain what the home adaptation costs.","What we refuse to publish","Recipes copied or paraphrased from other sites or books.","Invented \"traditions\" or unverifiable origin stories presented as fact.","Fake ratings, inflated counters or reviews. Numbers on this site are computed from real data.","Sponsored recipes or paid placements presented as editorial content.","Thin filler pages — a country or category page exists only when it has real content behind it.","When a reader shows us an error — culinary or cultural — we verify, fix and update the page's modification date. Substantive corrections are genuinely welcome:","AI assistance","We use software tools, including AI, in drafting and editing. Every published recipe is human-reviewed, tested as described above, and held to the standards on this page regardless of what tools were involved in producing it. Responsibility for everything published lies with the editorial team.","About the photographs","The dish images on this site are AI-generated illustrations, not photographs of our own test cooking. We use them because a consistent, accurate illustration of a finished dish is more useful than a mismatched stock photo, and because we would rather show you what a dish should look like than borrow someone else's kitchen. Each image is checked against the recipe it belongs to: if the illustration does not show the dish as this recipe actually produces it, it does not get published. Where an image is a genuine photograph, it is credited beneath it with its photographer and licence.","Show {n} more {zemlje}","The {zemlja} kitchen","Cooking rarely starts with a recipe — it starts with what is already in the fridge. Pick the ingredients you have and the Finder checks them against every recipe in the atlas, sorted honestly: dishes you can make right now, dishes one ingredient away, and dishes two away — always with the missing items named, so you know exactly what a trip to the store buys you. Your selection lives right in the page URL, so you can share your fridge with whoever is doing the shopping.","in your fridge","Clear all","Popular","Browse all ingredients","Can make right now","One ingredient away","Missing","Two away","Nothing within two ingredients yet — add a few more staples like onion, garlic or rice.","Add an ingredient","Takeout.","Home-cooked.","Browse by country","Boarding pass","Your kitchen","Board now","Departures — tonight's kitchen","Origin","Dish","Time","Anywhere","I'm feeling hungry — surprise me","Roll dice","Search the atlas","Every country page names its must-try dishes — the ones that explain a cuisine fastest. These are the current front doors of the atlas: a Tokyo bowl built from broth and patience, a Mexico City taco with a Lebanese passport, and the sour-cabbage centerpiece of the Serbian winter table. If you are new here, start with the one you have eaten but never made.","Newest stamps in the passport","Just landed","On the table in 30 minutes","Quick route","All under-30 recipes →","Explore by continent","The atlas is organized the way a real trip is: continent, country, dish. Each country page is a field guide — the pantry the cuisine cannot function without, how meals are structured, the regional differences locals argue about — followed by every recipe we have from that kitchen.","All {n} recipes →","Breads","How we work →","also known as","common in","Your personal cookbook","Your culinary passport","Every recipe you save stamps a country into your passport. Everything on this page lives in your browser only — we never see it. Export it as a file to move it between devices.","Countries explored","Saved recipes","Latest stamp","Stored on","This device only","Stamps collected","No stamps yet","Open any recipe and hit \"Save to passport\" — the stamp lands here, country by country.","Field guide →","Export passport","Import passport","Clear the passport","DishNomad is a static website. We have no user accounts, no comment system and no database of visitors. This policy explains the small amount of data processing that does happen, and by whom.","Data stored on your device","Features like saved recipes (the Culinary Passport), ingredient checklists and your servings or theme preferences are stored in your browser's",", on your device only. This data never leaves your browser, is never transmitted to us, and is deleted when you clear your browser data. You can export or wipe your Passport data yourself at any time from the Passport page.","Analytics","We use privacy-respecting, cookie-free analytics (Cloudflare Web Analytics) to see aggregate page views and performance. It does not use cookies, does not fingerprint you, and does not track you across sites. We cannot identify individual visitors.","Advertising","DishNomad may display advertising served through",". Google and its partners may use cookies (including the DoubleClick cookie) and similar technologies to serve ads based on your prior visits to this and other websites, and to measure ad performance. You can opt out of personalized advertising at","Street food",". Visitors in the EEA\u002FUK are shown a consent dialog before any advertising cookies are set, and can decline personalized ads there. See also","how Google uses information from partner sites",". Every cookie and every piece of browser storage this site uses is listed, with its purpose and lifetime, in the","cookie policy","Email","If you email us, we keep the correspondence for as long as needed to handle your message. We do not add you to any list, and we have no newsletter.","Your rights","Under GDPR and similar laws you have rights of access, correction and erasure over personal data. Since we hold essentially none — advertising data is processed by Google as an independent controller — most requests are best directed to Google via the links above. For anything else, contact us at","Changes","If this policy changes materially — for example, if we ever add a newsletter or comments — the date above will change and the new policy will be published on this page before taking effect.","Why this recipe works","Equipment","Instructions","Tips from our kitchen","Substitutions","Variations","Storage & reheating","Serve with","All recipes, A to Z","Jump to country","Every dish, every country, every kitchen — type what you are craving and the atlas finds the route.","Or start from a route","Dish, country, ingredient…","By using DishNomad you agree to these terms. They are short and in plain language on purpose.","All text, photography and illustrations on DishNomad are our original work and are protected by copyright. You are welcome to cook from the site, print recipes for personal use, and share links anywhere. You may not republish our recipes, stories or images — whether copied or lightly reworded — on other websites, apps, books or courses without written permission. Lists of ingredients are not copyrightable and we make no claim over them; our written instructions, stories and photography are.","Cooking is at your own risk","Recipes involve heat, sharp tools and raw ingredients. Follow safe food-handling practices, cook meat and eggs to temperatures appropriate for your health situation, and use your judgment — especially with fermented foods, canning or allergens. DishNomad provides recipes as general information, not professional, dietary or medical advice.","Nutrition and allergen information","Nutrition figures on the site are estimates calculated from typical ingredients and are clearly labeled as such. They are not laboratory values. Always check actual product labels for allergens and nutrition if this matters for your health.","No warranty","The site is provided \"as is\". We work hard on accuracy — see the","— but we do not warrant that every page is error-free, and we are not liable for outcomes of using the site beyond what the law requires.","External links and ads","Pages may contain advertising served by Google AdSense and links to external sites. We are not responsible for the content or practices of third parties.","Questions about these terms:","Load more {noun}","{n} left","+{n} more →","© {god} DishNomad","Dish of the week: {jelo}","Explore all {n} countries by continent →","All {n} of them, alphabetically","recipes on this route","recipe on this route","Must try in {zemlja}","incl. {vreme} rest","{iso} · stamped","Reset to {n}","Now showing amounts for {n} servings","Nothing found for \"{upit}\" — try an ingredient or a country.","Show more combos · {n} left","The dishes that explain the {zemlja} kitchen fastest — if you cook only a few things from this page, cook these.","Inside the {zemlja} kitchen","{n} staples","How people eat in {zemlja}","{zemlja} cooks {n} distinctly different ways depending on where you stand — here is what changes between them.","All {zemlja} recipes","recipes and counting","recipe and counting","{kontinent} cuisine","{r} authentic recipes from {z} countries — the technique, the story and the substitutions that actually work. Your kitchen is the departure gate.","{r} recipes · {z} countries","All {n} countries →","{n} {ricette} saved","{n} items","The story behind {jelo}","Keep exploring {zemlja}","{sastojak} recipes","Recipe by {autor} · published {obj} · updated {azur}","More from {zemlja}","Nothing found for \"{upit}\" — try an ingredient, a dish or a country name.","Every country page on DishNomad is written as a field guide, not a category list: what defines the cuisine, the ingredients its pantry cannot function without, how meals are actually structured and eaten, the regional differences locals argue about — and then the recipes, starting with the must-try classics. We only open a country page once it has real recipes behind it, so everything you see below is cookable today. The stamps accumulate as we travel: {n} {zemlje} so far, with new kitchens added continuously. If your country is missing, it is on the route — the atlas is built dish by dish, and shortcuts are against the house rules.","This is the complete index — every recipe on DishNomad, grouped by country. Each one follows the same standard: an answer up front about what the dish is and tastes like, the full technique with sensory checkpoints, honest substitutions, and the cultural story behind it. We publish slowly on purpose; a dish earns its place here by being tested in a home kitchen and checked against how it is actually cooked in its home country. Currently {r} recipes across {z} countries — the atlas grows every week.","country","recipe","Breakfast","Appetizers","Soups","Main courses","Sides","Desserts","Snacks","Drinks","Vegetarian","Vegan","Gluten-free","Dairy-free","Pescatarian","Halal-friendly","Nut-free","Easy","Intermediate","Advanced","Editorial policy","Privacy policy","Terms of use","Cookie policy","Diet","All recipes A to Z →","Time & skill","Browse by time and skill","Fridge Finder — cook with what you have →","Calories","Protein","Carbs","Fat","Fiber","Sugar","Sodium","All recipes A–Z","Countries & Cuisines","About the atlas","Open Fridge Finder","All Recipes A–Z","DishNomad — Authentic Recipes From Around the World","Under {n} minutes","On time","Boarding","Long haul","hr",{"faq":393,"tips":409,"emoji":416,"intro":417,"story":418,"storage":419,"whyThis":420,"equipment":425,"nutrition":429,"serveWith":437,"variations":439,"ingredients":449,"instructions":530,"pronunciation":556,"substitutions":557,"slug":574,"title":575,"shortTitle":576,"nativeName":576,"countrySlug":577,"region":578,"baseServings":457,"prepMinutes":579,"cookMinutes":580,"restMinutes":581,"difficulty":582,"course":583,"diet":585,"mainIngredients":588,"images":589,"keywords":599,"publishedAt":607,"updatedAt":607,"authorSlug":608,"summary":609,"localeSlug":574,"alternates":610},[394,397,400,403,406],{"answer":395,"question":396},"Take it well past golden. The sugar melts, foams up pale amber, then deepens quickly to the colour of strong black coffee, and the first thin wisp of smoke is your signal to add the chicken immediately. If it smells sharply acrid and looks matte black rather than glossy, it has gone too far — wash the pot and start again, because that bitterness will run through the entire dish.","How dark should the burnt sugar get?",{"answer":398,"question":399},"Green seasoning is the Trinidadian marinade base: chadon beni, cilantro, thyme, scallion, garlic, onion and mild pimento peppers blended into a coarse green paste. It is rubbed into meat hours before cooking and kept in a jar in the fridge. Almost every savoury Trinidadian dish starts with it, and a batch keeps about two weeks refrigerated or several months frozen in ice-cube trays.","What is green seasoning?",{"answer":401,"question":402},"Usually too much liquid or unwashed rice. Coconut milk and the chicken's own juices both add liquid, so measure the water rather than eyeballing it, and rinse the rice until the water runs nearly clear to remove loose surface starch. Stirring the pot during cooking also breaks the grains — once the lid is on, leave it alone.","Why is my pelau mushy?",{"answer":404,"question":405},"Yes, but adjust for it. Brown rice needs roughly 40 to 45 minutes and about 25 percent more liquid, so add an extra 150 ml of water and start checking at 40 minutes. The pigeon peas will be very soft by then, so use tinned ones added late rather than dried.","Can I use brown rice?",{"answer":407,"question":408},"Not as written. The Scotch bonnet goes in whole and unpierced, which gives the pot the pepper's fruity perfume without releasing its heat, and it is fished out before serving. Trinidadians add heat individually at the table from a bottle of pepper sauce, so the pot itself stays mild enough for children.","Is pelau spicy?",[410,411,412,413,414,415],"Use bone-in chicken cut into small pieces. Bones give the rice its body, and small pieces mean every spoonful has meat in it.","Season the chicken the night before if you can. Green seasoning needs hours to get past the surface of the meat.","Have everything measured and within reach before the sugar goes in — once caramel starts moving you have about fifteen seconds of decision time.","Rinse the rice until the water runs almost clear, or the pelau turns gluey rather than pleasantly sticky.","Leave the Scotch bonnet whole and unpierced. It perfumes the pot without making the dish too hot for anyone at the table.","Do not lift the lid during the last 20 minutes. Every peek releases the steam that finishes cooking the top layer of rice.","🍚","Pelau is a one-pot rice dish built on a technique that looks alarming the first time you do it: sugar is melted alone in hot oil until it foams and turns almost black, and seasoned chicken is dropped straight into it. The caramel coats every piece in a mahogany glaze that is faintly bitter in the way dark chocolate is bitter, and that colour then bleeds into the rice. Pigeon peas, coconut milk, carrot and a whole Scotch bonnet go in on top, and the pot cooks covered until the grains are tender and slightly sticky rather than separate. It tastes savoury, sweet, coconut-rich and gently smoky all at once, and it is the food Trinidadians cook in bulk for beach days, river limes and cricket.","The name comes from Persian pilau by way of India, but Trinidadian pelau has drifted a long way from any pilaf you would recognise. It is a genuine creole dish in the technical sense: an Indian name and rice-cooking method, an African browning technique, Caribbean pigeon peas and coconut milk, and a habit of throwing in whatever the household has. In Trinidad the peas are pigeon peas — gungo peas, grown across the region and traditionally at their best around Christmas — and the browning is not optional decoration but the thing that makes pelau pelau rather than cook-up rice.\n\nBurnt sugar as a cooking technique arrived with enslaved West Africans and survives across the Caribbean and in parts of West Africa, where sugar or palm oil is taken to the edge of burning to build colour and a bitter counterweight to sweetness. Trinidadians call the result browning, and the same move underpins stew chicken, stew beef and stew pork. The skill is entirely in judging when to stop: pull it at pale amber and you get a sweet, weak dish; wait ten seconds too long past the smoking point and the whole pot tastes acrid and has to be started again. Cooks describe the right moment in colour terms rather than time — the caramel should look like strong black coffee just as the first wisp of smoke lifts.\n\nPelau belongs to outdoor Trinidad. It is the dish for a lime — the local word for hanging out with no particular agenda — because it is cooked in one heavy pot, travels well, tastes as good warm as hot, and feeds a crowd for very little money. Beach coolers carry it to Maracas, families carry it to the river in Blanchisseuse, and it appears at cricket, fetes and family days everywhere. Fussier versions add cured beef, pig tail or shrimp; the honest household version is chicken, peas, rice, coconut milk and whatever is in the fridge, served with coleslaw and a slice of avocado when avocados are in season.","Pelau keeps 3 days refrigerated and is widely considered better on day two, once the coconut and browning settle into the rice. Reheat covered in a pan over low heat with 2–3 tablespoons of water per portion, or microwave under a damp piece of kitchen paper; both restore the moisture the fridge takes out. It freezes for 2 months in portions, though the carrot goes soft. Cool it quickly and refrigerate within two hours — cooked rice left standing at room temperature is a genuine food-safety risk, not a technicality.",[421,422,423,424],"Teaches the browning by sight and smell, with clear markers for when to stop and what a ruined caramel smells like.","The chicken is green-seasoned first, so the flavour is inside the meat rather than only in the glaze.","Liquid ratios are set for a slightly sticky, moist pelau — not a dry pilaf and not a wet risotto.","One heavy pot from start to finish, and it reheats and travels better than almost any other rice dish.",[426,427,428],"Heavy-bottomed pot or Dutch oven with a tight lid","Blender or food processor for the green seasoning","Wooden spoon",{"fat":430,"carbs":431,"fiber":432,"sugar":433,"sodium":434,"protein":435,"calories":436,"estimated":8},22,68,7,9,780,33,610,[438],"Coleslaw with a sharp vinegar dressing, sliced avocado, and pepper sauce on the side — the standard beach-cooler trio.",[440,443,446],{"name":441,"description":442},"Pelau with salted meat","Add 200 g of pig tail or salt beef, boiled twice in fresh water to draw out the salt, alongside the chicken. Older and saltier, and the version many Trinidadian grandmothers still consider correct.",{"name":444,"description":445},"Shrimp pelau","Skip the chicken, brown the sugar and go straight to the rice, then stir peeled shrimp through in the final five minutes so they just turn opaque.",{"name":447,"description":448},"Christmas pelau","Made with fresh green pigeon peas rather than dried or tinned, which is when Trinidadians say pelau is at its best. Fresh peas need only about 20 minutes and stay bright green.",[450,456,462,467,470,473,476,480,483,487,491,495,499,502,506,510,514,517,521,524,527],{"qty":451,"ref":452,"name":453,"unit":454,"group":455},1,"chicken","bone-in chicken thighs and drumsticks, chopped into small pieces","kg","For the chicken",{"qty":457,"ref":458,"name":459,"unit":460,"group":461},6,"culantro","chadon beni (culantro) leaves","piece","Green seasoning",{"qty":463,"ref":464,"name":465,"unit":466,"group":461},20,"cilantro","cilantro, stalks included","g",{"qty":468,"ref":469,"name":469,"unit":460,"group":461},3,"scallions",{"qty":457,"ref":471,"name":472,"unit":460,"group":461},"thyme","thyme sprigs, leaves stripped",{"qty":457,"ref":474,"name":474,"unit":475,"group":461},"garlic","clove",{"qty":477,"ref":478,"name":479,"unit":466,"group":461},15,"ginger","ginger, peeled",{"qty":451,"ref":481,"name":482,"unit":460,"group":461},"green-chili","mild green chile or pimento pepper",{"qty":484,"name":485,"unit":486,"group":461},1.5,"salt","tsp",{"qty":488,"ref":489,"name":490,"unit":486,"group":461},0.5,"black-pepper","freshly ground black pepper",{"qty":468,"name":492,"unit":493,"group":494},"neutral oil","tbsp","For the pot",{"qty":468,"ref":496,"name":497,"note":498,"unit":493,"group":494},"brown-sugar","brown sugar","white sugar works identically",{"qty":451,"ref":500,"name":501,"unit":460,"group":494},"onion","onion, finely chopped",{"qty":503,"ref":504,"name":505,"unit":466,"group":494},450,"rice","long-grain or parboiled rice, rinsed",{"qty":507,"name":508,"note":509,"unit":466,"group":494},400,"pigeon peas, drained if tinned","or 250 g fresh or frozen green pigeon peas",{"qty":507,"ref":511,"name":512,"unit":513,"group":494},"coconut-milk","full-fat coconut milk","ml",{"qty":515,"name":516,"unit":513,"group":494},500,"water or light chicken stock",{"qty":518,"ref":519,"name":520,"unit":460,"group":494},2,"carrot","carrots, diced small",{"qty":451,"ref":522,"name":523,"unit":460,"group":494},"scotch-bonnet","Scotch bonnet pepper, left whole and unpierced",{"qty":518,"name":525,"note":526,"unit":493,"group":494,"optional":8},"ketchup","a very common Trini addition — adds sweetness and colour",{"qty":528,"name":485,"unit":529,"group":494},null,"to taste",[531,535,538,542,546,549,553],{"tip":532,"text":533,"title":534},"Reserve a spoonful of the green seasoning to stir in at the end — cooked and raw versions taste like different herbs.","Blend the chadon beni, cilantro, scallions, thyme, garlic, ginger, green chile, salt and black pepper with 2 tablespoons of water into a coarse green paste. Rub it through {qty:chicken} of chopped chicken with your hands, cover and refrigerate for at least an hour, ideally overnight.","Season the chicken",{"text":536,"title":537},"Rinse the rice in several changes of cold water until it runs nearly clear, then drain. Measure the coconut milk, water, peas, carrot and onion into bowls and set them beside the stove. The caramel stage moves too fast to start chopping halfway through.","Get everything ready",{"tip":539,"text":540,"title":541},"Glossy near-black is right; matte black with a sharp acrid smell means it is burnt. Start over rather than continuing.","Heat the oil in a heavy pot over medium-high until it shimmers, then scatter in the sugar. Leave it alone as it melts and foams pale amber, then swirl the pot as it deepens — in roughly 2 to 3 minutes it will reach the colour of strong black coffee and throw off its first thin wisp of smoke. That is the moment to move.","Burn the sugar",{"text":543,"title":544,"timerSeconds":545},"Tip the seasoned chicken straight into the caramel and stand back — it will hiss and seize. Stir hard to coat every piece, then cook uncovered for 8 to 10 minutes, turning, until the chicken is uniformly mahogany and the caramel has loosened into a dark glaze clinging to the meat.","Brown the chicken",600,{"text":547,"title":548},"Stir in the onion and cook 2 minutes until it softens into the glaze, then add the rice and turn it over for a minute so every grain is coated and glossy. Add the pigeon peas, carrot, coconut milk, water and the ketchup if using, and drop in the whole Scotch bonnet. Taste the liquid now and salt it until it is slightly saltier than you want the finished dish.","Build the pot",{"text":550,"title":551,"timerSeconds":552},"Bring to a boil, then reduce to the lowest steady simmer, cover tightly and cook 25 minutes without lifting the lid. The rice is done when the liquid is gone, the grains are tender with no chalky core, and small steam craters have opened across the surface.","Cook covered",1500,{"text":554,"title":555,"timerSeconds":545},"Take the pot off the heat and let it sit covered for 10 minutes. Lift out the Scotch bonnet whole, fork the rice through gently from the bottom up so the darkest grains are distributed, and stir in the reserved raw green seasoning. Serve warm with coleslaw, avocado and pepper sauce.","Rest and finish","peh-LOW",[558,562,566,570],{"note":559,"swap":560,"original":561},"Not the same dish, strictly speaking — Trinidadians would call that cook-up — but the texture works. Add tinned beans in the last 15 minutes so they do not collapse.","Black-eyed peas, or a 400 g tin of red kidney beans, drained","Pigeon peas",{"note":563,"swap":564,"original":565},"Chadon beni is stronger and more bitter than cilantro. Caribbean, Latin and Southeast Asian grocers sell it as culantro, recao or ngo gai; it also freezes well chopped.","Double the cilantro","Chadon beni (culantro)",{"note":567,"swap":568,"original":569},"The pepper is used whole here for its fruity aroma, not its heat, so a mild chile gives up some perfume but nothing critical.","Habanero, or a mild long red chile if you want no heat at all","Scotch bonnet",{"note":571,"swap":572,"original":573},"Beef needs an extra 30 minutes of covered simmering after browning, before the rice goes in. Chickpeas go in with the rice.","Diced beef chuck, or a tin of drained chickpeas for a meat-free pot","Chicken","trinidadian-pelau","Pelau (Trinidadian Caramelised Chicken and Rice)","Pelau","trinidad-and-tobago","Trinidad",25,55,10,"medium",[584],"main",[586,587],"dairy-free","gluten-free",[452,504,511,496,458],[590,593,595,597],{"alt":591,"src":592},"A heavy pot of Trinidadian pelau — dark caramel-browned chicken pieces buried in rice with pigeon peas and diced carrot","\u002Fimages\u002Frecipes\u002Ftrinidadian-pelau\u002Fhero.jpg",{"alt":591,"src":594},"\u002Fimages\u002Frecipes\u002Ftrinidadian-pelau\u002Fhero-16x9.jpg",{"alt":591,"src":596},"\u002Fimages\u002Frecipes\u002Ftrinidadian-pelau\u002Fhero-1x1.jpg",{"alt":591,"src":598},"\u002Fimages\u002Frecipes\u002Ftrinidadian-pelau\u002Fhero-4x3.jpg",[600,601,602,603,604,605,606],"pelau","trinidad","burnt sugar chicken","pigeon peas","coconut rice","one pot","caribbean","2026-08-21","dishroute-kitchen","Chicken browned in near-black caramel, then cooked down with rice, pigeon peas and coconut milk into the one-pot dish Trinidadians take to the beach and the river.",{"en":611},"\u002Frecipe\u002Ftrinidadian-pelau",{"items":613,"total":581,"page":451,"limit":884,"hasMore":885},[614,648,678,711,737,762,772,804,831,859],{"slug":615,"title":616,"shortTitle":617,"nativeName":618,"countrySlug":577,"region":619,"baseServings":620,"prepMinutes":621,"cookMinutes":622,"restMinutes":623,"difficulty":582,"course":624,"diet":626,"mainIngredients":628,"images":632,"keywords":642,"publishedAt":607,"updatedAt":607,"authorSlug":608},"trinidadian-bake-and-shark","Bake and Shark (Trinidadian Fried Shark in Fried Bread)","Bake and Shark","Bake and shark","Maracas Bay, Trinidad",4,40,35,90,[625],"street-food",[627,586],"pescatarian",[629,630,458,631],"white-fish","flour","lime",[633,636,638,640],{"alt":634,"src":635},"Split fried bake stuffed with crisp fried fish, shredded cabbage, pineapple and bright green chadon beni sauce","\u002Fimages\u002Frecipes\u002Ftrinidadian-bake-and-shark\u002Fhero.jpg",{"alt":634,"src":637},"\u002Fimages\u002Frecipes\u002Ftrinidadian-bake-and-shark\u002Fhero-16x9.jpg",{"alt":634,"src":639},"\u002Fimages\u002Frecipes\u002Ftrinidadian-bake-and-shark\u002Fhero-1x1.jpg",{"alt":634,"src":641},"\u002Fimages\u002Frecipes\u002Ftrinidadian-bake-and-shark\u002Fhero-4x3.jpg",[643,601,644,645,646,647],"bake and shark","maracas bay","fried fish sandwich","chadon beni","caribbean street food",{"slug":649,"title":650,"shortTitle":651,"nativeName":652,"countrySlug":577,"region":578,"baseServings":620,"prepMinutes":621,"cookMinutes":579,"restMinutes":653,"difficulty":654,"course":655,"diet":657,"mainIngredients":659,"images":661,"keywords":671,"publishedAt":607,"updatedAt":607,"authorSlug":608},"trinidadian-buss-up-shut","Buss Up Shut (Trinidadian Shredded Paratha Roti)","Buss Up Shut","Buss up shut \u002F paratha roti",60,"hard",[656],"bread",[658],"vegetarian",[630,660],"ghee",[662,665,667,669],{"alt":663,"src":664},"Mound of shredded buttery paratha roti beaten into soft ragged pieces beside a bowl of curry","\u002Fimages\u002Frecipes\u002Ftrinidadian-buss-up-shut\u002Fhero.jpg",{"alt":663,"src":666},"\u002Fimages\u002Frecipes\u002Ftrinidadian-buss-up-shut\u002Fhero-16x9.jpg",{"alt":663,"src":668},"\u002Fimages\u002Frecipes\u002Ftrinidadian-buss-up-shut\u002Fhero-1x1.jpg",{"alt":663,"src":670},"\u002Fimages\u002Frecipes\u002Ftrinidadian-buss-up-shut\u002Fhero-4x3.jpg",[672,673,674,675,676,677],"buss up shut","paratha roti","trinidad roti","tawa flatbread","ghee layers","caribbean indian bread",{"slug":679,"title":680,"shortTitle":681,"nativeName":682,"countrySlug":577,"region":683,"baseServings":620,"prepMinutes":477,"cookMinutes":684,"difficulty":685,"course":686,"diet":687,"mainIngredients":689,"images":694,"keywords":704,"publishedAt":607,"updatedAt":607,"authorSlug":608},"trinidadian-channa-and-aloo","Curry Channa and Aloo (Trinidadian Chickpea and Potato Curry)","Curry Channa and Aloo","Curry channa and aloo","Central Trinidad",50,"easy",[584],[658,688,586,587],"vegan",[690,691,692,693,458],"chickpeas","potato","curry-powder","cumin",[695,698,700,702],{"alt":696,"src":697},"A pot of Trinidadian curry channa and aloo — golden chickpeas and soft potato chunks in thick rust-coloured gravy with chopped chadon beni","\u002Fimages\u002Frecipes\u002Ftrinidadian-channa-and-aloo\u002Fhero.jpg",{"alt":696,"src":699},"\u002Fimages\u002Frecipes\u002Ftrinidadian-channa-and-aloo\u002Fhero-16x9.jpg",{"alt":696,"src":701},"\u002Fimages\u002Frecipes\u002Ftrinidadian-channa-and-aloo\u002Fhero-1x1.jpg",{"alt":696,"src":703},"\u002Fimages\u002Frecipes\u002Ftrinidadian-channa-and-aloo\u002Fhero-4x3.jpg",[705,706,707,708,646,709,710],"channa and aloo","trinidad curry","chickpea potato curry","geera","roti shop","vegan curry",{"slug":712,"title":713,"shortTitle":714,"nativeName":715,"countrySlug":577,"region":716,"baseServings":620,"prepMinutes":622,"cookMinutes":621,"restMinutes":477,"difficulty":582,"course":717,"diet":718,"mainIngredients":719,"images":721,"keywords":731,"publishedAt":607,"updatedAt":607,"authorSlug":608},"trinidadian-curry-crab-and-dumpling","Curry Crab and Dumpling (Tobago Coconut Crab Curry)","Curry Crab and Dumpling","Curry crab and dumpling","Tobago",[584],[627,586],[720,511,692,458],"crab",[722,725,727,729],{"alt":723,"src":724},"Bowl of Tobago curry crab, orange crab halves in thick yellow coconut curry with boiled flour dumplings","\u002Fimages\u002Frecipes\u002Ftrinidadian-curry-crab-and-dumpling\u002Fhero.jpg",{"alt":723,"src":726},"\u002Fimages\u002Frecipes\u002Ftrinidadian-curry-crab-and-dumpling\u002Fhero-16x9.jpg",{"alt":723,"src":728},"\u002Fimages\u002Frecipes\u002Ftrinidadian-curry-crab-and-dumpling\u002Fhero-1x1.jpg",{"alt":723,"src":730},"\u002Fimages\u002Frecipes\u002Ftrinidadian-curry-crab-and-dumpling\u002Fhero-4x3.jpg",[732,733,734,601,735,646,736],"curry crab","dumpling","tobago","coconut curry","caribbean seafood",{"slug":738,"title":739,"shortTitle":740,"nativeName":740,"countrySlug":577,"region":578,"baseServings":620,"prepMinutes":622,"cookMinutes":741,"restMinutes":623,"difficulty":582,"course":742,"diet":743,"mainIngredients":744,"images":747,"keywords":757,"publishedAt":607,"updatedAt":607,"authorSlug":608},"trinidadian-doubles","Doubles (Trinidadian Curried Chickpeas in Fried Flatbread)","Doubles",65,[625],[658,688,586],[690,630,745,692,746,458],"turmeric","tamarind",[748,751,753,755],{"alt":749,"src":750},"Two soft turmeric-yellow fried baras folded around curried chickpeas with tamarind sauce dripping onto waxed paper","\u002Fimages\u002Frecipes\u002Ftrinidadian-doubles\u002Fhero.jpg",{"alt":749,"src":752},"\u002Fimages\u002Frecipes\u002Ftrinidadian-doubles\u002Fhero-16x9.jpg",{"alt":749,"src":754},"\u002Fimages\u002Frecipes\u002Ftrinidadian-doubles\u002Fhero-1x1.jpg",{"alt":749,"src":756},"\u002Fimages\u002Frecipes\u002Ftrinidadian-doubles\u002Fhero-4x3.jpg",[758,601,759,760,761,647,688],"doubles","bara","channa","curried 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