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Teaching A Foreigner How To Make Pelau.
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- čas přidán 4. 06. 2023
- Moïse is visiting Trinidad & Tobago for the first time. It was only right that we introduced him to the National Dish of T&T by not only eating it but teaching him, step by step, how to cook a chicken pelau from scratch.
Moïse is part Ivorian, part Malian and part Dutch. He is originally from the Ivory Coast, currently living in The Netherlands.
#pelau #trinidad #trinidadandtobago #food #travel
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Actually, all of the Caribbean and southern dishes came out of Africa, just name and cook little different , nice😋
Dish👍🇯🇲 🇨🇷
We welcome the brother to our beautiful Island and for him to enjoy our cuisine
Very nice explanation for this dish. So nicely presented. 2 pleasant gentlemen having a great time learning from each other. I love the added touch of the bitters and pumpkin and ruku in the pelau. I’m trini living abroad and I go to ends to find all my ingredients to make my Trini dishes. Only yesterday, I made fish broth and pelau invited my Guyanese friend for dinner. I had calaloo in the fridge and offered her some. She never had it before and fell in love with calaloo.
Keep up the good work Sir.
I look forward to watching you make more dishes Sir. I like how you say looking good and the guy said smells good too.
Excellent pot. I felt the goodness and warmth and generosity in your hearts.
Thank you so much for the kind comment. Really glad you enjoyed the video.
Badawi my guy! Thank u so much for the great experience! I will deffo try more of your recipes! Stay blessed bro 🎉❤
It was my pleasure! And thanks! You have to share some recipes from Mali and Ivory Coast with me as well. Want to broaden my culinary horizons! Blessings 👊🏿
Welcome to Trini cooking ah feeling hungry Trini to the bone❤
For me, I love pelau when it is piping hot. And not too dark.
What a fun cook! Blessings!
Hi Badawi, great pelau ,this was a perfect time to initiate some kutchela to Moise palate😊
And some cucumber chow😊
Hey Lylin, yuh call the righteous thing there! Wish I had some on hand that would've been PERFECT!
Great pelau just the colour I like. A little cucumber or salad and some amchar and you good to go❤❤❤
Mmhmm! That's it right there!
I missed this dish. Now that I am retired from my work before at the Ambassador's residence...I watched and learned a little bit how to cook this Pelau...I like it much, so with other Trini dishes. I worked at the residence of the Trinidad & Tobago Ambassador in Geneva, Switzerland for 30 years. Our Pelau that we cooked, the color is darker than that, more brown actually, but I am sure it taste the same as yours.
Wow! Was it a challenge to get the ingredients in Switzerland?
@@eatahfood Not really. We found a canned Pigeon/Gunggo Peas, available also as dried beans. I think that's the only basic ingredients that is hard to get here. So, the next time I went to the Asiatic Store, I got a lots or a dozen cans for our stock. What is hard or you cannot find here are..my favorites, that Split Channa Snacks & the Preserved Red Sour Cherries...I so love also the Buss Up Shut Roti...can't find it here. Missing Trini foods.
I can’t wait to make this. Thanks 🙏🏽 for sharing 😊
Greetings life health happiness peace love and light my blessed chosen brethren Chef B it’s a Blessing to see your face on camera because all your supporters were curious about your identity I am one of your supporters whom always watch your cooking shows and you are Blessed with the gift to cook and is very clean with your skills I appreciate you and may God continue to bless you with your natural gift with wisdom knowledge protection understanding and guidance with sharing your blessing with others I have not been back to Trinidad since I left 52 years ago but I will be back soon Gods willing time is the keeper it will be an honor to have you as my personal chef when I get there anyway stay Blessed my brethren ✌️❤️ & LIGHT🇹🇹🇹🇹🇹🇹🇹🇹🇹🇹🇹🇹🇹🇹.
Thank you for the kind words. 52 years is a really long time to be away, hope you make it back soon! Peace & love to you as well!
Greetings my Blessed brethren thank you for the heart response to my comment it’s all about the clean hands and pure heart to be a real chosen of the creator of heaven earth and his universe I also saw the video which you made of the vegetarian version I am a vegetarian and I prefer that one anyway AS ALWAYS ✌️❤️ & LIGHT🇹🇹🇹🇹🇹🇹
Oh wow
A very good chef. Thanks!
It's really nice putting a face to the voice ... Love your vids
I got all ingredients. I will be making it Friday and serving it Saturday. Thank you.
He did an excellent job.
It looks delicious 😋
Looks great!
This recipe is awesome im sure my foreign inlaws would love this.
I making this now with some cucumber and coleslaw on the side .
Look Badawai my fave eaf chef...great video❤🎉🎉
Beautiful job🎉👏👌
Great job Moise!
Well done Gents!!
Thank you I have never made this before ❤❤❤
Oh good now that is ah rel Trinidad style peleau
Good job and good to see your face.
I'm going to make Callaloo in 2 days But I saw this and according to the transcript I learned how to make Pillow. I think I'm going w that name for the family. (I l tease a name for fam.) I'm supposed to be making dinner. Now I'm super hungry. Thank you, I was looking for a chicken dish. Idk if I missed this dish in T&T or just don't remember. Best dishes in my travels.
Looks delicious
Man I’m watching make callaloo with the white boy. Crazy hat is to subscribe
Good teacher Baidawi
I am old school Trini…Been cooking Palau for over 50 years….WE DO NOT PUT BITTERS IN OUR PELAU 🤔🤭
who is we?
Don’t ask Caribbean people about measurements for food lolol 😂😂😂 it’s all about feeling…I love my people
Cooking with love
😂😅😂
"Add an oonks"
Thank u, thank u I have been trying to get my grandpa shrimp purloo right. It requires browning the sugar n couldn't get it right. Wasn't using enough oil. My sugar would turn to caramel. He told me to use Carolina Gold rice and this was a West Africa dish and not to be afraid to burn the rice sightly for favor😊 the closest recipe to it is Jambalaya but it's not the same as purl00 or puleau. Also, he use a special cut of smoked pork fat bacon? Very smokey and full of favor. He would fry it until crisp and then add the veggie trinity? Maybe u know what it was? Let me know and I lov❤❤ ur passion for cooking and how u passed that dish on to that young man with a warm hand. Beautiful he will never forget it and bragg n boast about the experience for years to come. Lov my days in the kitchen with my grandpa n grandma. I make grandma fruit cake and grandpa west indies black rum cake now for holidays and special occasion. I forgot ma lemon pie (so sour could'n eat much) and grandpa breadpuddn (rum, brandy and ? I forgot I think it was southern comfort that corn liquor? Hate that I forgot them recipes😢. Thanks Mon! Glad I found ur listing. Hugz Pops❤❤
Heard the name Shrimp purloo before but never actually looked up the recipe. Sounds really delicious and full of rich history. Will definitely do some more reading up on it or if you have a recipe you can share, feel free to send. Would definitely love to try it!
It's the pelau. Add shrimp and sausage n rind bacon. Cross between the jambalaya . But u burn the sugar and add curry and coconut cream.
@@darrylsmith-oy7vp mmhmm! niceness!
The uhmmm man boi..nice to see u finally
We dont leave it to cool down thats a lie.
As food everybody in "d" pot. The only thing we leave to cool down in trinidad is macaroni pie.
True true..we love to blow on every spoonful.😅
Only because de pie go mash up if we cut it hot, otherwise😅
Yum
This was real good, I enjoyed looking at this episode. How do you spell his name?
Thank you. It's Moïse 🙂
Where is the avocado and potato salad?
Fo' real tho! 👍🏾💯🇹🇹
nice food
Hi where is the golden ray butter😊😊😊
"Yuh could use d spoon" 🤣🤣. This was dope
Weeyy boi eventually i saw this man face, this cook 😂
Love this, where can one get the pot?
You can get them at stores that sell kitchenware here in Trinidad and Tobago. You can also find it on Amazon
amzn.to/3oJJ86d
I like to eat my pelau with either berti's or mautok's peppa sauce
Mr where is your pepper sauce’s
You need a couple slices of zaboca to with that pelau
I love mine with a whole heap of chicken in it, including thigh, leg, and breast meats. De whole chicken.😂
This is the way! :)
Badwai, that Palau really looked good, I ain't go lie. Question: Is there a difference between Palau & a Cook Up? I was having this discussion with a friend last week and we could not decide.
Hi Halceon! I think the difference between pelau and cookup is the browning of the sugar... at least that's how I know it. A cookup is when you just saute the meat and/or veggies with the rice,
@eatahfood Ohhh! Thank you Badwai for clearing that up for us, makes sense. I will let my friend know.
Pelau is Pelau Cook up is a whole different program, it's Cook mor mushy nd sticky nd no meat
Meat in Cook up / meat goes on the Side not Cook into the rice
@@eatahfood I agree. That is exactly what I know cookup as. My mom makes it with black eye
I'm ready to eat
#ilovetrinidad
Where you get roucco from to buy?
Outside Trinidad and Tobago it's "Annatto" available in Latin or Caribbean even Asian and African markets or stores, or Amazon
shadon beni is just celantro except Shadon beni is a bit stronger. Culantro to in in the Celantro family
You must fry down the meat to get rid of that fresh water... and some coleslaw is perfect with it.
This is not in the same class at Jollof. I personally won’t cook it but can try it if I was at an event and it is on the menu
It is better than Joloff, more complex.
Chicken breast gets over cooked quickly. How do you keep it tender after all other ingredients are cooking.
All the other ingredients along with the rice and liquid actually help in the braising process and allows the chicken to be cooked perfectly.
Missing ingredient is Golden Ray Margarine 😮
Where de golden ray is meh bredda ? .. I was tryin to put my finger on it but you remind me of Jaiga
roucou is the natural golden ray! lol @ jaiga
What happens to the golden ray? 😂
That's why we use roucou! Nature's golden ray 😁
I tried it but I need more practice.
You will improve with each try 😊
@@eatahfood thank you. The flavor was good but it was mushy
Mr B..but you could really carry on a cooking class..great tutorial and student. Instead of breast you should have used thighs..better flavour and meat texture👌👌👌
Hi Karmini, yeah some thighs would be nice in there for real. More flavor. I would go for boneless thighs as I prefer my pelau experience to be boneless 😅
@@eatahfood I prefer my bones..like feet and wings👌👌..old lady thing😁😁
Yah yah, but I buy whole chix and it's just me now. So I like different things to do w breast meat.
Let it stale
No talking ove the pot man
Badawi, your pelau lolks great but I.have something against yuh. I find when you cooking for foreigners you don't give them the full trini experience with the way we eat our foods. In most cases, pelau is not eaten alone man. I remember you also gave one callaloo with jyst dasheen as a Sunday lunch. Might be ok but it ain't the true Trini Sunday Lunch experience. At least a little stew chicken on the side if nothing else. Thanks for representing though. Not hating ok. Just sayin. Great cook and much love to you
Thanks Patrina! We actually had the pelau with salad but off camera. Just wanted to focus on the main dish for the video.
I love wet pelau
Never saw so much stirring for one pot...😂
The amount of Time the man turns that Pot... It Probably turn into fish broth 😕
Trini peeps got jokes yes! 😅😂😅
I don't think that diabetics can eat this pelau. TOO MUCH SUGAR FOR ME!😢
Y ppl do so much talking wen they showing a procedure is beyond me not all ppl has the time to look and listen to the talking 😒
Because our food is more than just the cooking, it's about explaining the origins of the dish, it's about giving context and finding common ground with other cultures so they can appreciate the dish. And above all else, you can simply fast forward past the talking.
If it’s one thing people will always have is “the audacity” 😒🤨
It’s fellowship!🥰🥰🥰
Friend, maybe you have a slwer play setting? Seems all PC or phones do. I am a good cook and I've cooked to videos b4. The dry knuckle pause comes in handy. I would of liked ingredient list. At top could say 'approximate' measures, lol.
This video is taking too long. The explanations are too lenghthy. I was going to foward this to my non trinidadian friends, but i decided not to. You guys have to make videos that can be shared beyond our culture to be successful. Work on structuring the videos better and do not make it unnecessarily long.
This isn't a tutorial/recipe video. We have other videos on the channel that demonstrate step by step how to make pelau. This video was about Moise's experience and the interaction.
Don't talk over the food move your head away