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   Tuesday, December 1, 2020 

St. Kitts and Nevis Flag Pelau (St. Kitts & Nevis)

Rating:   1 Reviews


Preparation Time: overnight (for marinating purposes)
Cooking Time: 20-25 minutes
Serves: 6-8 people
Country: Saint Kitts & Nevis


  • 1 lb (500g) rice
  • ˝ lb (250g) chicken, back ‘n’ neck
  • 2 oz (50g) carrots
  • ˝ lb (250g) pigeon peas
  • ˝ lb (250g) salted pig tail
  • 2 oz (50g) green pepper
  • 2 oz (50g) pumpkin (diced)
  • ˝ lb (250g) spinach (chopped finely)
  • 1 bunch herbs (chives)
  • 2 oz (50g) onion (sliced)
  • 8 cups (2 litre) water
  • 2 tbsp (30ml) margarine


  1. Soak pigtail overnight.
  2. clean and season chicken.
  3. Clean pigtail, cut up small and cook.
  4. Sauté spinach, carrots, pumpkin, onion, pepper, peas and chicken in margarine.
  5. Add cooked pigtail cover and simmer.
  6. Add washed rice and bunch of herbs, stir well.
  7. Add salt to taste, and cook until grains are soft.
  8. Remove herbs.
  9. Serve hot with lettuce and sliced tomatoes.

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There are 1 reviews.
DIDNT REVIEW, 6/26/2005
Reviewer: H WORLD from ATLANTA, GEORGIA (1319)

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