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Saint Kitts and Nevis
Cook-up
One-pot rice dish combining chicken, pig tail, saltfish, and vegetables with rice and pigeon peas; cooked with coconut milk and caramel (burnt sugar) for a distinctive deep gold colour; the dish that fed cane workers, fishermen, and big family Sundays alike; the cook-up of Saint Kitts and Nevis; a symbol of conviviality.
Grenada
Pelau
One-pot rice dish of Grenada; chicken coated in caramelized brown sugar, then simmered with pigeon peas, coconut milk, sweet peppers, carrots, and celery; the sugar gives a hint of sweetness and the coconut milk gives a distinctive flavor; the workhorse of Grenadian home cooking; served as a full plate lunch with pumpkin or callaloo on the side.
Saint Kitts and Nevis
Pelau
One-pot dish made with rice, meat (often chicken or pork), peas, and a variety of spices and seasonings; ingredients cooked together until the rice is tender; hearty and aromatic; also called cook-up; the pelau of Saint Kitts and Nevis; a versatile, hearty one-pot meal.
Saint Kitts and Nevis
Rice and Peas
Rice cooked with pigeon peas, coconut milk, and local seasonings; a standard side dish in Saint Kitts and Nevis; served with grilled fish, stewed meats, or lobster; a staple of island cuisine; the rice and peas of Saint Kitts and Nevis; a Caribbean comfort food; a versatile accompaniment.
Trinidad and Tobago
Rice browned in caramelised sugar with chicken or beef, pigeon peas, coconut milk and pumpkin, cooked down in one pot.
Barbados
Rice cooked in coconut milk with kidney beans or gungo peas, thyme, escallion and a whole scotch bonnet, served with every Sunday dinner.
Puerto Rico
Arroz con gandules
Medium-grain rice cooked in one pot with pigeon peas, sofrito, cured pork, olives and annatto until a toasted crust forms on the bottom.