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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.
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.
Saint Vincent and the Grenadines
Pelau
One-pot mixed rice dish; besides rice it contains pigeon peas, vegetables, meat, and brown sugar; the meat, usually chicken, is browned using deeply caramelized brown sugar; stewed with coconut milk and other herbs and spices; the pelau of Saint Vincent; a hearty, sweet and savoury one-pot meal; a Caribbean classic.
Saint Vincent and the Grenadines
Rice and Peas
Rice cooked with pigeon peas, coconut milk, and local seasonings; cooked in coconut milk and appears at nearly every meal; a standard side dish in Saint Vincent; served with grilled fish, stewed meats, or lobster; the rice and peas of Saint Vincent; a Caribbean comfort food; a versatile accompaniment.