Method     Printable Version

1. For the green seasoning: puree all the ingredients to a smooth paste in a food processor.

2. For the pelau: mix the chicken or beef pieces; season with salt and pepper. Stir in 4 tablespoons of the green seasoning.

3. Heat the oil in a large pan. Add the sugar and caramelise to a dark brown, without stirring. Tip in the meat and stir until coated with the caramelised sugar. Cook for about 10 minutes, until the meat glistens with the caramel glaze.

4. Add the rice, stir well and cook for another 3 minutes. Stir in the onion, pigeon peas with their liquid, carrots, garlic, Worcestershire sauce, soy sauce and ketchup. Stir and cook for another 2-3 minutes.

5. Pour over the coconut milk and about the same amount of water, or enough to cover the rice. Drop in the whole chilli and season with salt and pepper. Bring to the boil then lower the heat. Cover the pan and simmer until the rice is cooked and all liquid has evaporated (about 25-30 minutes). Top up the water during cooking if required. 

6. Serve hot with coleslaw, sliced tomatoes, a slice of avocado and lettuce leaves.