St. Kitts Pelau




Preparation Time: overnight (for marinating purposes)
Cooking Time: 20-25 minutes
Serves: 6-8 people

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


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


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