Pelau is one of those dishes that really exemplifies Trinidadian cuisine because it is an admixture of various cooking styles. Pelau (rice layered with meats and vegetables) is a variation of East Indian pilau, which originated in Persia where it is called polow. The Anglicized version of the dish is called pilaf. The process of browning meat in sugar for pelau is an African tradition and ketchup is a New World addition, although I suspect it has its basis in tomato chutneys available in British India and likely brought to Trinidad by the English.
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