Bajan Pelau

Bajan Pelau

 1/2 - 1 package firm tofu, squeezed and pressed

2 Tbsp. Bajan wet  seasoning

1 Tbsp olive oil

1 onion, chopped

1 carrot, diced

3 cloves garlic, minced

2 green onions, finely chopped

1 medium green pepper, diced

1 cup canned or fresh pigeon peas

1/2 Tbsp. burnt sugar ( browning)

1 1/2 tsp. tomato paste

1 tsp. chopped Habanero

3 cups water

2 Tbsp. Braggs liquid amino's, or soy sauce

1/2 tsp Angostura Bitters

1 tsp curry powder

1 1/2 cups brown rice-I prefer short grain

1/2 tsp dried thyme

1 tsp. salt or more to taste

Coat tofu in 1 Tbsp Bajan wet seasoning and set aside.

Heat olive oil over medium heat and add onion, carrot, garlic, pigeon peas, and green peppers and cook for about about 7 minutes. Stir in burnt sugar, tomato paste, and habaneros and 1 1/2 cups of the water. Add Braggs,bitters, and curry powder. Then add rice and thyme. Turn the heat down to med-low, cover and cook for 10 minutes or so, until very thick. Add the remaining water and cover and cook about 45 minutes ( 25 if your using white rice), until water has absorbed and rice is tender. Let sit for 10 minutes . Serve it with baked plantains.

Wet Seasoning

25-30 Green onions

1 medium onion chopped

1 large habanero pepper

Juice of 2 limes

1/2 tsp dried thyme- fresh if you have it

1/2 tsp. dried marjoram-fresh if you have it

1 handful of fresh parsley

1 1/2 tsp. salt

1 Tbsp. black pepper

1 tsp. Curry powder

1 tsp ground cloves

1/2 cup white vinegar

Put green onions, garlic, and hot pepper in a food processor and pulse till finely chopped.

Add the lime juice, thyme, marjoram, and parsley and pulse a few more times. Add salt, pepper, curry, cloves and vinegar and process until smooth, but not pureed. Put in a glass mason jar and seal and refrigerate.

Recipe adapted from Caribbean Vegan