An attorney, who is a licensed and active member of the District of Columbia Bar, Binta Robinson enjoys dining from various world cuisines. Some foods that incorporate flavors from the Caribbean are included in some of Binta Robinson’s cherished dishes.
One of the traditional dishes of the island nation of Trinidad and Tobago is pelau, a one-pot meal that combines rice, meat, and vegetables, such as pigeon peas. The recipe is thought to be related to polow in Persia and pilau in India, which became known as pilaf in England. One classic pelau recipe incorporates chicken, which is added to a pot after brown sugar has been caramelized with oil. Coconut milk is then added, along with carrots and seasonings such as garlic, onion, bay leaf, thyme, and scallions. Once this has simmered for 10 minutes, peas and squash are added, along with ketchup, hot pepper, and butter. Rice is then added, with the entire dish allowed to simmer and steam until the rice is ready and the flavors have combined. The result is a savory, hearty, and simple-to-prepare dish ideal for sharing with family members and friends. |
AuthorA former Primary Patent Examiner at the United States Patent and Trademark Office, Binta Robinson has examined more than 100 United States patent applications. Archives
October 2021
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