Plo
Saint Helena's traditional spiced rice dish slow-cooked with chicken and vegetables.
About This Recipe
Plo is Saint Helena's most distinctive dish, a spiced one-pot rice similar to pilaf, shaped by the island's multicultural heritage of African, Asian and European influences. Chicken, carrots and peas are cooked together with fragrant spices in a single pot for a satisfying family meal.
Ingredients
Serves 6
- 800 gchicken pieces
- 400 glong-grain rice(rinsed)
- 2carrots(diced)
- 100 gfrozen peas
- 1 tspmixed spice
- 1 mediumonion(chopped)
Instructions
- 1
Brown chicken
Brown chicken pieces in oil in a large pot. Remove and set aside.
- 2
Sauté vegetables
In the same pot, fry onion and carrots 5 minutes. Add mixed spice and stir.
- 3
Add chicken back
Return chicken to pot, add 900 ml water, season generously with salt.
- 4
Cook rice
Bring to a boil, add rinsed rice, stir once, cover tightly and cook on low 20 minutes.
- 5
Finish and serve
Stir in peas, replace lid for 5 minutes. Fluff and serve.
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Pro Tips
- →
Resist lifting the lid while rice cooks.
- →
Use chicken broth instead of water for more flavour.
- →
Taste and adjust salt at the very end — flavors concentrate as liquids reduce, and a final pinch of flaky salt sharpens the whole dish.
- →
Mise en place pays for itself: chop, measure and pre-mix everything before the heat goes on, especially for any step that moves fast.
Variations
- •
Plo with lamb
- •
Add raisins for sweet contrast
- •
Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.
- •
Spicier: add a finely chopped fresh chile or a teaspoon of crushed Aleppo/Urfa pepper to the aromatics for warm, layered heat instead of a single sharp hit.
Storage
Refrigerate up to 3 days; reheat with a splash of water.
History & Origin
Plo is believed to have origins in the diverse colonial workforce that settled Saint Helena, blending South Asian pilaf traditions with African and European ingredients.
Frequently Asked Questions
Is mixed spice the same as allspice?
No — British mixed spice is a blend of cinnamon, nutmeg and cloves. Allspice can be used as a substitute.
Can I make this ahead of time?
Yes — most of the components can be prepared up to a day in advance and refrigerated separately. Reheat gently and assemble just before serving so textures stay distinct.
What can I substitute if I don't have all the ingredients?
Stay close to the role each ingredient plays: swap aromatics for similar ones (shallot for onion, lime for lemon), and keep the fat-acid-salt balance intact. Spice blends can usually be approximated with what's in the cupboard.
How do I know it's authentic?
Authenticity sits on a spectrum — what matters more is honoring the technique and balance of flavors. If the dish tastes harmonious and respects how cooks in its home region would build it, you're on solid ground.
Nutrition Facts
Per serving · 6 servings total
Time Summary
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