Perloo (pronounced PUR-low) is a Low Country dish thought to have come to the South by way of African slaves, who were introduced to the dish in Africa by Arab traders. 

3 slices bacon, chopped
1 medium onion, chopped
1 medium-size green pepper, chopped
1 cup thinly sliced okra
1 clove garlic, minced
1 cup cooked ham (about 3 ounces) julienned
3 cups cooked rice
1 medium tomato, seeded and chopped
1 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon dried basil
1/8 teaspoon red pepper flakes

Cook bacon over medium heat in large skillet until brown; drain fat. Stir in onion, pepper, okra and garlic; saute 2 to 3 minutes or until onion is tender. Add ham; continue cooking 3 minutes. Add rice, tomato, thyme, salt, bail and pepper flakes. Heat thoroughly; serve as a side dish or a main dish.

Makes 4 servings.

2 Comments so far »

  1. J Jackson said

    September 22 2009 @ 10:11 am

    I haven’t had a purloo since leaving SC many, many years ago. I’d practically forgotten about it. I’m looking forward to introducing my family to an old school favorite.

  2. Rosemary Richards said

    March 23 2016 @ 7:14 pm

    How could it have Bacon in it if it was introduced by Arab traders??

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