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.

1 Comment 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.

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