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Oh, so tasty!
Story by Julie George, sharing her love for Plo


This one pot wonder could bring about memories from just about every phase of my life here on St Helena.

Some memories you thought you’d forget but comes back on a day when I’ve rushed to cook a pot, (as you do because it’s such a go to dish for a quick and easy meal) but on the occasions when I just didn’t get it right because I added just a bit too much cayenne, or got a little carried away with the sprinkling of some sugar, these days remind of my dad cooking plo for us as kids on the few Saturday’s when my mum worked at Salts shop. It was guaranteed on these Saturday’s he’d cook us up a pot of pilau but it would never come up to mums, it would either be too spicy or a little too salty but nonetheless it was pilau and we always enjoyed it after teasing him as well.

Then on the rare occasion that I now make it to Ruperts for a leisurely ride or even to Sandy Bay, the smell of smoke from the makeshift fire grates and Rajah curry powder next to the salty air of the South Atlantic this brings back memories of our teenage years when the way to get out of the house on school holidays would be getting together at Ruperts and lighting up a fire and cooking a good old pot of pilau, like Robin said everyone had an ingredient to bring, of which many a time someone would forget something but we improvised. Writing this make me feel nostalgic for those days of my youth once again especially with some of those friends being far away but it brings a smile to think that whenever they do come back there will always be an occasion to relive those moments with a good old pot of pilau.

4 Stories about Plo available


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How to make Plo

St Helena Plo

Plo is the most unique and delicious St Helena food. A mix of curry and spanish paella in a single pot. Learn how to make it with this easy to follow recipe.
Course Main Course
Cuisine Saint Helena, Saint Helena Island, St Helena, St Helena Island
Author The Saint Cooks
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 people


  • 450 g Beef (or Chicken/Piece Bacon/Fish (Saints use Tuna, but any meaty Fish works)
  • 225 g Rice
  • 4 Potatoes (Chopped)
  • 1 Onion (Chopped)
  • ½ Cabbage (Chopped) Optional
  • 2 Carrots (Chopped) Optional
  • 2 Pumpkin (Small slices chopped) Optional
  • 1 Tomato (Chopped) Optional
  • 1 tbsp Medium Curry Powder (Heaped)
  • 3 tbsp Cooking Oil
  • 1 tsp Sugar
  • Pinch of Salt
  • Tomato Sauce (or Tomato Ketchup)
  • Worcestershire Sauce


  • Heat oil and fry Onion until starting to brown.
  • Add curry powder, sugar and a dash of tomato sauce.  Cook for about a minute.
  • Add your choice of Meat.  Add enough water to cover the Meat.  Simmer until Meat is half cooked and brown on all sides. If making a Fish Plo, it is added later – see step 8.  If making a vegetable Plo, just ignore this step.
  • Add chopped vegetables.  Add sufficient water to cover all ingredients.  Cook for about 10 minutes.
  • Add the rice and season to taste with salt and a dash of Worcestershire sauce to taste.
  • Cover and bring to the boil and simmer gently until the water has evaporated and the meat and vegetable are all cooked.  Be sure to stir regularly to avoid sticking to bottom of the pot.  Add more water if necessary.
  • If make a Fish Plo, once Rice is about 5 mins from being cooked, stir in the chunks of Fish.
  • Plo is done once the Rice is completely cooked.  Enjoy while hot.  Or its just as tasty the next day as well.  Robin likes some mayo with his and Emma-Jane like her’s with Salad Cream.


You can also make a White Plo. Follow the same step for a Meat/Fish/Vegetable Plo, but just make it without the curry power – just as tasty!


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Image:   James Bay, St Helena Island

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