It takes hours of fastidious finger work. The Annual Pilau started in 1955 when a few families hatched the idea at their church.
Don Vickers, an original pilau paddler, said, "They cooked up one pot the first time they had it, and it has just grown over the years to a heap of pots."
They stir enough chicken and rice into the broth to feed more than 5,000 people.
So when you scoop up a hot forkful of chicken pilau, keep in mind you are consuming a mouthful of tradition. Hand picked and stirred with love.
The money goes to keep up the local cemetery and to donate plots to families who need them.
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