KENYA RECIPES (PILAU)

  Pilau is among the favorite dish in Kenya and is common especially at the Kenyan Coast, Mombasa. Kenyan  Pilau is a mixture of spices; garlic, ginger, cumin, cardamon, cloves, cinnamon, fried onions, broth and beef or goat meat.

Ingredients:

-         1kg  beef or goat meat

-         2 cup of Rice (Biryani or Basmati rice)

-         2 onions chopped

-         2 potatoes peeled and chopped in 4 pieces

-         ½ tsp of Tumeric

-         Oil to fry

-         2 tsp garlic paste (½ for rice and ½ for boiling the meat)

-         1 tsp Chopped Coriander

-         1 tsp grated onion (for boiling meat)

-         ½ tsp of Ginger

-         A bit of pepper

-         1 tbsp whole cumin seeds

-         ½ tsp Whole Pepper

-         2 Cinnamon sticks

-         2 cloves

-         2 cardamon

Method

-         Wash the meat, boil it with 4 cups of water for about 40-50minutes, 1 teaspoon of ginger, 1 teaspoon garlic paste, pepper and grated onion.  Add water to keep the meat totally immersed in water.

-         Once the meat is ready, drain it and set aside. Reserve the soup for cooking the rice. Depending on how many cups of rice you are cooking.

-         Wash rice thoroughly and soak for 20 minutes and with your sizable cooking pan, heat oil.

-          Add the whole spices; cumin, cardamon, cinnamon, pepper, cloves.

-          Let the spices splutter in the oil for 30 seconds and add your chopped onions. Fry them until they are translucent, stirring with a wooden stick. If you love darker pilau, fry the onions until they are dark and caramelised.

-          Add the turmeric powder, fry for a few minutes and add the garlic and ginger paste, add a bit of chopped coriander.

-         You will scent the sweet aroma, then add in the boiled meat and stir together for a few minutes.

-         Add the stock, a little salt, allow to simmer, and taste for the salt.

-         When the water starts boiling, drain your soaked rice and add it to the stock. Stir a little and sprinkle a bit of coriander on top.

-         Cover well and let the rice cook on low medium heat.

-         Check if there is little water left in the rice, reduce the heat to the lowest point. Cover the pan tightly and leave the rice to continue steaming for 10 minutes. Switch off.

Serve your Kenyan Pilau with Kachumbari or stew of your choice.

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