Good Morning Millenial Readers, 

Africa has one of the most amazing cuisines in the world and I find it a big shame that we don’t share them as much.  Our unique recipes originate from the little details be it adding different herbs and spices to our meals or simply the smothering love that form the heart of our cooking. All these never disappoint. Care to know more?

On the 10th of October, Kenya celebrated Utamaduni Day (Culture Day) and in the same spirit, today’s recipe is a traditional, flavoursome and fragrant Kenyan delicacy which is most popular in the coastal parts of Kenya but still a favourite to many.

By now you already know I am talking about the scrumptious pilau. When I was young, every person used to mention pilau if the question of my favourite food came up, that showed me how it was and still is a treasured delicacy in Kenya. 

It is mostly considered to be a festive dish that never runs out of style. In every celebratory events, pilau almost never misses on the menu. Now that we are almost approaching December, also known as the festive season, I believe this is a must-have recipe in your kitchen. 

Let’s prepare some amazing pilau together.

550 CALORIES

Ingredients

PILAU MASALA – PILAU SPICES

  1. 1 Tsp Cloves
  2. 2 tbsp. Cumin seeds
  3. 1 Stick cinnamon
  4. 1/2 Tbsp. black peppercorn seeds
  5. 12 pods of Cardamom

RICE PILAU

  1. 2 cups rice of your choice
  2. 5 potatoes medium – peeled and cut into quarters
  3. ¼ cup vegetable oil
  4. 2 Red onions medium – thinly sliced
  5. 4 cloves garlic minced
  6. 2 tablespoons ginger minced
  7. 1 pepper finely chopped
  8. 1 tablespoon pilau masala
  9. 2 beef stock cubes
  10.   ¼ cup fresh cilantro roughly chopped
  11. Roma tomatoes diced
  12. 4 cups water
  13.  2 Bay leaves
  14. Salt to taste

Preparation

MAKE THE PILAU MASALA:

  • Place the cumin, coriander, black peppers, cinnamon, cardamom and cloves in a dry pan.
  • Roast over low heat until warmed through and fragrant and blend until smooth.

MAKE THE RICE PILAU

  • Heat a stockpot on medium-high heat. Add oil and heat until hot but not smoking.
  • Add the sliced onions and fry for 10-15 minutes or till the onions starts to turn golden brown.
  • Add the garlic, ginger, and pepper, Cook for 1-2 minutes, until fragrant.
  • Add the cubed beef, pilau masala, beef stock cubes, bay leaves, cilantro, and salt to taste. Cook until the meat browns and caramelizes stirring occasionally about 8 to 10 minutes.
  • Add the diced tomatoes and cook for 4-5 minutes, until the tomatoes have released their liquid.
  • Stir in the potatoes and the water. Bring to a boil and cook for 10 minutes.
  • Stir in the rice, and cover tightly with foil paper (to keep the steam in) if necessary. Reduce the heat to low and cook for 20 minutes until the rice is cooked and the liquid is absorbed.
  • Once the rice is dry, remove the foil paper and fluff with a fork to ensure the seasonings are well distributed all around the rice.

Serve hot with fresh Kachumbari. Enjoy!

That’s it for today dear readers. Do not forget to leave a comment down below once you have given it a try. Feel free to also include some of your best African dishes and what you would like to try out. Have an amazing weekend ahead.

Victoria❤❤❤