Pilau kavu - Plain pilaf

 

Pilau literally means rice gruel.Pilau is also known as pilaf it is eaten widely in India and Arabia.Most of the Pilau recipes usually incorporate meat or fish with nuts and saffron.Pilau Kavu is also commonly known as the poor man’s Pilau.As long the Swahili wife has an onion, a tomato, spices and rice in her pantry her family doesn’t sleep hungry. And if she has a papaya or mango tree in her shamba (field) or backyard they will have that with Pilau.

Makes 6 -8 servings
Ingredients:
3 cups of basmati rice
2 medium size onions
5 Tbs. of vege oil
2 finely chopped tomatoes or 2 teaspoons of tomato paste
1 tsp. garlic paste
1 tsp. ginger paste
Salt
4 ½ cups of HOT water.
Optional:
½ bell pepper
½ cup raisins

Pilau spices in powder form
½ tsp. cinnamon
½ tsp. coriander
¼ tsp. cardamom
½ tsp. black pepper
1 tsp. turmeric
1 tsp. cumin

Directions
1.Wash and soak the rice. Keep it aside.
2.Put the oil in a large pot, add the onions fry till lightly brown. Then add the garlic ginger mixture, spices and green pepper. Once the onions take a deeper shade of brown add the tomatoes, stir frequently till the tomatoes tender. You may need to add few tablespoons of water to help the tomatoes to soften completely should look like paste.
3.Preheat the oven to 350F.
4.Add the hot water, salt and then rice to the pot. Bring to boil and then turn down heat to simmer, cover and leave for 15 minutes. Add raisins, cover the pot and put in oven for 10 minutes after the 5th minute gently stir the pilau and put it back in the oven.

Serve warm with spinach, fried fish or meat and Kachumbari(Salad).

Ndizi za nazi na nyama - Green bananas with coconut cream and meat.

This meal is also known as Matoke in Uganda.It is a common meal eaten in East africa but can have different variations. Coconut cream or ground peanuts can be used for the base.Can be cooked with meat or without but will be eaten with grilled or roasted meat. It is usually consumed at lunch and dinner. Another variation common in Moshi is Mtori it's consistency is more watery and smooth thus can be eaten as a porridge in the morning or for brunch. I cook mine with coconut cream,tomatoes and spiced meat. Because of the tomatoes it gives a deep yellow shade.
Today I have added hyperlink images to help visualise the process.


Recipe serves 8 people
Ingredients:

24 green bananas (the small version, if its longer 18)peeled and sliced
2 packets of coconut powder equivalent to 2 coconuts
3 tomatoes,
1 onion
1 bell pepper
2 carrots
2 teaspoons of tomato or red pepper paste
1 teaspoon of curry powder
4 cups of water

Meat mix:
1-1.5 pound meat cut into small peices
*12 cloves of garlic
*large peice of ginger grated
*1/2 batch of cilantro
*1-2 chilli's or jalapeno peppers
3 teaspoons of black pepper
2 tablespoons of vinegar
1/2 cup of water
1 teaspoon of salt

* I usually make a paste of these should make around 3 teaspoons.

Directions:
1.Put the sliced bananas in the heavy based pot.
Blend the coconut powder, tomato paste, carrots, tomatoes, onion, bell pepper with 1 and 1/2 cup of water. Once finely blended add to the bananas. To the Banana mixture add the spices, remaining water and cook covered on medium heat (4-5 heat) for approx *50 minutes. The bananas have a tendency of sticking to the base of the pot so stir frequently.

NB.* If you notice the banana mixture have already soften i.e become mushy, take it of the heat.

2.In a different sauce pan mix the meat with all the ingredients, cook on high setting 9-10 covered for 15 minutes then remove the cover. The meat is ready when it becomes slightly tender and all the water has evaporated. Takes approx 30-45 minutes.

3.Then add the spiced meat to the bananas,stir in the meat let simmer together for 10 minutes so that the 2 flavors can mix. You can taste and add salt, chili, vinegar to your liking.
4. The food is ready to serve. Food is enough to serve 6-8 people.