Pilau (Seasoned Rice Dish)

I made Pilau for my family as our Easter meal. I'm sad to say that after almost 10 years of marriage, it's the first time I've made it. It's sad because it was so darn easy! I should have been making it every week for years.
When I lived in Mombasa, Pilau was one of my favorite dishes. There was(is) a restaurant just down from the Mombasa Post Office called Little Chefs. They had great Pilau and Kachumbari. I always assumed it was a difficult dish to make because on several occasions I saw it made at the school where I worked and it seemed to take all day. Now, I have no idea what was being done because I can have it on the table i less than 45 minutes. Most of that time is simmering, with no work on my part. This recipe can be adjusted for more or less meat, different vegetables, more rice...whatever you need. I haven't had coconut milk in my pantry in a while because of the high cost. I opted to use chicken broth instead of the coconut.

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Pilau


1 T oil
1 onion, diced
minced garlic
2t Pilau  Masala (or 1/2 t each of: black pepper, cumin, ground cloves, ground nutmeg, cinnamon)

1 lb meat: beef, lamb, chicken; in small pieces
2 c frozen vegetables (peas are a great option)
1 1/2 c Basmati rice
1 c coconut milk (or 1 1/2 c broth/water with bullion)
1 t salt
2 tomatoes, skinned and chopped (or a 14 oz can of crushed tomatoes)

- Heat the oil and then saute onion and garlic until clear. Add spices and saute for about 2-5 minutes; don't burn them.
-Stir in the meat and cook on medium until cooked to desired tenderness.
-Add vegetables (if they are hard, cook 2 minutes. If tender like peas, move to next step.)
-Add rice and liquid.
-Stir and bring to boil.
-Cover, reduce heat to simmer and cook 20 minutes.
-Serve with Kachumbari or cabbage slaw.

WARNING: This is such a delicious dish it may be addictive!!!

Maharagwe (Maragwe)

Recipe for Kenyan style beans with coconut milk. This makes a big pot of beans. If they are too much, just toss them in the freezer and they'll taste just a great when you pull them out after a month! The beans will taste even better after they sit in the spices for a few hours. Leftovers are usually better than the first time. Ideally, fix them in the morning or on the weekend to eat during the week!

2 lb. pinto beans (or another red/white bean)
3 cubes bullion
1 onion, diced
3 cloves garlic, diced
2 t. curry powder
1/4 t. black pepper
dash gr. red pepper
1/2 t. salt
1 can crushed tomatoes
1 can of coconut milk
cilantro, chopped

Soak beans overnight according to directions. (I soak mine in a 4.5qt slow cooker) Drain and rinse and return to pot with water to cover. Add bullion. (I often cook mine in the slow cooker on HIGH for about the same amount of time as on the stove.) Bring to a boil and put on rapid simmer for 2 to 3 hours.

Once beans are cooked, in a fry pan, add oil, onion and garlic and saute until soft. Add spices and salt and saute for a minute or two longer. Add tomatoes and let simmer for 5 minutes or until tomatoes no longer taste acidic. Turn off heat.

Turn beans on high and add coconut milk. Bring to boil and add tomato/spice mixture. Add cilantro. Let simmer on low for 15 minutes or longer. Serve with rice, ugali, cornbread or flatbread.

When serving leftovers, add fresh cilantro.

Kachumbari

A delicious side or salad to go with main entrees. Similar to homemade, fresh salsa.
1 med. onion, finely chopped or thinly sliced
1 green chili pepper, finely chopped
2 tomatoes, thinly sliced and chopped
1/2 bunch of cilantro
Juice from 1/2 lime (to taste)
salt
Combine all the ingredient in a sealed container and let sit overnight or longer. Stir every 6 hours or so. Add more lime and/or salt after 12 hours, if needed.

Kenyan Recipes

My loving Hubby promises he knows how to cook the food of his homeland, but he can't tell me how he just has to do it. Or so he says. I did do some cooking in my mother-in-law's kitchen, but not enough to learn all I wanted. I found some great recipes a few years ago on the website of a Kenyan caterer, but now I can't find the site to reference these. You'll just have to believe me that they're yummy!

Chapati

4 c. flour
1/2 tsp. salt
1 1/2 c. coconut milk
1/4 c vegetable oil

Sift flour. Combine milk and salt and add to flour. Knead. Divide into 8 balls. Roll out balls, brush oil onto circle and roll into 'sausage'. Coil into wheel and roll out. Put oil onto one side, fry, and repeat.

Bread machine variation: I put flour, salt, and cocunt milk, plus 2 T. oil into bread machine on dough cycle. I then divided into balls, rolled out and fried with melted butter flavor Crisco on each side. The machine saves a step and lots of time.