Concise African Cooking Notes - Recipe 3: Green Pilau and Kachumbali

Ingredients

• Spinach and Mchicha
• 500g beef
• 1 kg rice
• 250mg peas
• 4 onions
• 2 garlic bunch
• 200 mg spices (black pepper, cinnamon, cardamom, bay leaves, cloves etc)
• 50mg curry powder
• Tomatoes
• Salt to taste
• Cooking oil

Preparation

1. Wash the rice
2. Wash and blend vegetables
3. Cut meat into small cubes then boil until tender
4. Wash tomatoes and then chop them into very thin cubes
5. Peel the onions and chop
6. Grind spices together
7. Grind garlic
8. Boil peas

Cooking

1. Prepare a medium large saucepan and warm oil and start frying onions and add after a few minutes gap, garlic, spices, tomatoes boiled beef and salt. Then still for five minutes
2. Then add the vegetables, continue mixing for5 minutes
3. Add rice and continue mixing 5 minutes
4. Then add peas and beef stock. Cover with ling and reduce heat and leave to cook in low heat for 10 - 15 minutes
5. Then put into oven 80C for5 minutes
6. Green Pilau is ready to serve

Kachumbali (Salad)

Ingredients

• 4 round ripe Tomatoes
• 2 onions
• 1 lemon squeeze
• 1 Pepper (Pilipili mbuzi)
• Salt to taste

Preparations

1. Wash tomatoes in the salted water then slice them into very thin slices
2. Peel the onions and slice into thin slices
3. Wash onions into salted water
4. Wash and chop pilipili mbuzi
5. Squeeze the lemon
6. Use a wide salad bowl and folk to mix together all ingredients above adding salt while mixing until everything is mixed
7. Chill and then serve or serve immediately

Serving

1. Always serve Green Pilau with Kachumbali in order to have best tasting pilau