Pilau is a signature celebration dish in our East Africa. It can be made with chicken, beef or lamb, but the most loved is made with goat. I’ve tried making it in the past and failed miserably, with a charcoal base in every pot and hardly any flavour. This time I got an expert to teach me. So, now you can make the best pilau at home too. Read on to learn how…
These were not easy to select, I was very picky about what I posted this year. I’ve been deliberate on making sure each post was worth your time and tastebuds! If you’ve been looking through the site and wondering what to make first, this post is for you, definitely start here.
fruits & nuts, we all like them in chocolate, but have you tried them in rice? It may just be better…
This is an easy one to make. Like many rice mix dishes, it’s a great way to refresh leftover plain rice. So you can plan ahead and make lots of rice today, and do fried rice the next day, cutting prep time for a meal. A big part of making quick meals can be planning ahead with the meal you’re making today. Just make a little extra to use a different way tomorrow.
So earlier this year hubby treated us to some take out for dinner. One of the sides he brought was coconut rice. I have never tasted coconut rice that good before. It was sweet, packed with a burst of savoury flavour and creamy all at the same time. It was so good I’ve actually thought about it regularly since I had it, specifically how to recreate it in my own kitchen. So here it is, have a look…
I like rice. It has a nice flavour of it’s own — mild and delicate. The sticky kind is my favourite. I’ve been asked how to make rice “perfectly” in the past, and when they say perfectly they mean the way it’s made in hotels and restaurants so that it comes out “one-one” they always say. In other words, so that the grains are still separate but perfectly cooked. And the answer is, I have no clue. I’ve never bothered to know. I like mine sticky! But maybe I’ll make that an upcoming adventure. In the mean time, try this recipe, it will work just as well with “non-sticky” rice!
I do a fair amount of cooking. Mostly, I’m learning, experimenting, trying new things and some old things. One meal I haven’t learned how to make yet is pilau. This is my first attempt.
Served this with a squeeze of lemon, supper delicious! Try it out…
Looking for something that packs a punch flavour goodness to put in your chicken, or anything else for that matter? Try tamarind!
Risotto is usually rice cooked in a stock with several ingredients. Every time I do something like that I tend to burn though, so i think this is a great workaround…
I couldn’t come up with what to call this so I just listed everything in the heading (^_^)
I didn’t grow up eating ndengu (green grams), at least not that I remember. My mother didn’t cook them. I think mostly because she didn’t grow up eating them herself.
I also like to cook the things I remember eating in my mother’s house. Potatoes, nduma, sweet potatoes, matoke, rice, beans, plantain, chicken, beef, goat and the usual vegetables like spinach, mchicha, pumpkin leaves, green-beans, cabbage, etc. Oh! and ugali, how could I forget ugali! The list goes on and on!
All it takes is a little imagination and your plain old rice can be something special! Try this out…
I have several recipes for beans because I cook them often, it’s boring if they taste the same every time. I leaned this method from my mother…