Leave it to Chef Tina - Swahili Pilau

Leave it to Chef Tina - Pilau
Pilau is a spicy-heavy and aromatic rice, with beef pieces cooked as a one-pot dish. It is believed to have originated from The Middle East and then was adopted by the Coastal Swahili tribes through historical trading interactions. It is an occasional dish served during events and gatherings.
Pilau Recipe and Spice Experimentation
Tina shared her recipe for Pilau with the other chefs, which was well-received. The Chef discussed the amounts and types of spices to use, with Tina suggesting that they make their own spice mix. The Chef also discussed the best methods for grinding the spices, with various tools being suggested.
Can be served with a vegetable salad; kachumbari
INGREDIENTS
1. 3 cups basmati rice/White rice.
2. ¼ Kg beef/ meat
3. Pilau Masala Spice -You can definitely make this at home which I recommend. You’d need the following spices. Then use about a teaspoon in the pilau. (grind then together)
o Cumin
o Cardamom
o Cloves
o Black peppercorn
o Cinnamon sticks
4. 1 Large red onion.
5. Cooking Oil/Vegetable oil
6. 4 Irish potatoes. These are OPTIONAL but authentic Swahili pilau requires to have potatoes. Keep them big and whole.
7. Garlic & Ginger
8. 2 tomatoes - finely diced
9. 2 Table spoon of Tomato Paste
10. Beef broth or Water. While boiling your meat save some broth and if it’s not enough add some water. Use this broth and water to cook the rice.
discussed the cultural significance of food and the work of Chef Tina's charity organization, Kivulini Jamii Initiative .
Kivulini Jamii Initiative was started in 2022, with an aim of improving livelihood and eliminating poverty among, children, girls and women in Kisumu County Kenya.
At Kivulini Jamii we have One meal a Day Program which aims at fighting hunger while improving nutrition of school going children in informal settlements of Obunga and Bandani areas in Kisumu County Kenya. One meal a day seeks to drive drive education, improve nutrition and eliminate poverty.
We serve one cup of Nutritious Porridge to 50 children 3 days in a week.