長榮大學綠色大武崙月刊第59期202208

PILAU RICE

Pilau ya Mpunga

Preparations 預備

Wash and cut the meat into medium-sized parts. Put some salt to taste, ginger and garlic paste into the cooking pot (no water), and set it on the stove. After the meat produces its juice, pour 2 cups of water, and let it cook for some time.

Ingredients 食材

1 kg of Rice

Chop 1 onion, peel the potatoes, and cut them into 2 or 4 pieces each. Heat an empty cooking pot and pour some cooking oil. When the oil is heated, put the chopped onion, add potatoes, and stir until both are golden brown, add cumin, cinnamon, cardamom, and black pepper; mix properly while adding the meat with its soup (the amount of soup depends on the number of cups used to measure the rice, usually appears to be equal proportions, especially when cooking in the rice cooker, for example, if 1kg = 2 cups of rice then the amount of soup/water should also be 2 cups). Wash, drain, and add the rice and some salt if needed, then pour the mixture and transfer it into the rice cooker.

5 tablespoons of Cooking

2 Onions (White or Purple but the Purple ones are more preferred)

兩顆洋蔥(白色或紫色都可以，但推薦使用紫色的洋蔥)

2 tablespoons of Ginger and Garlic paste

Preparation 做法

First, peel the bananas, and chop them to the size you want.

Wash them with clean water, and put them in a clean bowl or pot.

An Authentic East African Pilau Rice

Author 作者 : Zainabu Issa Ndwata Translate by 翻譯 : 劉蘇萱 Joselynn

Pilau is a unique and flavorful dish. It can be made with any type of meat, including lamb, mutton, and beef, as well as fish, shrimp, and vegetables. Pilau is often offered on special occasions, such as holidays, birthdays, and wedding lunches, especially for me, Sundays were not complete without having Pilau rice.

The broth, as well as the spices, give Pilau its flavor, however many people make it with stock or water. I prefer to prepare it using broth, which I make sure, it is thoroughly seasoned. Another option is to use whole spices; some people prefer lighter Pilau, while others prefer darker Pilau. It all depends on how concentrated your broth is and the spices you choose. In researching the origins of Pilau and how it came to East Africa, I assume it was brought by Indians owing to the enormous and significant Indian influence, particularly from Gujrat.

Pilau is cooked and consumed in numerous nations, and the dish's names vary in other languages, including polou, palov, polu, polaao, pulao/pulav, and so on. This dish, Pilau rice, and meat are also mentioned in the Mahabharata, an old Indian epic. The appropriate preparation of pilaf was originally described in the tenth century by a Persian scientist named Abu Ali Ibn Sina, who spent an entire portion of his book on medical science making various meals, including numerous forms of Pilaf.

It is usually served with chicken and African salsa, Kachumbari. This is an amazing combination dish that you must not miss out on when you travel to Africa.