The conversation geared towards her favourite dish , which she revealed as Pilau or Pilaf rice, as I sipped on my hot cup of tea. A colleague at work (from Uganda), engaged me in a conversation of the varied African dishes and influences. The very next day, she brought me a special bark that was used in making the Ugandan Pilau rice. Sadly she couldn’t tell me the English name. The bark had a sweet and Cinnamon scented smell, which I aptly named ‘The African Cinnamon’.
This conversation had me intrigued as I started to investigate the dish further. The origin of Pilau or Pilaf is controversial since both the Middle East and India lay claim to its creation.
Pilau or Pilaf is basically rice cooked in a spiced broth.
Pilau or Pilaf rice was introduced to the Eastern part of Africa by the Indians and it’s enjoyed in most households.
Most West African soup recipes include the steaming of Meat or Fish which generates a stock that can be used for this recipe .
After my research, I decided to create my own version of the dish, subject to the ingredients I had available.
As I carefully chose my alternative ingredients, based on the similarities in flavours, I knew I had to name this particular Pilaf or Pilau the ‘West African Pilau rice.
Most of the spices used for this recipe are readily available in most West African countries, African shops and online.
INGREDIENTS
400g of long grain or Basmati rice
1kg of diced Lamb, Mutton, Goat Meat or Chicken
1 large Onion
30g of Tomato paste
4 tablespoonful of dark soy sauce or Tamarind paste
250ml of Water
Salt to taste
GINGER BLEND
30g of peeled Ginger
1 large Onion
1 levelled tablespoon of Aniseed
1 Habanero chilli
SPICE BLEND
10 Grains of Selim pods (Hwentia)
Half a teaspoon of grated Nutmeg
3 pods of African Nutmeg
10 clove pieces
GARNISHING
Chopped Green Chillies or Jalapeños
Chopped Spring Onions or Coriander
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This looked so much like Jollof so I clicked to watch. I am going to definitely try this recipe. Thank you.
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