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"Proper Swahili Pilau should not have tomatoes"- Chef Ali schools us

Now you know how to make proper Pilau

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For a majority of Kenyans, Pilau means rice that has a brownish, reddish color achieved using tomato paste and Pilau masala. Apparently, that's not how to make proper Pilau.

According to celebrity chef, Ali Mandhry, Kenyans have been making Pilau the wrong way. The chef who grew up in Mombasa was inspired by his grandfather and he made his first meal when he was only 9 years old. The father of two enjoys working with local ingredients while developing new recipes and his cooking style leans towards African fusion, inspired by the Swahili Culture. The chef extraordinaire has bagged many awards, including the prestigious Hall of Fame Award from the US. So, when he tells us that we are making Pilau the wrong way, we best believe it...

Ali took to his Instagram where he posted a lengthy post about making Pilau the right way. He said that he has always received a lot of question on how to make the proper Swahili Pilau and went on to add that proper Pilau should have a khaki-ish color and not red or brown.

Here's his post:

I have always received requests of how to make a proper pilau I mean the Swahili pilau. Let me tell you one thing a proper Swahili pilau should have a pale khakish color and not brown or red, we do not infuse any tomatoes in the pilau, nor do we use tomato Paste at all in the pilau. We usually serve the pilau with a side Kachumbari that has fresh tomatoes and some chutney or pilipili masala. The ghee (Samli safi) gives the pilau a very delicious flavor but you don’t want to add a lot of ghee because it usually have a very strong flavor. My pilau recipe is the simplest and very easy to cook. If you have a big pot with super tight lid then this recipe will turn out perfect.

Lucky for us, the Chef was also kind enough to share his recipe on the same:

Swahili Chicken Pilau

Ingredients:3 cups Basmati rice6 medium potatoes (peeled)2 onions sliced 3 Cardamom Pods1/2 a teaspoon whole black pepper3 sticks cinnamon2 whole cloves 1 teaspoon whole cumin1 kg whole chicken cut into 8 piecesJuice of 2 lime1 green pepper diced 1 tablespoon garlic ginger paste 2 tablespoons oil1 teaspoon ghee6 cups water Salt to taste

METHOD:1. Marinate the chicken with lime juice and salt then set aside.

2. In a separate pot or ‘sufuria’ over medium heat add the oil with the teaspoon of ghee and then go in with the onions, sauté for a minute, then go in with the whole spices sauté until fragrant, add the sweet peppers, add the garlic ginger paste and potatoes cook for about 2 minutes.

3. Add the chicken continue to stir well until partly cooked then add in the rice mix well then go in with the 6 cups of water and bring it to a boil, add salt to taste and adjust seasoning, cook until its almost dry and water has evaporated reduce heat to low and cover with a tight lid, so that it continues to steam for about 15 more minutes or until liquid has completely dried up and rice looks fluffy, once cooked fluff up the rice and serve with kachumbari and pilipili Masala.

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