Neema Syovata is a food writer, researcher, and photographer, who lives in an Idyllic hamlet in the Northeastern part of the US by way of Nairobi, Kenya. She is obsessed with all things food and spends a lot of time thinking about the future of Modern African Cuisine. Her goal is to help further understanding of African cuisines: reclaiming what was lost, incorporating that into the present, and creating for the future. To that end, She is currently pursuing a Master's degree in Gastronomy. In her spare time, she can be found backyard foraging, conducting culinary experiments, and drinking lots of chai. For more, find her at https://linktr.ee/modernafricantable!
Serves 4
Pilau is a multi-cultural Kenyan rice dish, whose influences are evident from trade and migration in the Indian ocean world. It is made with a spice mix borrowed from India called pilau masala. This particular family recipe was adapted by my Mother for a meatless Monday event my brother had in primary/grade school.
½ cup of canola oil (approximately 119 ml)
Small to medium red onion, approximately 200 -300gms
8 cloves of garlic, grated
1 inch or so of fresh ginger root, grated (approximately 3 cm)
Basmati rice*, 400 gms or 2 cups
2 cups (1 pint) of boiling water (568 ml) * or less depending on the instructions for your particular basmati rice.
2 tablespoons of pilau masala (convert to grams)
Golden raisins/ Sultanas (1 cup sultanas for 2 cups rice) (approximately 150-200 grams)
Salt to taste
2 tsp Cumin
1 tsp Black Cardamom