This tastefully spiced dish is characterized by whole potatoes and meat chunks as key ingredients.
Ingredients– 3 1/3 cups (595 g) raw white rice – ½ kg beef – 10 seeds (1 g) of cardamom, whole – 5 sticks (3 g) cinnamon, whole – 5 seeds (1 g) black pepper, whole – 5 seeds (1 g) cloves, whole – 6 tsp. (30 g) salt iodized – 2 tbsp. (11 g) cumin – 4 potatoes, unpeeled, raw (840 g) – 3 onions, red-skinned, unpeeled, raw (387 g) – 5 cloves (17 g) garlic, whole – 1 root (23 g) ginger – ½ green capsicum (115 g) – 62 g coriander, fresh – 8 ¼ cups (1788 g) water – 1 ½ cups (293 g) cooking oil
Preparation 20 minutes | Cooking 1 hour | Serves 4• Cut meat into medium size chunks. • Boil the meat in a large cooking pot with all the water for 30 minutes, drain the water, and set both meat and water aside. • Prepare and chop onions and potatoes, grate capsicum, pound coriander, and crush garlic, and ginger. • Place each prepared ingredient in small separate bowls. • Toast cumin seeds under medium heat on a dry pan until they start to brown. Remove from the heat and grind. • Toast cardamom, cinnamon, cloves, and black pepper together until they produce an aroma. Grind them. • Put oil into the pan used to boil the meat. • Add onions into the hot oil and cook for 5 minutes until they brown (a golden-brown color). • Add ginger and garlic. Stir. • Add all browned spices; cumin, black pepper, cloves, cinnamon, and cardamom after 3 minutes. • Add capsicum, coriander, and potatoes after 1 minute and stir. Meanwhile, wash the rice. • Add rice and salt after 3 minutes and stir in to properly mix the ingredients. • Add water drained from boiling the meat, stir the rice and bring the mixture to a boil for 25 minutes. • Add the cooked meat to the boiling mixture. Cook for 30 minutes and serve.
Photo Credit: Tamima’s Tam Tam
Content courtesy of Kenya Food Recipes, Mama Ntilie & NFHA Recipe Book of Common Mixed Dishes With Nutrient Values, As Prepared By Communities