Tag: Rice

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 & NFH
A Recipe Book of Common Mixed Dishes With Nutrient Values, As Prepared By Communities

Rice-based foods are common in urban and Swahili populations, as a result, the majority of rice dishes have Kiswahili names. For instance, “Mseto” is the term used to describe rice dishes that include components like beans, green peas, or potatoes. The rural areas occasionally eat rice meals.

The most popular is pilau, one of Kenya’s hot rice dishes. Recipes for plain rice are also included in this section. Some cultures include milk in their rice recipes, as is the case with the Kalenjin and Swahili populations.

Mcheleng (Rice with milk)
This creamy smooth dish is unique to the Kalenjin community and is commonly known as ‘mcheleng’. It is
made with milk and milk cream. Loved for its convenience, it is enjoyed by the entire family but is mainly a delicacy for children. It is eaten mainly as a lunch or dinner dish often accompanied by a meat or legume stews.

Ingredients
– 2 ¾ cups (500 g) raw white rice
– 2 ¼ cups (488 g) water
– 2 ¼ cups (541 g) milk, cow
– 1 ¼ cups (284 g) milk cream, cow
– 1 tbsp. (14 g) salt iodized

Preparation 10 minutes | Cooking 30 minutes | Serves 4
• Put milk, all the water, and cream into a cooking pot.
• Add salt and bring the mixture to a boil.
• Add rice and cook for 20 minutes or until all the liquid
dries up.
• Remove from heat and cover.
• Serve while hot.

It’s comfort food when you serve cooked rice with sugar and cinnamon. It was always and still is one of my favorite dishes that my mother frequently made. As a result of my upbringing on a dairy farm where milk was in plentiful supply, this rice was prepared with creamy whole milk. Even though it tastes better with whole milk, I now typically cook it using 1% milk.
Sweetness isn’t the aim of this rice and milk dish. Traditionally, this kind of arroz con leche is given to family members who might be feeling under the weather.

Content courtesy of Kenya Food Recipes, Mama Ntilie & NFH
A Recipe Book of Common Mixed Dishes With Nutrient Values, As Prepared By Communities

Rice-based foods are common in urban and Swahili populations, as a result, the majority of rice dishes have Kiswahili names. For instance, “Mseto” is the term used to describe rice dishes that include components like beans, green peas, or potatoes. The rural areas occasionally eat rice meals.

The most popular is pilau, one of Kenya’s hot rice dishes. Recipes for plain rice are also included in this section. Some cultures include milk in their rice recipes, as is the case with the Kalenjin and Swahili populations.

Wali wa Yasmin (Onion Fried Rice)
Commonly known as Wali wa Yasmin, this recipe is typical to the Swahili community. It is mainly prepared for special occasions. It is usually served as a main course accompanied by a variety of stews or broths.
It is enjoyed by the whole family.

Ingredients
– 5 cups (898 g) raw white rice
– 4 onions, red-skinned, raw, unpeeled (335g)
– 2/3 cup (134 g) cooking oil
– 3 tsp. (15 g) salt iodized
– 7 ½ cups (1622 g) water

Preparation 35 minutes | Cooking 45 minutes | Serves 4
• Wash the rice and soak it in 2 cups of water for 30
minutes. Drain and discard the water.
• Peel, wash, and chop the onions and fry them in a
separate pan until golden brown.
• Boil 5 ½ cups of water in a pot.
• Add salt and the rice into the boiling water. Cover
to cook for 10 minutes.
• Add onions with the oil with which it was fried into the rice.
• Cover with aluminum foil and simmer for 11
minutes.
• Remove from fire.

Our favorite curry is chicken madras, and we frequently serve it with simple boiled rice. However, when we want something extra special, we make this onion fried rice.
It can be prepared very quickly, even while your curry is simmering, as long as you have some pre-cooked boiling rice on hand (we always keep some in the freezer).

Content courtesy of Kenya Food Recipes, Mama Ntilie & NFH
A Recipe Book of Common Mixed Dishes With Nutrient Values, As Prepared By Communities

Rice-based foods are common in urban and Swahili populations, as a result, the majority of rice dishes have Kiswahili names. For instance, “Mseto” is the term used to describe rice dishes that include components like beans, green peas, or potatoes. The rural areas occasionally eat rice meals. The most popular is pilau, one of Kenya’s hot rice dishes. Recipes for plain rice are also included in this section. Some cultures include milk in their rice recipes, as is the case with the Kalenjin and Swahili populations.

Swahili Biryani Rice
This dish is common among the Swahili community in Kenya. The cuisine is also meat-based and special
emphasis is given to finding the right kinds of rice, spices, meat, and herbs. It is simply steamed rice eaten
with Biryani stew. It is particularly made using fragrant species of rice. This colorful dish can be served
for lunch, dinner, or during wedding occasions.

Ingredients
5 3/4 cups (1 kg) raw white rice
8 2/3 (1874 g) water
1 g food color powder, egg yellow
2 tsp. (10 g) salt iodized
7 tbsp. (85 g) cooking oil

Preparation 5 minutes | Cooking 25 minutes | Serves 4
• Take out 2 tablespoons of water and put the rest of
the water into a cooking pot, add salt, and bring to a
boil.
• Wash the rice and add to the boiling water. Cover
to cook for 10 minutes.
• Meanwhile mix the food colour in the 2 tablespoons
of water.
• Add oil and cook for another 2 minutes.
• Add the food color and simmer for 13 minutes.
• Remove from heat.
• Serve with biryani stew.

The exquisite dish known as Biryani is adored by fans of traditional coastal Kenyan cuisine. Your ticket to instant fame is this Chicken Biryani recipe! Your friends and family will undoubtedly like your culinary abilities.
A rich combination of flavors can be found in chicken biryani, a tasty and aromatic dish.
This flavorful one-pot dish is composed of fluffy basmati rice and marinated chicken that has been spiced.
I strongly advise trying Chicken Swahili Biryani if you haven’t already.

Content courtesy of Kenya Food Recipes, Mama Ntilie & NFH
A Recipe Book of Common Mixed Dishes With Nutrient Values, As Prepared By Communities

Mseto wa Ndengu (Rice with Green Grams)
This recipe is named in Swahili “Mseto wa Ndengu” meaning a mix of green grams and rice. It is uniquely
prepared using freshly squeezed coconut milk. Very popular in the Kenyan coastal region, it is served to
infants and adults alike as a main meal during lunch or dinner. In other communities, this recipe is prepared without coconut milk.

Ingredients
– 3 ½ cups (621 g) raw white rice
– 1 ¼ cups (242 g) green grams
– ¾ cup (180 g) coconut milk
– 1 onion, red-skinned, raw, unpeeled (77 g)
– ½ tsp. (3 g) salt iodized
– 13 cups (2832 g) water

Preparation 15 minutes | Cooking 1 hour 30 minutes | Serves 6
• Boil the green grams in 6 cups of water for 1 hour and
set aside.
• Prepare and finely chop the onions.
• In a separate cooking pot, add 7 cups of water.
• Add chopped onion and salt to the water and bring to a
boil for 10 minutes.
• Add the rice to the boiling mixture and cook until the
water starts to dry up.
• Add the green grams and reduce heat. Cook for 8 minutes.
• Add the coconut milk and stir after 2 minutes.
• Leave covered over very low heat to dry for 10 minutes.
• Turn off the heat and serve hot.

Content courtesy of Kenya Food Recipes, Mama Ntilie & NFH
A Recipe Book of Common Mixed Dishes With Nutrient Values, As Prepared By Communities