Fatima’s pilau recipe
During our stay in Zanzibar, we got to know Fatima, her husband, and her family a bit better. It was nice to stay outside of town because we were able to observe the authentic village life.
One evening, Fatima introduced us to this tasty pilau recipe. Pilau is considered a typical Zanzibari dish. On the island its also called spice rice.
This pilau recipe is quick and easy while loaded with delicious flavors. Spice rice makes up for a veggie dish by itself, but as we were close to the sea with access to fresh tuna, Fatima proposed to add it to the rice.
The term Pilaf is often used when referring to rice which is cooked in broth. The technique originated in the Middle East but quickly spread across continents. It’s an intensely flavourful dish which will stimulate your taste buds!
The list of ingredients is quite long, but don’t let it scare you! It’s really easy to and quick to prepare.
- 150 g of tuna per person
- 1,5 cups of rice per person
- cumin spice
- star anise
- cinnamon stick
- smoked paprika
- minced garlic
For the marinara:
- Soy sauce
- 1 spoon of above-prepared spice mix
- minced ginger
- 1 cup of broth
- 1 cup of coconut milk
- 1 chopped pepper
- 2 chopped tomato
How to prepare Zanzibari Pilau
- Preheat oven to 160 degrees
- Mix all spices in one bowl and spare one spoon for the marinara
- Prepare marinara: mix spices with soy sauce, mashed garlic, and chopped ginger
- Let rest for 30 minutes
- Heat saucepans with oil and add all spices while stirring. After 2 minutes add tomatoes, onions pepper and quickly saute the tuna filets from both sides for 1 minute before taking them out
- Stir in rice and add broth and coconut milk
- Warp the tuna in foil and put it into the often for about 15 minutes
- Reduce heat and let the rice cook until finished. You may add liquids
- Remove cinnamon stick and bay leaf before sending your taste buds on a wild ride!
My favorite African cookbooks
In Bibi's Kitchen: The Recipes and Stories of Grandmothers from the Eight African Countries that Touch the Indian Ocean
In this incredible volume, Somali chef Hawa Hassan and food writer Julia Turshen present 75 recipes and stories gathered from bibis (or grandmothers) from eight African nations: South Africa, Mozambique, Madagascar, Comoros, Tanzania, Kenya, Somalia, and Eritrea. Most notably, these eight countries are at the backbone of the spice trade, many of them exporters of things like pepper and vanilla. Through Hawa’s writing—and her own personal story—the women, and the stories behind the recipes, come to life.
In Flavors of Africa, Evi Aki shares the traditional Nigerian dishes she grew up enjoying, as well as typical eats from all across the continent. She introduces customary recipes from each of Africa’s different regions, including meals from Ethiopia, Ghana, South Africa, Kenya, Morocco, Egypt, Angola, and more, all of which she collected with the help of relatives and family friends.
Renowned chef and food justice activist Bryant Terry reworks and remixes the favorite staples, ingredients, and classic dishes of the African Diaspora to present more than 100 wholly new, creative culinary combinations that will amaze vegans, vegetarians, and omnivores alike
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