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| Pilau
Rice with Beef Stew |
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1
lb. beef [not ground] i.e. Cut meat
2 carrots
2 green peppers
4 tomatoes
4 onions
Coriander
Curry powder
Black pepper
Seasoning salt, Crisco cooking oil, salt
Method
Fry the onions that have been chopped until they turn brown.
Add tomatoes and chopped green pepper. Add carrots, black
pepper and coriander. Wash the cut meat and sprinkle it
with seasoning salt. When the carrots have become slightly
soft add the cut meat. When meat is almost cooking add some
curry powder and salt to taste.
1.5
LB rice (water according to rice)
0.5 LB green peas
2 cans pilau masala (type of spice)
3 onions
3 tomatoes
Crisco oil
Salt
Method
Wash the rice with cold water. Boil the peas until cooked.
Chop onions and then fry them until they turn slightly brown.
Then add tomatoes that have been peeled and cut. Boil some
of the rice water with the pilau masala until it boils. Add
some salt to taste. Add the rest of the water to the fried
onions and tomatoes. Then add the green peas when the water
starts boiling and the rice. Then let it cook. |
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| Coconut
Rice (Wali wa Nazi) |
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A
dish that originated from the people living along the Kenya
Coast
Ingredients
1/4
kg uncooked rice
Grated white meat of 1 large or 2 small coconuts
Water and salt
Method
Cover the grated coconut with boiling water and squeeze out
the first creamy thick milk. Put this aside. Add more hot
water and squeeze again to obtain a thinner milk. Wash the
rice three times in cold water. Put the thinner coconut milk
in a saucepan with a little salt and let it nearly come to
the boil. Add the washed rice and stir carefully. Keep stirring
so as not to burn. Add the creamy thick coconut milk and continue
stirring. The heat must be moderate. Cover the rice with greaseproof
paper, put on the pan lid and a heavy weight to seal, and
steam for about 25 minutes on a very low heat until ready
to serve. Coconut rice can be served with chicken or fish
or on its own with vegetables, or curry. |
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| Mombasa
Oysters with Garlic Sauce |
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Baked
with a Wine Garlic Sauce Yield: 8 portions (4 oysters per
person)
In Kenya, the oysters are opened and each one goes on its
own tiny china ramekin or tiny container, which looks like
a miniature coaster. Twelve of these little dishes are placed
on a large platter with a bowl of dark, dark-red cocktail
sauce and slices of lemon. Mombasa,
that lovely city on the coast of Kenya, boasts the very best
of these small oysters.
Open 32 small
Oysters (Bluepoints or Olympias if possible). Leave them
on the half shell and place on baking sheets.
Wine
Garlic Sauce Ingredients:
Combine:
1/2 cup melted butter
4 cloves Garlic, very finely minced
1 cup Chablis
4 Tbs. Chopped Parsley
1 tsp. Salt
1 tsp. freshly ground pepper
Few drops Tabasco
Method
Ladle half of above sauce (1 tsp. per oyster) on each one.
Bake at 350'F. for 6 to 8 minutes. Ladle the remaining sauce
uniformly over the oysters again. Serve immediately, four
per person, with Lemon wedges on a 9-inch plate (or on hot
rock salt if available). |
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