Zanzibar Pilau and Fresh Mango Chutney

5 years ago my family and I spent 3 weeks on an overland tour of East Africa. We started in Livingstone, Zambia and travelled through Malawi, Tanzania and ended up in Kenya. We went on safari, visited towns and saw amazing natural wonders such as the Victoria Falls.

Zebra on Safari

Lion on Safari

During our stay in Tanzania, we spent 3 nights on the island of Zanzibar. It is a major spice growing island and we went on a spice tour where we got to see spices such as turmeric and cloves being grown. We tasted local fruit and visited local ruins!





On our second day we took a Dow boat out to a tiny island.
Here we had a BBQ - lobster, crab and so many other types of fish I couldn't tell you what they were! Then we had another fruit tasting session!

Dow Boats

On the way to the island we had stopped at a sandbank for snorkeling - although apprehensive at first, with encouragement from my brother, I went in - I can honestly say its one of the most amazing things I have ever done! I saw so many beautiful fish in the beautiful blue sea. I have never seen water like this before!




 So now I have reminisced! I will share with you this weeks international meal from Zanzibar. It took about an hour and a half in total to make but was very delicious - the spices created a warm dish and the fresh mango chutney added a delicious sweetness to the meal! The whole recipe made enough for one dinner and a lunch and I really enjoyed the whole thing!

Taste - ****

Speed - *

Repeat - Yes I think I would!

 

Zanzibar Pilau

adapted from Zanzinet

Serves 1 plus leftovers for lunch

1/8 tsp cumin seeds 

Good grind of black pepper 

Small piece (2-3cm) of cinnamon stick (or a few pinches ground cinnamon) 

One cardamom pod (or a few pinches ground cardamom)

1 clove of garlic

 1/2 tsp fresh ginger

80g rice 

1/2 onion, finely chopped

Meat from one chicken thigh (could use beef or shrimps or prawns)

1/2 a baking potato, peeled and cut into 8 pieces

1/4 cup raisins

1. Add cumin, pepper, cinnamon and cardamom to a cup of warm water, stir, and set aside. 

2. Finely chop garlic and ginger, combine 

3.  Fry onions and potatoes in a little oil until brown. 

4. Add garlic and ginger. Continue stirring and fry for 3-4 minutes more 

5. Add the meat, stir and cook over high heat until meat is browned. Reduce heat and simmer for a few minutes. 

6. Remove the meat and potatoes, and set aside. 

7. Add rice and cover with boiling water. Stir it thoroughly and add the spices and their water.Stir thoroughly and cover, let the rice cook over a low heat

8. Check every few minutes and add water as necessary. 

9. After ten minutes add the potatoes, raisins, meat and onions. Cover. Add water if bottom of pot is dry. 

10. Cook over a low heat for ten minutes. 

11. Transfer rice into an ovenproof dish, cover and cook in the oven at 180C for 20 minutes - all moisture should be absorbed and potatoes tender.

12. Enjoy with Mango Chutney

Mango Chutney (Kachumbari ya Embe)

adapted from Zanzinet

Serves 1 plus leftovers for lunch

1 onion, finely chopped

2 tbsp red wine vinegar

3 tbsp light brown sugar

2 cherry tomatoes, finely chopped

Small amount of chili (to your taste - I used 2 cm) - finely chopped

1/4 tsp curry powder

Flesh from 2/3 of a fresh mango, cut into chunks

1. Add onions, vinegar and brown sugar to a pan, bring to a simmer. Cook for 15 minutes until fluid is reduced and syrupy

2. Add tomatoes, chili and curry powder, cook for 8-10 minutes 

3. Remove from heat and stir in fresh mango

4. Enjoy with Pilau

 Love Rebecca

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