This beef pilau recipe is one that you will get right every single time you make it. The aroma from this dish is inviting and warming, and it is an extremely popular Kenyan dish. Most pilau’s often have the same method of preparing the base, so once you get that right, you have mastered the art of making any type of pilau.
This cold weather calls for a warm and hearty plate for coconut and vegetable pilau. I love coconut in rice and the coconut in this dish marries with the spices in the rice so beautifully. This has got to be one of my favourite Pilau dishes.
Mandazi/Mahamri can also be called a Swahili Doughnut and originated from the Swahili Coast. It is a slightly sweet fried bread that is flavoured with some cardamom and coconut milk and is the perfect snack for breakfast with a cup of hot Chai.
Mutton Biryani is yet another Biryani that is a beautiful fusion of taste, aroma and tender meat served on a fragrant rice. This version is a speciality of the Kenyan Coastal region whereby the meat is served on top of the rice.
There’s something special about Kenyan Mutton Kebabs and it has to do with the egg coating. These are a street food staple all across East Africa and a great snack for parties. I have used minced mutton for this recipe but feel free to use any other types of minced meat. I also used curry powder to keep the flavours simple but you can add any other herbs and spices that you may like.
Mandazi is a popular snack that is sold at almost every local restaurant and by the road side too and usually taken for breakfast with a cup of tea. This lemon mandazi adds a whole new element of flavour to the regular mandazi.