Pilau from Tanzania

Ingredients for 4 servings:

• 1 kg goulash from beef, pork or chicken
• 4 carrots
• 3 potatoes
• ½ kg peas, possibly frozen
• 4 m.-sized onion(s)
• 250 g rice
• 3 garlic cloves
• 350 g tomatoes or 1 small can of chopped tomatoes
• 1 liter beef broth or vegetable broth
• possibly coconut milk
• 3 tbsp oil
• 1 tsp salt
• ½ tsp cumin powder
• ½ tsp sweet paprika powder
• ½ tsp pepper
• ½ tsp cinnamon powder
• possibly nutmeg, freshly grated

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes

African festive dish

Heat the oil in a large pot and sear the meat in batches. Remove the meat from the pot and keep warm. Sauté the onions in the pot – adding a little more oil if necessary – until light brown. Then add the tomatoes, spices, and finally the meat and simmer for about 10 minutes. Meanwhile, finely dice the potatoes and carrots. Add the potatoes, carrots, peas, and rice to the pot and top up with stock, or coconut milk if desired, until everything is covered. Cover and simmer in the oven at 170°C (top/bottom heat) for 45 minutes. Top up with stock if desired. Serve immediately. Serve with kachumbari.