Delicious Kenyan Rice Dishes With Ingredients

Rice dishes are typical among Swahili and urban communities. As such, most rice dishes are named in Swahili. For example, rice dishes that contain ingredients such as beans, green grams or potatoes are described as “mito”. In the countryside, rice dishes are occasionally eaten. Pilau is the most popular spicy rice recipe in Kenya. This section also covers regular rice recipes. Some communities incorporate milk into rice recipes as is common among the Kalenjin and Swahili communities.

Mseto wa Maharagwe (bean rice)
“Mseto wa Maharagwe” is the Swahili name for rice made from beans in one bowl. It is a common occurrence
A recipe among many communities in Kenya. It is mainly prepared as a main meal during lunchtime, and it is eaten
By all family members. Sometimes this dish is eaten for dinner.

Ingredients
3 cups (505 g) raw beans
21 1/2 cups (4,600 g) water
4 cups (684 g) raw, long-grain white rice
1 large red onion, raw, unpeeled
(206 grams)
2 tomatoes, red, ripe, raw (226 g)
1 1/2 cups (238 g) cooking oil
2 tbsp. (27 g) salt

Preparation

• Soak the beans in 13 cups of water for two hours and 35 minutes.
Boil the soaked beans for 3 hours.
Peel, wash and chop the onions and tomatoes separately.
Fry the onions in cooking oil until golden brown, add the tomatoes until they are soft and hard.
Add salt to taste.
Add the beans that have been boiled and stir until they are well combined and covered well with the tomatoes.
Add 8 cups of water and bring to a boil.
Wash the rice until the water is clear.
• Add the rice. When it starts to boil, reduce the heat and let it simmer for 20 minutes.
Remove and serve hot.

Mseto wa Ndengu (green gram rice)
In Swahili this recipe is called “Mseto wa Ndengu”, meaning a mixture of green grams and rice. It is uniquely prepared using fresh coconut milk. Very popular in the coastal region of Kenya, it is served to infants and adults alike as a main meal during lunch or dinner. In other societies, this recipe is prepared without coconut milk.

Ingredients
3 1/2 cups (621 g) raw white rice
1 1/2 cups (242 grams) green
Half a cup (180 g) coconut milk
1 raw, unpeeled red onion (77 g)
½ small spoon. (3g) iodized salt
13 cups (2,832 g) water

Preparation 15 minutes Cook 1 hour 30 minutes 6 services

Boil green grams in 6 cups of water for an hour and set aside.
• Bring the onions and chop finely.
• In a separate bowl, add 7 cups of water.
Add chopped onions and salt to the water and boil for 10 minutes.
Add rice to the boiling mixture and cook until the water starts to dry out.
• We add green fines and reduce the heat. Cook for 8 minutes.
Add coconut milk and stir after two minutes.
• Leave covered on very low heat to dry for 10 minutes.
Turn off the heat and serve hot

Swahili biryani rice
This dish is popular among the Swahili community in Kenya. The kitchen is also meat based and special emphasis is placed on finding the right types of rice, spices, meats and herbs. It is simply steamed rice to be eaten with biryani stew. It is specially made using fragrant varieties of rice. This colorful dish can be served for lunch, dinner, or during wedding events.

Ingredients
5 3/4 cups (1 kg) raw white rice
8 2/3 (1874 g) water
1 gram of powdered food coloring, egg yellow
2 tsp. (10g) iodized salt
7 tablespoons. (85 grams) cooking oil

5 minutes preparation Cooking 25 minutes | Serves 4

Take out two tablespoons of water and put the rest of the water in a cooking pot, add salt and bring to a boil.
• Wash the rice and add it to the boiling water. Cover to cook for 10 minutes.
• Meanwhile, mix food coloring in two tablespoons of water.
Add oil and cook for another two minutes.
• Add food color and simmer for 13 minutes.
Remove from heat.
Serve with biryani broth.

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