Pilau Plantain and Salad with Japanese Vinegrette

Name: Pilau Plantain and Salad with Japanese Vinegrette
Total time: 3600 s
Yield: 4 people
Cuisine: Kenyan
Ingredients: 1 cup rice; 2 cups water; 1 large onion; 300 g beef; 2 tomatoes; 5 cloves garlic & same size ginger; bunch Coriander stem; Quarter cup frozen/ half cooked peas; 1 tablespoon pilau masala; 1 tablespoon tomato paste; 1 Green pepper; Salt and pepper to taste; 4 ripe plantains; Oil for deep frying; Half a red onion; 1 tomato; Red, green and yellow peppers (Quarter each); Half a mango; Dhania; Half teaspoon sugar; 1 tablespoon vinegar; 1 tablespoon soy sauce; Half teaspoon sunflower oil

Mello @Melochef

This is a Ugandan inspired recipe. As a kikuyu, we never ate spicy food in our house and it took me a long time to learn how to make this yummy version that's not too spicy and it's now a favourite in my household.

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Ingredients

1 hour

4 people

Pilau ingredients
1 cuprice
2 cupswater
1large onion
300 gbeef
2tomatoes
5 clovesgarlic & same size ginger
bunchCoriander stem
Quarter cup frozen/ half cooked peas
1 tablespoonpilau masala
1 tablespoontomato paste
1Green pepper
Salt and pepper to taste
Plantain ingredients
4ripe plantains
Oil for deep frying
Rainbow salad
Halfa red onion
1tomato
Red, green and yellow peppers (Quarter each)
Halfa mango
Dhania
Japanese Vinaigrette
Halfteaspoon sugar
1 tablespoonvinegar
1 tablespoonsoy sauce
Halfteaspoon sunflower oil

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Steps

1 hour

1

Prepare all the pilau ingredients: cut the meat, onion, tomato and pound garlic, ginger and coriander
2

Fry the onions until golden brown, then wash rice till water runs clear and put aside in a tray
3

Add chopped tomatoes, 1 cup of water, salt and the meat, let it simmer on low heat for 30 minutes
4

Once the water has evaporated, add the garlic ginger &coriander paste, pilau masala, tomato and let it cook on low heat till fragrant
5

Add the peas and let it cook for 5 minutes
6

Add the 2 cups boiled water and stir, then add the rice and let it cook for 30 minutes or until water evaporates
7

When the pilau is fully cooked, turn off the gas, fluff up the rice to prevent it from sticking together the add green pepper cut into half and cover
8

Plantains:peel and cut at an angle and pur oil in frying pan on medium heat
9

Deep fry on medium heat to avoid burning and keep turning. Once ready, put in a bowl lined with kitchen towel to absorb excess oil
10

Vinaigrette: mix the sugar, soy sauce and vinegar, cut all the vegetables and mix it up. Chill in fridge until ready to serve