Prep 15 mins
Cook 45 mins
A fantastic, aromatic rice dish that is wonderfully frugal and traditional to Kenya. This recipe is a beautiful example of the fusion between African and Indian cuisines local to the area. Serve this with Kachumbari on the side!
- 1 cup basmati rice
- 1 cup frozen black-eyed peas
- 1 cup water
- 16 ounces water
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 2 tablespoons raisins (optional)
- 1 chicken bouillon cubes or 1 vegetable bouillon cube
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon ground cloves
- 1⁄2 teaspoon ground cinnamon
- 1⁄2 teaspoon ground cumin
- 5 cardamom pods, seeds removed from the pods and crushed
- 3 -5 tablespoons cooking oil
- Preheat the oven to 350.
- Put 1 cup water in a 2 quart saucepan and with the black eyed peas and bring to a full boil for five minutes.
- While the peas are boiling, peel and cut the onion, wash the rice and drain, and bring 16 oz. water to a boil with the bouillon cube in a separate saucepan.
- Drain the black eyed peas and put them in a bowl.
- Add the oil to the saucepan that had the black eyed peas and set the range to medium heat.
- Add the onion to the oil.
- Once the onions get soft, add the salt, cloves, cinnamon, cumin and crushed cardamom. Stir frequently for about 3 minutes while the smells of Kenya fill your home!
- Add the garlic and stir for another 3 minutes.
- Add the black eyed peas and mix well with the spices.
- Add the rice and stock from the bouillon cube.
- Turn the heat up to high until the mixture boils and then turn it to medium-low.
- Stir gently until most of the water is absorbed. Add the raisins and stir.
- Transfer the mixture to a covered dish (I prefer Corningware). Cover the dish with aluminum foil to make a tight seal first, then put the cover on.
- Cook for 45 minutes on 350.
This was easy to make and has a fun spice palette, but is a bit too dry. It's possible the dryness is from our using jasmine rice instead of basmati rice, though. Next time, we'll add twice the liquid and twice the raisins. We made the kachumbari (Kachumbari) that was recommended with this dish, and that mixed in the pilau really adds a lot of flavor; we don't recommend making this dish without the kachumbari.