African Pilaf (pilau)

Bill brought this pilaf back from a safari in Africa. You can see the Indian influence on African cooking.

• 2 medium tomatoes, sliced
• 1 medium onion, sliced and separated
• 3 tablespoons vinegar
• 1 teaspoon sugar
• 2 tablespoons vegetable oil
• 2 pounds cubed pork or beef
• 2 minced green chilies
• 1 clove of garlic, minced
• 1 tablespoon curry powder
• 1 teaspoon turmeric
• 1 cup stock
• 11 ounces peas
• 2 medium carrots, cut in julienne strips
• 1 cup cooked rice
• 1/4 cup cilantro, chopped

METHOD

In a medium bowl, layer tomato and onion slices. Pour vinegar over layers, and sprinkle with sugar. Cover with plastic wrap and refrigerate.

Heat oil in Dutch oven. Working in two batches, brown the beef or pork with chili, garlic, curry and turmeric.

Add stock and simmer, covered, over medium heat until meat is done, about 1 1/2 to 2 hours.

Meanwhile combine peas and carrots and steam for about 20 minutes.

Divide ingredients on a large serving plate. Put rice on one section, peas and carrots on another, meat on a third, and marinated tomato/onion combination on a fourth. Garnish with cilantro and serve.

Serves: 6 - 8

Contributor: Bill Robinson

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