My grandmother in Transylvania makes Piláf, Andong has previously presented us with an Usbekistani Plov recipe(which is how I found the channel) and now we have Kenyan Pilau. Fuck music, rice dishes are the true universal language :D
Man, congrats on the initiative, i feel that many food channels misses on building a community of food creators and us (the audience). I wish there were many more of this because we see those beautiful stories and food, rather than usual tv shows that focus on trending recipes and fama. keep the good work, cheers.
Have a look at Beryl Shereshewsky. She is a great at integrating her community. Mostly what she cooks and eats are recipe suggestions from her viewers. It's all very international and so interesting.
being partly from Zanzibar we eat this too. we add potatoes too, we brown them before the onions and then the rest is on point. The Kamchumbari is key tho! you have to have the "pico" to cut thru all the starch and spices. Also try it with chicken stock instead of water and you could braise the whole thing with chicken legs. put it in the oven with foil over for a easier time.
Ohhhh I forgot all about the Kamchumbari! Now I must eat again. :) I used my beef broth instead of water just because I had it on the stove already and I did not have any whole black cardamom so I used the regular green kind plus I only had dark raisins but I am going to make sure I get the correct ingredients because I really want to taste it the way her mom makes it. SO FREAKING DELICIOUS. My goodness!
I loved the progressive nature of how you ate the pilau - much like eating pho. First the basic pilau, then add veggie on the side, then lemon, onion spoon, and finally ... shoyu. A beautiful food performance. Truly a celebration! Thank you @modernAfricantable
If I had to suspect, the sugar probably works because it's hygroscopic. It helps draw moisture from the air? And then that extra moisture helps the stuff that's stuck to the pan release
My ex-girlfriend who was from Comoros used to make pilau rice that was fantastic. It was made with beef and a lot of butter ghee. She used a lot of spices but they had to be whole (cinnamon, cumin, cardamon, clove, pepper, star anise, nutmeg). It was a fantastic dish.
I have seen Hong Kong chefs rehydrate golden raisins using hot water and a spoonful of flour - the flour will attract any dust or 'things' that come from the crevices as raisins expand. Rinse the rehydrated raisins before using & you're 'good to go'. I find this to be very helpful!
@@rolfs2165 As I have seen, any order, but MIX/STIR the raisins, water, and flour. You do not need a lot of flour - it isn't like a 1:1 ratio with the raising - just a 'spoonful', enough to give some 'heft' to the water & it can use the flour's gluten to adhere to 'things'. After raisins are rehydrated, do remember to rinse again - no reason to keep the dust/whatever! I hope this helps!
@@ModernAfricanTable there's not many versions ....even the technique was wrong....boil meat, reserve water to cook rice...fry spices add tomato paste, fry meat, add rice and whatever u wanna add for clout (read beans) then add the meat water last.......pilau is a coastal dish ..those many versions you are talking about is just spoiling the flavor of original pilau.... furthermore technique is key whether u making vegetarian or meat pilau... That technique resulted to tasteless pilau no wonder Andong felt the need to add soy sauce to the dish....
We have polao in Bangladesh as well and I was surprised to see that we make it in almost exactly the same way. Love how food connects so many cultures :')
ANOTHER amazing episode Andong. I love learning about the world we share, celebrating other cultures through food and stories about their traditions. BRAVO !!!!
For those who hate sultanates, try the Persian version of pilaf with dried barberries (Beberitze in German). The taste reminds a bit of cranberries, but are smaller and not that intense sour.
Wow… i can’t really tell how much i already love this new series. The idea of inviting people from other countries/cultures,to tell the story behind the recipe, and of course tell you how it has to be is soo great!
Vielen Dank für die tollen Sachen, die du hier auf dem Kanal präsentierst! Und dazu deine sympathische Art und deine tolle Präsentation. Und diese neue Serie gefällt mir sehr. Ich finde es super, dass du deine Reichweite nutzt um Tolle Menschen und ihre Art des Kochens zu präsentieren, die bisher noch nicht die Aufmerksamkeit bekommen haben, die sie verdienen ❤️
Next door to Kenya in Somalia we add sultanas/ raisins in our rice. A lot of the ingredients were actually identical except we always eat our rice with meat lamb, chicken or fish and a banana
In Gujarat we eat pulao (usually cooked with cauliflower and potatoes in addition to the onions and masalas) with Kachumber (onion, tomato, etc) as well.
I love this series!! i think it's a wonderful initiative, it makes me excited to see different faces than the ones we always see on youtube cooking channels
Thanks for that video Andong. I think African food is very underrated and not well known in western countries. I used to date a Zimbabwean woman and the food she made was insanely good. Our eating habits matched well because both Zimbabweans and Germans seem to really like meat 😃
Kachumbari adds a lot to the Pilau… please try it together with that next time. For my Kachumbari i use 1 thinly sliced tomato, 2 small finely sliced onions, 1 green finger long chilli in thin slices, 1 small lime as well as black pepper, salt and a small handfull of chopped koriander leaves.
My family is Indian but we're from Kenya/Tanzania. We make Pilau too, similar but with no raisins. And we use goat meat. It's so nice seeing food that reminds me of home on a RUclips channel I'm not used to seeing it on!
I have Kenyan heritage and always wanted to learn how to cook some of the food my grandfather enjoyed. Thank you so much for sharing this recipe with us!
I love how y'all are discovering that raw onion goes great with pillao! xD. It's my favourite combo. Recently my mom makes a version with the same onion and spices, but with chopped dried apricots, dried golden raisins, and carrots - my god is it my favourite version of pillao I've ever eaten in my life.
Hmmmm...I do love golden raisins in rice dishes, so this is right up my alley. I'm going to serve it as a side dish to something or other pork, though. Sweet and savory and slightly spicy goes so well with that - I can't wait!
yummmmmmmy ... I had to make it like RIGHT NOW and let me tell you it is the best rice dish I have EVER tasted in my entire life. WOW so good! SO GOOD. THANK you for sharing!!!!
As a horn african I grew up with basmati rice and raisens. Don't know of this is somali tradition (didn't grow up in somalia) but my mum always did rice with raisens when we had guests. Guys I'm here to tell you even if you hate raisens, I'm litrally it's number 1 hater, its really good in rice. Just try it. It bangs, the raisens does not overpower the rice.
@@ModernAfricanTable I'll try this recipe, my mum has never passed on her way of cooking rice (which has similar Indian influences). Never used those type of spices before in rice. Also yes alot of East african food has similarities, my mum even speaks swahili because she lived in Kenya for a while.
In Indian cuisine we rost spices without adding oil that enhance flavor then we grind it but I'm South Indian so we rost spices individually then we use stone grinder to grinde them into paste by adding water so it mix well with rice except for some spices like black cardamom and green cardamom bay leaf etc for cardamom we crack it to cook properly . It's almost like kashmiri pulao because kashmiri pulao is pulao made by mixing dryfruits fried in ghee.
Same I prefer Whole Spices stored in pantry. When I need them I put the whole serving mix into a small pan and toast them in table top oven. It's very quick and part of mise en place process. After it is toasted I smash it with a Big Pestle inside the metal pan. Fresh toasted spices every time.
@@koreals_creation There are many different spellings, but they are all pronounced the same and refer to similar dishes. Pilau, pelau, polao, pilav, pallao, etc. Pelau is the spelling used in the Caribbean.
The pilau masala mix of spices seems perfect for cooking in the Autumn and Winter as an introduction to this dish. Perfect timing! Thanks for sharing 😊
Couldn't start this new series in a better way! Pilau looks so good... maybe a Brazilian dish will be one of the next 3? Looking forward to it. Cheers! 🇧🇷
an interesting variation of pilaf. Our version I think comes more from the Eurasian steppe cultures, like Mongolian and Kazakh. also, Kikkoman is a good choice, my preferred soy sauce.
very close to something we call Pulav here in India , its interesting how people on different continents were much more influenced with different cultures before the age of internet than we think they were. also Kachumbari looks very similar to kachumbar here in India although they are not served together i might try that next time.
it's very similar to our Saudi traditional dish kabsah but with a twist, and for us the meat is an important part of the dish either chicken or lamb, and risen is commonly used with rice here in Saudi (I don't like it personally)
Hey Andong! Try meat solyanka, not the bland watery kind but the rich concoction of heavenly ingridients coming together to make the ultimate hangover cure, and just an all around geat soup. Especially for the blistering winters.
Yeah definetely gonna use sultanines as well. I just can't stand raisins 😅 Thank you Neema for sharing this awesome recipe! Will try it out myself as soon as possible ^^
Trinidadians use this sugar technique to make stew. The sugar carmelises and loses its sweet taste. It give a more savoury taste and works creates a rich brown colour. I don’t brown sugar in my cooking because you can accidentally burn it and actually it does create carcinogenic carbon compounds. You can recreate the effect by blending and using a mix of equal parts molasses, soy sauce and 50/50 tomato ketchup and maple syrup.
ooh interesting. my local indian restaurants all sell "(vegetable) biryani" which to me sounds like pretty much the same thing. i googled it and in fact it seems to be the same thing just that they stiry-fry the rice before. will definitely give that one a try if i eat indian again. might not be exactly the same but welp, i'll take it :D
Been to India n for sure Kenyan pilau is similar to Indian biriyani ....Our biriyani is so different I'm 'Kenyan'. Her pilau is not so Kenyan....we don't add beans n raisins to our pilau...quite a wrong presentation...He should have collab'd with Kaluhi's kitchen instead...we don't add sugar as well....fuck modernafricantable's recipe is so wrong....WTF! I'm cringing
What's Kachumbari? Is it possible to make this outside of Kenya ingredients wise? Edit: nevermind, just watched the video. It's a onion, tomato, cilantro salad.
I had never put raisins in a savory rice dish before. You are right FAAAAAAAAAANTAAAAAAAAAAASTIC to say the least. WOW. I must go have another bowl. :)
Thanks for having me, I am so glad to have been part of this collab. 🥂🥳
THANK you for the recipe! Ohhh would I love to have more of your mom's recipes! Priceless!
I loved your recipe and I'm looking forward to trying it ❤
@@penelopepitstoppp Thank you!!1 I'll let her know, and I look forward to sharing more
@@certainromance24 I hope you enjoy it!!!
I loved the mission behind sourcing your spices for the pilau! Any way I can support the family business? Or where we can follow for socials? :)
Early enough to claim first Kenyan on here. Glad to see something 'local' on your channel. Loving the content as always Andong.
Kumbe tuko wengi?
My grandmother in Transylvania makes Piláf, Andong has previously presented us with an Usbekistani Plov recipe(which is how I found the channel) and now we have Kenyan Pilau. Fuck music, rice dishes are the true universal language :D
And if it's done by Jamie Oliver, it's an insult to your entire family. Haiyaa
Don't forget paella
@@Fists91 whats with all the Rice dishes starting with a P?
Even Pulao, Pulihora, Pongal !
@@luchadorito most of these are the same dish that's been passed around like a game of telephone and adapted to local ingredients and techniques
Man, congrats on the initiative, i feel that many food channels misses on building a community of food creators and us (the audience). I wish there were many more of this because we see those beautiful stories and food, rather than usual tv shows that focus on trending recipes and fama. keep the good work, cheers.
Have a look at Beryl Shereshewsky. She is a great at integrating her community. Mostly what she cooks and eats are recipe suggestions from her viewers. It's all very international and so interesting.
being partly from Zanzibar we eat this too.
we add potatoes too, we brown them before the onions and then the rest is on point. The Kamchumbari is key tho! you have to have the "pico" to cut thru all the starch and spices. Also try it with chicken stock instead of water and you could braise the whole thing with chicken legs. put it in the oven with foil over for a easier time.
Ohhhh I forgot all about the Kamchumbari! Now I must eat again. :) I used my beef broth instead of water just because I had it on the stove already and I did not have any whole black cardamom so I used the regular green kind plus I only had dark raisins but I am going to make sure I get the correct ingredients because I really want to taste it the way her mom makes it. SO FREAKING DELICIOUS. My goodness!
Yes! I agree that Kachumbari is key. I haven't had a chance to try any Zanzibari versions yet, but looking forward it.
@@ModernAfricanTable I have a video on chai and mandazi. It is in danish tho - feel free to be inspired 🙏🏾
I loved the progressive nature of how you ate the pilau - much like eating pho. First the basic pilau, then add veggie on the side, then lemon, onion spoon, and finally ... shoyu. A beautiful food performance. Truly a celebration!
Thank you @modernAfricantable
If I had to suspect, the sugar probably works because it's hygroscopic. It helps draw moisture from the air? And then that extra moisture helps the stuff that's stuck to the pan release
That's a really interesting theory, I'll look into it. Thank you for sharing.
My ex-girlfriend who was from Comoros used to make pilau rice that was fantastic. It was made with beef and a lot of butter ghee. She used a lot of spices but they had to be whole (cinnamon, cumin, cardamon, clove, pepper, star anise, nutmeg). It was a fantastic dish.
I have seen Hong Kong chefs rehydrate golden raisins using hot water and a spoonful of flour - the flour will attract any dust or 'things' that come from the crevices as raisins expand. Rinse the rehydrated raisins before using & you're 'good to go'. I find this to be very helpful!
Do you stir the flour into the water, just drop it on top and let it sink by itself, or how does it work?
That's really interesting, thank you for sharing this. I'll definitely have to try.
@@rolfs2165 As I have seen, any order, but MIX/STIR the raisins, water, and flour. You do not need a lot of flour - it isn't like a 1:1 ratio with the raising - just a 'spoonful', enough to give some 'heft' to the water & it can use the flour's gluten to adhere to 'things'. After raisins are rehydrated, do remember to rinse again - no reason to keep the dust/whatever! I hope this helps!
Kenyan? I'm going to surprise my mother with this - she loves Kenya, and misses the food.
Don't....that's not Kenyan Pilau
@@MzeeRatili Ah?
I'll test run it, then, while I go digging for the real stuff.
@@MzeeRatili It actually is . There are many versions.
She is just a personin Kenya talking about random food from her mother. Not real Kenyan food.
@@ModernAfricanTable there's not many versions ....even the technique was wrong....boil meat, reserve water to cook rice...fry spices add tomato paste, fry meat, add rice and whatever u wanna add for clout (read beans) then add the meat water last.......pilau is a coastal dish ..those many versions you are talking about is just spoiling the flavor of original pilau.... furthermore technique is key whether u making vegetarian or meat pilau... That technique resulted to tasteless pilau no wonder Andong felt the need to add soy sauce to the dish....
We have polao in Bangladesh as well and I was surprised to see that we make it in almost exactly the same way. Love how food connects so many cultures :')
I watch many food channels, but this is one of the few ones that often gets me actually cooking! Gruss aus der Schweiz!
Try Uzbek Pilaw. (plov)
Tschä!
ANOTHER amazing episode Andong.
I love learning about the world we share, celebrating other cultures through food and stories about their traditions.
BRAVO !!!!
Thanks again! Glad you liked it being an OG viewer!
For those who hate sultanates, try the Persian version of pilaf with dried barberries (Beberitze in German). The taste reminds a bit of cranberries, but are smaller and not that intense sour.
Are those also called zereshk? Yes, that is definitely a version I love as well.
@@ModernAfricanTable Yes, it is. That is also the Persian word for it.
Wow… i can’t really tell how much i already love this new series. The idea of inviting people from other countries/cultures,to tell the story behind the recipe, and of course tell you how it has to be is soo great!
Vielen Dank für die tollen Sachen, die du hier auf dem Kanal präsentierst! Und dazu deine sympathische Art und deine tolle Präsentation. Und diese neue Serie gefällt mir sehr. Ich finde es super, dass du deine Reichweite nutzt um Tolle Menschen und ihre Art des Kochens zu präsentieren, die bisher noch nicht die Aufmerksamkeit bekommen haben, die sie verdienen ❤️
Very excited for this series, thank you for showing these foods and people to the world!
I've loved your attitude! And loved to meet her! A lot of culture and food can be shared with small creators! Thanks for this!
Next door to Kenya in Somalia we add sultanas/ raisins in our rice. A lot of the ingredients were actually identical except we always eat our rice with meat lamb, chicken or fish and a banana
Greetings from Kenya!
Pilau, pelau, plov, pilaf... Rice cooked with veg, optional meat, and spices is one of the truly universal dishes.
Although not named in the "PL" family, Mexican 'sopa de arroz' is a pilaf in spirit.
agreed!
In Gujarat we eat pulao (usually cooked with cauliflower and potatoes in addition to the onions and masalas) with Kachumber (onion, tomato, etc) as well.
I love this series!! i think it's a wonderful initiative, it makes me excited to see different faces than the ones we always see on youtube cooking channels
Thanks for that video Andong. I think African food is very underrated and not well known in western countries. I used to date a Zimbabwean woman and the food she made was insanely good. Our eating habits matched well because both Zimbabweans and Germans seem to really like meat 😃
Kachumbari adds a lot to the Pilau… please try it together with that next time. For my Kachumbari i use 1 thinly sliced tomato, 2 small finely sliced onions, 1 green finger long chilli in thin slices, 1 small lime as well as black pepper, salt and a small handfull of chopped koriander leaves.
Andong, thanks for introducing us to Neema! I've been looking for good sources for African cuisine and she's now on my subscribed list!
Yay! So happy to hear this.
Am from Kenya 🇰🇪 but i have never tried it with resins .... The meat version is superb .... Try it with some fresh juice (passion fruit juice).....
Until today i literally never knew there's another version...I've always known it to be meat!😂
Same here😂😂😂
Altho you can use potatoes ....
My family is Indian but we're from Kenya/Tanzania. We make Pilau too, similar but with no raisins. And we use goat meat. It's so nice seeing food that reminds me of home on a RUclips channel I'm not used to seeing it on!
I have Kenyan heritage and always wanted to learn how to cook some of the food my grandfather enjoyed. Thank you so much for sharing this recipe with us!
Nothing gives me more joy than seeing Aypee run into the frame as happily as in 14:13
Nice to see food from different cultures! Very enjoyable video!
I love how y'all are discovering that raw onion goes great with pillao! xD. It's my favourite combo. Recently my mom makes a version with the same onion and spices, but with chopped dried apricots, dried golden raisins, and carrots - my god is it my favourite version of pillao I've ever eaten in my life.
Hmmmm...I do love golden raisins in rice dishes, so this is right up my alley.
I'm going to serve it as a side dish to something or other pork, though. Sweet and savory and slightly spicy goes so well with that - I can't wait!
it is so GOOD and it will go very well with pork IMHO. YUM. I'm flabbergasted at how good this is!
This is a very good start of a great series!
What a charming guest, I already pressed the "Follow"-button! Thank you both for this great episode!
I liked the part where you eat the meal together and share your thoughts on the go :) keep it up!
yummmmmmmy ... I had to make it like RIGHT NOW and let me tell you it is the best rice dish I have EVER tasted in my entire life. WOW so good! SO GOOD. THANK you for sharing!!!!
Beans in Coconutsauce was my favorite Kenyan Coast Dish... So yummi! :) I like the idea of this series :)
As a horn african I grew up with basmati rice and raisens. Don't know of this is somali tradition (didn't grow up in somalia) but my mum always did rice with raisens when we had guests. Guys I'm here to tell you even if you hate raisens, I'm litrally it's number 1 hater, its really good in rice. Just try it. It bangs, the raisens does not overpower the rice.
I'm not surprised by the similarities given that our countries are neighbours 😬
@@ModernAfricanTable I'll try this recipe, my mum has never passed on her way of cooking rice (which has similar Indian influences). Never used those type of spices before in rice. Also yes alot of East african food has similarities, my mum even speaks swahili because she lived in Kenya for a while.
I am really excited for this series!
Much love from Kenya. Love your channel.
In Indian cuisine we rost spices without adding oil that enhance flavor then we grind it but I'm South Indian so we rost spices individually then we use stone grinder to grinde them into paste by adding water so it mix well with rice except for some spices like black cardamom and green cardamom bay leaf etc for cardamom we crack it to cook properly . It's almost like kashmiri pulao because kashmiri pulao is pulao made by mixing dryfruits fried in ghee.
And this is why I love your channel so much! I'm going to love this series! 🥰
Same I prefer Whole Spices stored in pantry. When I need them I put the whole serving mix into a small pan and toast them in table top oven. It's very quick and part of mise en place process. After it is toasted I smash it with a Big Pestle inside the metal pan. Fresh toasted spices every time.
I've never tried Kenyan pelau before, but I love Trini pelau! Seems like we use very different ingredients, but the cooking style is similar.
Its pilau *
@@koreals_creation There are many different spellings, but they are all pronounced the same and refer to similar dishes. Pilau, pelau, polao, pilav, pallao, etc. Pelau is the spelling used in the Caribbean.
I like this collaboration! It is nice to meet these amazing people!
The pilau masala mix of spices seems perfect for cooking in the Autumn and Winter as an introduction to this dish. Perfect timing! Thanks for sharing 😊
I'm persian, and as this dish is clearly persian inspired a bit of crispy tahdig on the bottom is a must for me, definitely trying this
Really enjoyed this interview! Thanks!
Couldn't start this new series in a better way! Pilau looks so good... maybe a Brazilian dish will be one of the next 3? Looking forward to it. Cheers! 🇧🇷
15:04 that’s exactly how they do it in Kenya 😂 you’ll find a brown dry layer of rice at the bottom of the pot
What an awesome idea! I bet you'll meet some very interesting people with this series!
Hey, that was a very inspirational video, thank you both.
And Neema, your smile is beautiful and heart opening, keep that up. :)
early, exited and remembering to leave a comment for engagement!
I love this series. Please continue it. Teaching dishes is important for me to know.
That guest seems like such a lovely person.
Sugar could be used as a flavour enhancer as long as you use just a little :)
I can just imagine how nice the smell is. Reminds me a lot of Mujaddara, just without lentils.
an interesting variation of pilaf. Our version I think comes more from the Eurasian steppe cultures, like Mongolian and Kazakh.
also, Kikkoman is a good choice, my preferred soy sauce.
I will definitly try this. As always: thank you for the great content Andong! ♥
very close to something we call Pulav here in India , its interesting how people on different continents were much more influenced with different cultures before the age of internet than we think they were. also Kachumbari looks very similar to kachumbar here in India although they are not served together i might try that next time.
it's very similar to our Saudi traditional dish kabsah but with a twist, and for us the meat is an important part of the dish either chicken or lamb, and risen is commonly used with rice here in Saudi (I don't like it personally)
Hey Andong! Try meat solyanka, not the bland watery kind but the rich concoction of heavenly ingridients coming together to make the ultimate hangover cure, and just an all around geat soup. Especially for the blistering winters.
WOW! I have to try this! 😍
Yeah definetely gonna use sultanines as well. I just can't stand raisins 😅 Thank you Neema for sharing this awesome recipe! Will try it out myself as soon as possible ^^
You're welcome. I feel you on the raisins. 😅
Excellent 👌🏻 Greetings from Scotland 😊 Have a wonderful day everyone 🌻
The work you put in your cooking videos is amazing keep that great work.
Nice video & great to watch 😊
Thanks for this Andong. From Nairobi with love
This is great. Looking forward to at least three more.
Great stuff Neema!
Thanks friend!!!! 😊
You're such a wonderfully captivating presenter, Andong.
This is actually a great idea. I love it when food and culture are combined. Thank you ^^
Trinidadians use this sugar technique to make stew. The sugar carmelises and loses its sweet taste. It give a more savoury taste and works creates a rich brown colour. I don’t brown sugar in my cooking because you can accidentally burn it and actually it does create carcinogenic carbon compounds. You can recreate the effect by blending and using a mix of equal parts molasses, soy sauce and 50/50 tomato ketchup and maple syrup.
I've really only ever had Ethiopian food, the times and reasons that Ethiopian immigrants came in large amounts are also interesting
This is such a cool idea and concept, also so cool that you have so much involved your contributor! Again well done Andong! :-)))
Between you and Adam Ragusea, I'm getting educated on culture and history without even looking for it- awesome work!
I have learnt more about my country
ayyyy 🙌🏾
ooh interesting. my local indian restaurants all sell "(vegetable) biryani" which to me sounds like pretty much the same thing.
i googled it and in fact it seems to be the same thing just that they stiry-fry the rice before.
will definitely give that one a try if i eat indian again. might not be exactly the same but welp, i'll take it :D
Been to India n for sure Kenyan pilau is similar to Indian biriyani ....Our biriyani is so different I'm 'Kenyan'. Her pilau is not so Kenyan....we don't add beans n raisins to our pilau...quite a wrong presentation...He should have collab'd with Kaluhi's kitchen instead...we don't add sugar as well....fuck modernafricantable's recipe is so wrong....WTF! I'm cringing
I was introduced to Pulao in Chennai, India. I loved their version with raisins and cashew nuts.
I liked the bit of history about using onions as spoons. Very cool observation.
I love this format!
Wonderful video as usual. And special thanks for making my ears open wide in delight for the intro music....very "Chris Huelsbeck" 🤩
As a Kenyan eating Pilau by itself is weird unless accompanied by the Kachumbari and some banana slices to beat the heat.
What's Kachumbari? Is it possible to make this outside of Kenya ingredients wise?
Edit: nevermind, just watched the video. It's a onion, tomato, cilantro salad.
@@martinn.6082 I made a short video about it to accompany this one.
I totally agree, pilau cannot be eaten on its own
Great content! Keep up the good work!
Finally a recipe from my country +254 🇰🇪 stand up.
What a wonderful lady!
Good Job both!
Aww Thank you!!!
@@ModernAfricanTable
I'm serious!
All the best for you!
Amazing, Im so going to try this!
this sounds/looks absolutely delicious, I love rice and I love savory sweet blends, must make
great idea/collab, lovly food. truely the universal language
id be cool if you tried a brazilian dish next
Feijoada 🤤
Raisins in rice with meat stock is faaantaaastic.
I had never put raisins in a savory rice dish before. You are right FAAAAAAAAAANTAAAAAAAAAAASTIC to say the least. WOW. I must go have another bowl. :)
watching this while literally eating pilau (or as we call it in India, pulao). Gonna have to make this soon!
Sharing a rice dish was such a good idea
Hi from kenya, this was such a good video keep it up
80s Music food montages are the bread and butter of this channel.
Your food visuals are always amazing 💖
I'm Indian and I've always hated pilau xD I wonder if this version is better
only one way to find out... 😬
Great idea collabing with other foodtubers. More of such content please.
hey did Andong make a video about making a perfect stock or something? I cant find it in his channel .