Cardamom fragranced Tilapia Pilau with Omena (‘Native Small Fish’) By Chef Kiran Jethwa
Bringing chefs and science together, CGIAR and the Chefs’ Manifesto are kicking off CGIAR Science Week in Nairobi, Kenya with a lunch to remember.
Local chef Kiran Jethwa and his team at the Good Food Company have created a menu showcasing delicious, diverse, climate-resilient local foods. These recipes tell the story of crops and communities that are critical to food systems in Kenya and the wider African continent.
**Allergens: Butter(dairy), Fish, could contain traces of nuts
Ingredients:
- 10gms ginger chopped
- 10gms garlic chopped
- 10gms curry powder
- 2gms chili powder
- 25gms oil
- 5gms dhania/coriander
- 50 gms tilapia cut into chunks
- 5 gms omena
- 0.25 gms cardamom
- 25gms onion
- 10 gms salt
- 60 gms rice (uncooked)
Method:
Cook the rice with the cardamom and omena in seasoned water.
Heat oil and add the curry powder.
Saute garlic, ginger and 2/3s of your chopped onion in oil until soft and beginning to caramelise.
Add the chili powder.
Saute the tilapia in the mixture until about 75% cooked. Remove from heat.
Assemble the pilau with layers of rice interspersed with a layer sof fish. Be sure to sprinkle in dhania on each layer of fish.
Steam for 10 minutes.
Whilst steaming, fry your remaining 1/3 of onions until crispy.
Garnish with crispy onions and serve!
