Rwandan-inspired Ju'hori Palov

Ingredients

In this Rwandan adaptation of Ju'hori Palov, we incorporate traditional Rwandan ingredients to infuse the dish with local flavors. Instead of using Uzbek spices like paprika and chili powder, we use Rwandan spices such as cumin, coriander, and turmeric. Additionally, we include sweet plantains, peas, and carrots to enhance the dish's texture and add a touch of sweetness. These modifications create a unique fusion of flavors that celebrate both Uzbek and Rwandan culinary traditions. We alse have the original recipe for Ju'hori palov, so you can check it out.

• 500g (2 1/2 cups) long-grain rice 500g (2 1/2 cups) long-grain rice
• 500g (1 lb) beef or goat, cut into bite-sized pieces 500g (1 lb) beef or goat, cut into bite-sized pieces
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 teaspoon cumin 1 teaspoon cumin
• 1 teaspoon coriander 1 teaspoon coriander
• 1 teaspoon turmeric 1 teaspoon turmeric
• 2 cups beef or vegetable broth 2 cups beef or vegetable broth
• 2 ripe plantains, peeled and sliced 2 ripe plantains, peeled and sliced
• 1 cup frozen peas 1 cup frozen peas
• 1 cup diced carrots 1 cup diced carrots
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 12g, 4g
• Carbohydrates (total, sugars): 60g, 10g
• Protein: 25g
• Fiber: 6g
• Salt: 1.5g

Preparation

1. 1.
   Rinse the rice under cold water until the water runs clear. Drain and set aside.
2. 2.
   In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until golden brown.
3. 3.
   Add the meat to the pot and cook until browned on all sides.
4. 4.
   Stir in the cumin, coriander, and turmeric, and cook for an additional minute to toast the spices.
5. 5.
   Pour in the broth and bring to a boil. Reduce the heat to low, cover the pot, and simmer for 30 minutes.
6. 6.
   Add the sliced plantains, peas, and diced carrots to the pot. Stir well to combine.
7. 7.
   Season with salt and pepper to taste. Cover the pot and continue to simmer for another 15 minutes, or until the rice is cooked and the vegetables are tender.
8. 8.
   Remove from heat and let the dish rest for 5 minutes before fluffing the rice with a fork.
9. 9.
   Serve the Rwandan-inspired Ju'hori Palov hot and enjoy!

Treat your ingredients with care...

• Plantains — Choose ripe plantains with yellow skin for a sweeter flavor. If you can't find plantains, you can substitute with ripe bananas, but the flavor will be slightly different.

Tips & Tricks

• For a spicier version, add a pinch of cayenne pepper or chili powder.
• You can substitute beef or goat with chicken or lamb if desired.
• To enhance the flavors, marinate the meat in the spices for a few hours before cooking.
• If you prefer a softer texture, cook the rice for a few extra minutes.
• Garnish with fresh cilantro or parsley for added freshness.

Serving advice

Serve the Rwandan-inspired Ju'hori Palov as a main dish accompanied by a fresh salad or steamed vegetables. It pairs well with a side of Rwandan-style tomato and onion salad.

Presentation advice

Fluff the rice with a fork before serving to showcase its fluffy texture. Arrange the meat and vegetables on top of the rice for an appealing presentation. Garnish with fresh herbs for a pop of color.