Kenyan Millet Pilau

Ingredients

This adaptation of the Chinese Millet Qinafu incorporates the distinct flavors and spices of Kenyan cuisine. While the original dish focuses on the simplicity of millet, the Kenyan version adds a variety of aromatic spices such as cumin, cinnamon, and cardamom to create a more robust flavor profile. Additionally, the Kenyan Millet Pilau includes vegetables like carrots and peas, which add color, texture, and nutritional value to the dish. We alse have the original recipe for Millet Qinafu, so you can check it out.

• 2 cups (400g) millet 2 cups (400g) millet
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon cumin seeds 1 teaspoon cumin seeds
• 1 cinnamon stick 1 cinnamon stick
• 4 cardamom pods, lightly crushed 4 cardamom pods, lightly crushed
• 2 carrots, diced 2 carrots, diced
• 1 cup (150g) green peas 1 cup (150g) green peas
• 4 cups (950ml) vegetable broth 4 cups (950ml) vegetable broth
• Salt to taste Salt to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 55g, 6g
• Protein: 9g
• Fiber: 8g
• Salt: 1.5g

Preparation

1. 1.
   Rinse the millet under cold water and drain well.
2. 2.
   In a large pot, heat the vegetable oil over medium heat.
3. 3.
   Add the chopped onion and minced garlic to the pot and sauté until golden brown.
4. 4.
   Add the cumin seeds, cinnamon stick, and cardamom pods to the pot and cook for another minute until fragrant.
5. 5.
   Stir in the diced carrots and green peas, and cook for 2-3 minutes.
6. 6.
   Add the rinsed millet to the pot and stir well to coat the grains with the spices and vegetables.
7. 7.
   Pour in the vegetable broth and season with salt to taste.
8. 8.
   Bring the mixture to a boil, then reduce the heat to low, cover the pot, and simmer for 20-25 minutes or until the millet is tender and the liquid is absorbed.
9. 9.
   Remove the pot from heat and let it sit, covered, for 5 minutes.
10. 10.
    Fluff the millet pilau with a fork and garnish with fresh cilantro before serving.

Treat your ingredients with care...

• Millet — Toasting the millet grains before cooking enhances their nutty flavor and adds a pleasant aroma to the dish.
• Cumin seeds — Lightly toasting the cumin seeds in the oil before adding other ingredients helps release their aromatic oils and intensifies their flavor.
• Cardamom pods — Gently crushing the cardamom pods before adding them to the dish helps release their fragrant seeds and enhances the overall flavor.

Tips & Tricks

• You can customize the vegetables in the pilau according to your preference. Try adding bell peppers, green beans, or corn for variation.
• For a spicier version, add a chopped chili pepper or a pinch of cayenne pepper to the dish.
• Serve the Kenyan Millet Pilau with a side of tangy tomato and onion salad for a refreshing contrast of flavors.
• Leftover pilau can be refrigerated and enjoyed the next day. Simply reheat it in a pan with a little water to restore its moisture.

Serving advice

Serve the Kenyan Millet Pilau hot as a main course. Garnish with fresh cilantro for added freshness and aroma. Accompany it with a side of tangy tomato and onion salad for a complete and satisfying meal.

Presentation advice

To enhance the presentation of the Kenyan Millet Pilau, you can serve it in individual bowls or on a large platter. Sprinkle some additional fresh cilantro on top for an appealing touch. The vibrant colors of the carrots and peas will make the dish visually appealing.