Ingredients
- 500 g long-grain rice, rinsed
- 400 g beef, goat or chicken, in pieces
- 2 onions, sliced
- 3 tomatoes, crushed
- 3 garlic cloves
- 1 tsp cumin
- 1 tsp ground coriander
- ½ tsp cinnamon or 1 stick
- ½ tsp ginger
- 4 tbsp oil
- 1 l stock or water
- Salt, pepper, pili-pili
Method
- 01 Brown the meat in oil. Set aside.
- 02 In the same pot, soften onions, add garlic, tomatoes and spices 5 minutes.
- 03 Return the meat, add a little stock and simmer 15 minutes.
- 04 Add the rice and the rest of the salted liquid; it should sit a finger above the rice.
- 05 Bring to a boil, cover on low heat 18–20 minutes without stirring.
- 06 Rest 5 minutes covered, fluff with a fork and serve.
Pilau (or pilaw) travels the Swahili-speaking East: spices, rice, meat. In Kivu it sits beside [bugali](/en/recettes/bugali-kivu/) and lake dishes. It is not Kinshasa [loso mayonnaise](/en/recettes/loso-mayonnaise/): here the rice drinks the spiced broth. Atmosphere photo from East Africa (Commons credit)—the gesture remains that of households in Goma, Bukavu and around.
In the same spirit
Other recipes close by territory or by gesture.
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Loso na madesu
Loso na madesu recipe: rice and beans cooked together with onion, tomato and a little palm oil — an everyday Kinshasa plate.
20 min + 8 h soaking prep · 1 h 15 cook
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Loso mayonnaise
Loso mayonnaise recipe: plain rice mixed or topped with seasoned mayonnaise — everyday Kinshasa side and street plate.
10 min prep · 25 min cook
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Viande ya sauce
Beef simmered in a generous tomato and onion sauce — everyday Kinshasa cooking, distinct from kamundele skewers.
20 min prep · 1 h 30 cook