09-05-2020 di redazione
Rice sautéed with mango and cashews is a specialty that the Indians who emigrated to Kenya in the last century brought to the cuisine of the coast.
Habit favoured by the abundance of these two ingredients, combined with the great availability of basmati rice and pishori in these parts.
Here is our tasty recipe for a dish that can be accompanied by various sauces and condiments.
INGREDIENTS FOR 4 PEOPLE
Two cups of basmati or pishori rice
Two not too ripe mangoes julienned fine-grained
Half a cup of cashews
4 green chili peppers (pilipili)
Half a teaspoon of turmeric
Half a tablespoon of cumin seeds
Half a tablespoon of mustard seeds
salt and pepper to taste
sunflower seed oil
In a saucepan (better the wok) brown the onion with oil, add salt and pepper and then the cashews and whole chili peppers with the cumin and mustard seeds. Then add the finely chopped mango, turmeric and brown for two minutes, adding half a cup of water if necessary.
Finally add the tomatoes cut as for salad and turn off the heat.
Apart from cooking the basmati rice and when it is ready add to the saucepan and sauté.
At discretion you can sprinkle everything with parsley or coriander.
Serve warm as a side dish or even as a main course, accompanied by fish or meat.
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