Spiced Swahili rice with beef (Swahili pilau)

1. Cut the beef into 3 cm cubes and simmer, covered, with the water, half the garlic and ginger and half the salt for 50 minutes, then strain and keep the cooking liquid (about 900 ml).

2. Slice the onions thinly and fry them in the oil in a heavy-based pan for 15 minutes, stirring often, until dark brown; this gives pilau its colour.

3. Add the cinnamon stick, cloves, cardamom, cumin, pepper and the remaining garlic and ginger and fry for 1 minute until fragrant.

4. Add the cooked beef, fry for 5 minutes, then add the washed and drained rice and the remaining salt and stir for 2 minutes.

5. Pour in the hot cooking liquid, bring to the boil, cover and cook on the lowest heat for 20 minutes without stirring.

6. Rest for 10 minutes covered, fluff with a fork and serve with kachumbari salad (tomato, red onion, chilli, lime).

Tip: Swahili pilau is the festive rice of the East African coast, carrying the spices of the Arab and Indian traders. The dark-fried onion is the key, but take care not to burn it or it will be bitter. It is made the same way with chicken or goat.