Thanks Giving Special - Pilau Stuffing for Turkey

Best one I ever created.

With cinnamon and allspice, this Pilau stuffing reflects the customary flavors of Thanksgiving, but it's actually based on a very traditional Tanzania pilau. Serve the pilau as a side dish or use it as a stuffing, where the warm spices add flavor to the turkey as it cooks.


Note: Try to use real turkey stock, broth in this recipe or
use some cut up turkey legs or wings (I used  some stuffs that they leave inside the turkey and a can of turkey broth) with some carrot, leek tops or onion, celery and simmer on very low for about an hour.

Ingredients:

• 3 cups uncooked basmati rice (or long grain rice)
• Pilau masala
• 3 cups turkey stock 
• Salt to taste
• 1/2 cup golden raisins (option)
• 1 cup cashew nuts (option)
• 1 Big Onion
• 1 Big garlic onion (about 10 cloves)
• Vegetable oil

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Directions

1. Rinse the rice several times until the water runs clear. Drain in a colander.
2. Heat vegetable oil in a heavy skillet (10-inch or similar size). Stir in the onion and fry until golden brown.
3. Stir in Pilau masala.
4. Add garlic onion and stir for few more minutes. Make sure you do not burn the mixture.
5. Add the turkey stock and bring to boil.
6. Add the rice and reduce the heat, stir occasionally until the water dries.  
7. Take half of the pilau and stuff in you turkey. After stuffing remember to sew it. Tying it up with twine will easily cook the bird more evenly. 
8. Cover the rest of the pilau with a foil paper. If the skillet you use to cooked your pilau is not oven safe then place it in a baking dish or casserole. 
9. Bake the pilau and the turkey in a preheat oven around (325 degree F). 
10. In one hour remove the pilau and continue to bake the turkey as per your instruction.             

Add the turkey broth when you make a stock for pilau...

 

I forgot to take a picture of the turkey after I sew in ...... 

 

This is how it looks after baked for 31/2 hours in 325 degree F

 

This is the rest of the pilau that I kept baked for one hour.....

 

I didn't marinate the turkey but the pilau gave the meat an all-over flavor.

Ugali Recipe (Sima) Tanzania

Ugali is a meal that eaten with various of soups, stews or custard milk. In Tanzania Ugali is made from corn meal, banana, semolina or cassava flour. The Ugali consistency differs from region to region. The consistency varies from porridge to a dough-like substance.
 

Kalimati Mandazi ya Maji

Tanzanian Buns (Mandazi Style 1) Made with Baking Powder

Ingredients
1 egg

1/2 cup sugar
1 cup milk
4 Tbsp. margarine, melted
3 cups white flour
2 tsp. baking powder

1/2 tsp salt 
Oil (for frying)

Directions

• Bring all ingredients to room temperature before mixing them together.   

Tanzanian Buns - Mahamri (Mandazi Style 2) Made with Yeast

Ingredients
1/2 cup sugar
1/2 cup milk
2 Tbsp. margarine, melted
3 cups white flour
2 tsp. yeast
1/2 to 1 cup water
1/2 tsp salt

Direction

• Bring all ingredients to room temperature before mixing them together.   
• Mix all ingredients in a bowl and kneel it until you form a dough.
• Add more water or flour if necessary but you need to have a dough like a bread dough texture. Soft but not too sticky. 
• Cover the bowl and keep it in a warm place until double the size.
  Roll the dough on a lightly floured board until it is about 1/4 inch think. 
• Cut into the shape you like and fry in hot oil. 
• Fry until both sides are golden brown. 
• Remove Mandazi from oil and drain on paper towels 

Tanzanian Meat Pie