Somalian Pilau Rice with Banana & Kachumbari recipe

Why will you pair Rice with Banana? The answer lies in the eating of this contrasting and suited combination of flavours and textures.

The aromatic and earthy flavour of the Pilau rice paired with the acidity from the Tomato Salad and sweet creamy nature of the Banana makes this Somalian Pilau Rice dish my new favourite meal.

Honestly the flavours were so good the spice blend made it to my collection of Spices to be launched tomorrow on

300g of Basmati Rice
150ml of Water
1kg of diced Beef or T bone steak
2 tablespoonful of a Ginger, Onion, Aniseed & Garlic blend
4 large Banana Shallots or any Onions of your choosing
4 tablespoonful of your preferred oil
2 Bay leaves
2 Star Anise
3 red dried Chillies or 1 large Green Bell Pepper
2 levelled tablespoons of the Buy Ndudu Masala blend
2-4 organic Banana
Salt and Pepper to taste

5 large deseeded and sliced sun ripened Tomatoes
1 large thinly sliced Red Onion
5 large mild Red Chillies
2 tablespoonful of Apple Cider Vinegar or juice of 1 Lemon
6 tablespoonful of Extra Virgin Olive Oil
30g of fresh Parsley (optional)
Quarter of a teaspoon of freshly milled Black Peppercorns
Salt to taste


Watch how to prepare this incredible Somalian Pilaf Rice below;

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Saturday mornings meant my late Aunt Kate passed by our house with my cousins and in a convoy including Mum and I, we went to the market.

Honestly I can’t remember when this tradition started but it was one that I looked forward to, as I could chat and play with my cousins whilst we visited  Malam Atta Market in Accra, Ghana.

Mum always bought loads of smoked Fish which had at least 3 large smoked Tilapia added to the basket.

Saturdays were cooking days in our household and one could practically spend the entire day picking leaves, beans, fanning the fire, washing the dishes, grinding spices on a stone, eating and packing all leftovers  into the fridge and freezer respectively.

During my childhood, whilst Mum was cooking I watched as she added  the smoked Tilapia, Water, Ginger, Garlic, Aniseed, Grains of Selim and Onions whilst I was fanning the Coal Pot.

The smoky fishy smell of the stock had a way of making my tummy rumble. The stock was either used to make Okro soup, Light soup or Groundnut soup.

The stock was Mum’s imprint inherited from her Mum, my Grandma.

Today I’m sharing a classic and basic smoked Fish stock recipe that Grandma made , which can be used as a base for most stews, soups, Rice dishes and practically anything that calls for stock.

This stock recipe has been kept simple where Ginger , Garlic and Aniseed have been excluded, as they can be added later or when a recipe requires it.

Introducing the first in the series of amazing West African natural flavours aptly called the ‘Sankofa Series’.
I’ll be delving deeper into the health benefits and more later.

For now enjoy this stock recipe. My next recipe which I’ll share tomorrow includes this Smoked Fish Stock and a traditional Ghanaian condiment.



1 large smoked Tilapia (the best to use, however you can use any smoked Fish of your choosing)

1 large Onion

1 litre of Water

5 Grains of Selim (Hwentia/Etso)

10 Pettie Belle Chillies (Kpakposhito)

1 tablespoonful of Salt



Watch how to prepare this all natural flavour packed stock below; which includes explanations of the flavours.

Please don’t forget to subscribe, try the recipe, leave comments with your feedback and share.

All photos, recipes and videos are by the owner of this blog.