Kernels of corn and small pieces of carrot and pepper make this a colourful accompaniment. It tastes great with grilled or baked chicken, and can also be used as a filling for baked fish. In Tanzania, the rice is often served with a delicious fresh relish called Kachumbali (which I didn’t make).

Recipe from “The African and Middle Eastern Cookbook” by Josephine Bacon and Jenni Fleetwood

Serves 4; Preparation time 20 mins; Cooking time 30-35 mins


  • 350 g basmati rice
  • 3 tbsp vegetable or sunflower oil
  • 1 onion, peeled and chopped
  • 2 garlic cloves, peeled and crushed
  • 750 ml vegetable stock or water
  • 115 g corn kernels
  • ½ red or green pepper (or capsicum), deseeded and cubed
  • 1 large carrot, peeled and grated or cubed


  1. Wash rice in a sieve under cold running water, then leave to drain for abt 15 mins.
  2. Heat oil in a large pan and fry onion for a few mins over a medium heat, till just soft.
  3. Add rice and stirfry for abt 10 mins, taking care to keep stirring all the time so that rice doesn’t stick to pan.
  4. Add garlic and stock or water and stir well.
  5. Bring to the boil and cook over a high heat for 5 mins.
  6. Then reduce heat, cover and cook rice for 20 mins.
  7. Scatter corn kernels over rice, then scatter pepper on top and lastly, sprinkle over carrot.
  8. Cover tightly and steam over a low heat till rice is cooked.
  9. Then mix ingredients together with a fork and serve immediately.

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