RECIPE Zanzibar Fish Pilau

Frisch, a former line cook in New York, developed this recipe to showcase the ingredients and culinary traditions of Zanzibar.

I NGREDIENTS

2 tbsp ghee or coconut oil 4 shallots or 2 large red onions, sliced 3–5 whole cinnamon verum chips or 1 tsp ground true cinnamon 5–6 whole Pemba cloves or other high-quality cloves 2–4 green cardamom pods 4–5 garlic cloves, minced 3–4 inches of fresh unpeeled ginger, minced 2 cups long-grain basmati rice 3–4 cinnamon-tree leaves, or high-quality bay leaves 500 g white fish (ideally kingfish or swordfish), cut into small pieces

I NSTRUCTIONS

1. In a large pot or wok, heat ghee or coconut oil with sliced onions and a pinch of salt until caramelied.

2. Add spices, garlic and ginger, and sauté until fragrant, about 90 seconds.

3. Add the dry rice to the pot and sauté until slightly translucent to develop a slight nutty flavour.

4. Add cinnamon-tree leaves and raw fish pieces, and arrange in the middle of the pot of rice, with rice all around the fish.

5. Add water to cover the rice, about 3 cups, and bring to a boil.

6. Bring heat to the lowest setting and cover the pot. Let simmer until rice is cooked, about 20 minutes. Check periodically and add a little water if rice is too dry. SERVES 4