Swahili Beef Pilau by Chef Maliha Islam Mohammed, H&S Chef Of The Month

H&S Chef Of The Month

Chef Maliha Islam Mohammed

Nationality: Kenyan

Interview With H&S Magazine

Who Is Maliha Islam Mohammed?

I am a self-taught chef, born and raised in Mombasa, Kenya. I am also a culinary instructor at Gourmet Academy, a food tour guide, a culinary judge, an outside caterer, and last but not least, a private chef.

 

Type Of Cuisine?

I love Swahili and Middle Eastern meets Indian fusion cuisines. I enjoy cooking these cuisines because they taste great, I love cooking with spices, and I appreciate understanding different cultures and gaining insight into the diversity of the culinary world around us.

 

What Inspired You To Become A Chef?

I started cooking early in my childhood and teenage years, as I am the firstborn in a family of six. My mum always made sure I knew how to cook, teaching me the basics when I was as young as 10. Then, 10 years ago, I entered a national cooking competition in Kenya and placed 3rd. This experience inspired me to pursue cooking professionally, rather than just as a home cook.

 

What Is The Biggest Challenge You Have Faced In The Culinary Industry?

My biggest challenge has been fitting in within a male-dominated field. Some male chefs look down on you, feel intimidated, or find it difficult to cook alongside a female. Additionally, there’s the issue of being overworked and underpaid. As a chef, you really have to work hard to be appreciated or acknowledged. Some chefs give up or end up doing random jobs. However, if you have a good network, you can stay in the industry for a long time. It’s challenging, but if you pursue it with relentless resilience, it will eventually become a walk in the park.

 

What’s Your Biggest Achievement In The Culinary Industry?

My greatest achievement in the culinary world was breaking the Guinness World Record in 2023 for the longest cooking marathon as an individual. I cooked for 150 hours non-stop. Although I wasn’t officially verified due to an error in my timekeeper’s statement, I still regard it as a significant accomplishment.

 

When It comes To Cooking, What Is More Important To You, The Technique, The Ingredients Or The Creativity?

When it comes to cooking, what is more important to me is creativity. It’s about how you transform ingredients into a masterpiece, from the techniques used in knife cuts to the final plating. Ultimately, it all comes down to the chef’s creativity.

Recipe Of The Week: Swahili Beef Pilau

The Beef Cubes

Ingredients:

• ¾ kg beef, cubed
• 1 tsp garlic paste
• 1 tsp ginger paste
• 2 cups of water

The Swahili Beef Pilau

Ingredients:

• 6 Tbsp oil
• 2 medium onions, peeled and cut into (slices)
• 3 cardamom pods (whole)
• ½ tsp whole black pepper corns
• 2 sticks cinnamon
• 4 whole cloves
• 1 tsp whole cumin seeds
• 1 star anise (optional)
• 5 medium potatoes, peeled & cut in halves
• 1 cup warm water
• 2 cups basmati rice soaked in water

 

Preparation: The Beef Cubes

In a cooking pot, add the ginger and garlic paste, then add in the beef cubes, and the water and cook the meat till it’s nice and tender. Once ready, keep aside.

Preparation: The Swahili Beef Pilau

In another pot add the oil then the onions, & fry until they turn golden brown, then add all the whole spices and potatoes & cook for about 4 minutes over medium heat. Next, add in the boiled meat with its broth and bring to a boil over high heat, and add 1 more cup of warm water and let it boil for about 5 minutes. Next, add in the soaked & drained rice and cook for about 10 minutes over medium to low heat, until it’s almost tender but not fully cooked (to check this press a grain of rice against a wooden spoon, it should break into pieces, indicating the rice is ready), draining any excess water if ready using a sieve, or adding some more water to ensure the rice is cooked to perfection. Place the pot covered with a foil in the pre-heated oven for 25 minutes, at 350c degrees. Remove, & fluff up the pilau gently, using a fork or a spoon.

 

Plating

To serve, on a plate dish out the Swahili beef pilau, and serve hot, with salad and mango pickles!