Pilao Comorien

What we know so far

Pilao is the Comorian celebration rice: chicken (or beef, or fish) browned with onion and garlic, simmered in a tomato sauce spiced with cumin, cinnamon, cloves, turmeric or saffron and black pepper, then the rice cooked in that same pot so every grain takes the colour and the spice. It came with Arab traders as pilaf and picked up Indian and Malagasy touches on the islands. It is the dish of weddings, Eid and family gatherings, served with cucumber salad and a fresh chilli paste. Each island and each family has its own version, but the base of onion, garlic, cumin, cinnamon and cloves is constant.

The draft was written from 3 published sources and holds 17 ingredients and 7 steps. It has never been cooked by anybody at AFN, which is why it is waiting.

What claiming it means

1. Cook it the way you actually make it. Change anything in our draft that is wrong, and most of it probably is.
2. Photograph your own, so the page carries a real picture instead of somebody else's.
3. Send it in. An editor reads it, and it publishes with your name on it and a link to your profile.

See every dish waiting