SLC23-W2 // "Afghan Cuisine"

adylinah (73)in #globalcuisine-s23w2 • 5 days ago

Greetings Dear Steemit Chefs!
I am pleased to join this class where we are given the privilege to learn new recipes by exploring through global cuisine

Designed with Canva

Culinary is an expensive skill to learn, having the opportunity here on steemit to acquire the knowledge free of charge is an honor. I will proceed to week 2 tasks;

Question 1: What is new for you from the course, any spice or cooking technique or anything that you want to share?

This is my first time of trying this particular recipe although some steps are similar to the method used in preparing Asun rice, Nigerian jollof and fried rice. Honestly, while reading through the course, I was surprised to see sugar as one of the ingredients. In my thought, I was like; SUGAR?!
The black raisins is also new to me, I couldn't even find it in the market.

The first and second stages of this cooking procedures were new to me as well; cooking meat in oil, onions and water before use and also caramelizing sugar, sliced carrots and black raisins.

I was familiar with the last stage which is the cooking proper ( boiling of rice with meat stock, adding of meat and caramelized ingredients).

Question 2: Is your local cuisine has any food that resembles with the shared recipe?

Yes, when I saw the recipe of afghan cuisine, the first local cuisine that crossed my mind was Asun rice.

Asun rice is among my local cuisine made with rice, goat meat, stock, red/ green bell pepper, onions and other spices. Just like the way sugar, sliced carrots and black raisins is being caramelized before adding to the rice. Here, the goat meat ( you can use beef) is being seasoned with spices and enough fresh pepper before adding to the rice.

Question 3: Make the afghani polaw by using the recipe given in course or which you like?Include your name tag with date in final presentationof recipe

I will share the preparation procedures for Afghani Polaw below using the recipe learned from this course.

Ingredients

Ingredients Used	Quantity
Beef	250g
Onions	3
Carrots	5 ( 1 big and 4 small size)
Rice	1½ cup
Salt	½ tbsp
Sugar	½ tbsp
Cumin seeds	½ tbsp
Nut in place of black raisins	½ cup
Oil	2½ tbsp

Preparation Procedures

Step 1: heat dry the pot, add oil, sliced onions before adding beef. I cooked the beef till get turned brown.

Heating oil	Added onions	Added meat	Frying together

Step 2: I proceeded to add salt, cumin seeds and water then cover it to boil properly.

Adding salt	Adding cumin seeds	Fried to brown	Adding hot water

While waiting for the meat to get tender, I soaked the nut in water. In the absence of black raisins, I made used of groundnut.

Nut soaked in water

I also parboiled and washed my rice then kept it aside. At this point, the meat was soft so I separated it from the stock.

Step 3: I caramelized the sugar with oil, heat my pan and add the sugar before carrots. After 2 minutes, I sieved out water from the nut and added it.

Adding sugar	Added carrots	Added nuts as black raisins	Caramelized ingredients

Step 4: I add my parboiled rice to the meat stock and cover to boil for few minutes.

Meat	Adding rice	Set to cook	Cooking process

Step 5: when I noticed the water has reduced, I added meat, stirred it before pouring the caramelized sugar, carrots and nuts.

Adding meat	Stirred	Adding caramelized ingredients	About to stirred together

At this point, I lowered my gas flame and allowed it to cook on low heat. My Afghani polaw delicacy was ready and served.

A pot of hot goodness!

Below is the final presentation;

A plate of Afghani polaw

Question 4: Share the cooking expenses of the recipe in steem and in your local currency

Here's the cooking expenses for this recipe;

Ingredients	Price in Naira	Price in Steem
Beef	#1,500	6.3 steem
Onions	#300	1.3 steem
Carrots	#500	2.1 steem
Rice	#1,000	4.2 steem
Salt	#300	1.3 steem
Sugar	#500	2.1 steem
Cumin seeds	#1,000	4.2 steem
Nut	#400	1.7 steem
Oil	#500	2.1 steem
Total	#6,000	25.3 steem