Pishori is Kenya’s version of Basmati rice and is very common. However, due to differentiation in strains, the grains tend to be a bit shorter and stout compared to those of Basmati. One should be careful when selecting a Pishori brand to purchase as most “pure Pishori” labels are just a blend of basmati with long grain rice. The Kenyan Pishori therefore tends to be stickier and tends to overcook if covered.
Rosecoco beans (Nyayo) or Kenya’s kidney beans are the most preferred variety by consumers. Normally found in their dried form, they are deep pink with beige and brown mottles. Rose Coco Beans, also known as Borlotti Beans are used worldwide in stews, curries and soups. A healthy ingredient, high in protein.
Sidano or Biryani RiceKSh150.00
Sindano or Biryani Rice is a popular, non-aromatic, imported rice variety consumed especially in budget-conscious households. When cooked the rice separates easily; another reason for its popularity. Being a popular rice it has also become prone to being mixed with other cheaper variety, so it is advisable to procure this rice from trusted rice vendors.
A very aromatic rice, mostly popular for it’s strong aroma. Pre-cooking sorting is a challenge because of tiny white stones which makes it difficult to separate the broken rice. The rice also requires a lot of attention in cooking, as it tends to cake. It should be cooked in low heat at 1.5 part water instead of 2 part water ratio to rice as in the other variety.