Marshallian Nawa

Background and History

Marshallian Nawa is a traditional dish originating from the modest kitchens of local villages nestled in the heart of a small coastal region. Often known for its rich flavors and aromatic spices, this dish carries the essence of community and warmth. This delectable meal gathers people around a table, fostering relationships while celebrating culinary heritage. Although the exact origins of the dish are hard to pin down, it is believed to have been influenced by trade mariners who introduced spices and novel cooking techniques to this coastal community.

Nawa, meaning feast or gathering in the local dialect, emphasizes the communal aspect of this dish. Marshallian Nawa is famous not just for its enticing taste but for the way it brings people together, encouraging conversations and bonding over a shared meal.

Ingredients

1. Chicken - 500g, boneless and cubed
2. Yogurt - 200ml
3. Onion - 1 large, finely chopped
4. Garlic - 4 cloves, minced
5. Ginger - 1-inch piece, grated
6. Cumin seeds - 1 tsp
7. Turmeric - 1/2 tsp
8. Chili powder - 1 tsp
9. Coriander leaves - a bunch, chopped
10. Salt - to taste
11. Olive oil - 3 tbsp
12. Rice - 300g, basmati preferred
13. Saffron strands - a pinch, soaked in warm milk
14. Cinnamon stick - 1
15. Cardamom pods - 3, slightly crushed
16. Cloves - 2

Preparation

To prepare for the Marshallian Nawa, begin by marinating the chicken. Mix yogurt, turmeric powder, and salt in a bowl. Coat the chicken thoroughly and allow it to sit for at least an hour. This marination process is crucial for infusing the chicken with flavors and ensuring tenderness.

Cooking the Chicken

1. Heat olive oil in a large skillet over medium heat.
2. Add cumin seeds and allow them to splutter.
3. Introduce the onion and sauté until golden brown.
4. Add garlic and ginger, frying until the raw aroma dissipates.
5. Sprinkle chili powder for a hint of heat.
6. Add the marinated chicken along with the marinade.
7. Cook while stirring occasionally until the chicken is well-cooked and the sauce thickens. This usually takes around 20 minutes; set your cooking timer.

Preparing the Rice

1. Rinse rice under cold water until the water runs clear.
2. Soak the rice for 30 minutes.
3. In a large pot, bring water to a boil and add cinnamon stick, cardamom pods, and cloves.
4. Add the soaked rice and cook until al dente.
5. Drain the rice.

Assembling and Cooking

In a large, heavy-bottomed pot, layer the cooked chicken at the bottom. Spread the par-cooked rice over the chicken. Drizzle the soaked saffron milk over the top. Cover the pot tightly and cook on low heat for approximately 15-20 minutes, allowing the flavors to meld.

Serving Suggestions

Once the cooking timer lapses, uncover the pot and garnish with fresh coriander leaves. Serve the Marshallian Nawa hot with a side of yogurt or fresh salad. This dish is best enjoyed in a communal setting, where everyone can share the pot and revel in each other's company.