Tambi (Sev )

2 cups gram flour
2 tablespoons oil
1 pinch bicarbonate of soda
Salt to taste
Water to make dough
Oil to deep fry
Black paper (option)

Mix all the ingredients to make sticky dough. Grease hands with some oil for ease in handling dough.

Heat oil in heavy large frying pan. When it is hot, press the dough through and you may cut off the dough with your fingers.

Cook for about a minute or so. Then carefully flip over the tambi with a fork. Cook another minute but do not allow turning golden. Remove the when it still looks undone and whitish. Place on kitchen paper towel to drain and cool.

Repeat till all the dough is used up. Store as is in a tight container, or crush to small pieces.

Sambusa Za Nyama (Beef Samosa)

2 large potatoes, peeled
1 cup frozen peas, thawed 
2 tablespoons vegetable oil 
1/2 teaspoon cumin seeds 
1 bay leaf, crushed 
2 large onions, finely chopped 
1 pound ground beef 
4 cloves garlic, crushed 
1 tablespoon minced fresh ginger root 
1/2 teaspoon ground black pepper 
1 1/2 teaspoons salt 
1 teaspoon ground cumin 
1 teaspoon ground coriander 
1 teaspoon ground turmeric 
1 teaspoon chili powder 
1/2 teaspoon ground cinnamon 
1/2 teaspoon ground cardamom 
2 tablespoons chopped fresh cilantro 
2 tablespoons chopped green chill peppers 
1 quart oil for deep frying 
1 (16 ounce) package phyllo dough (or you can make from scratch)
    1. Bring a medium saucepan of lightly salted water to a boil. Stir in potatoes and peas. Cook until potatoes are tender but still firm, about 15 minutes. Drain, mash together and set aside.
    2. In a large saucepan over medium high heat, heat the oil. Brown cumin seeds and bay leaf. Mix in onions and ground beef. Cook until beef is evenly brown and onions are soft, about 5 minutes. Mix in garlic, fresh ginger root. Season with black pepper, salt, cumin, coriander, turmeric, chili powder, cinnamon and cardamom. Stir in the mashed potato mixture. Remove from heat and chill in the refrigerator for 1 hour, or until cool.
    3. Heat oil in a large, heavy saucepan over high heat.
    4. Mix cilantro and green chill peppers into the potato and beef mixture. Place approximately 1 tablespoon of the mixture onto each phyllo sheet. Fold sheets into triangles, pressing edges together with moistened fingers.
    5. In small batches, fry until golden brown, about 3 minutes. Drain on paper towels and serve warm.

    Supu Ya Nyanya (Tomato soup)


    • Tablespoon vegetable oil
    • Chopped onion
    • Cloves garlic, minced
    • Chopped carrot
    • Chopped celery
    • Crushed tomatoes
    • Vegetable broth
    • Worcestershire sauce (option)
    • Salt
    • Dried thyme
    • Ground black pepper
    • Hot pepper sauce (Option)


    1. Heat oil in a large Dutch oven over medium-high heat. Saute onion and garlic until onion is tender.
    2. Add carrot and celery; cook 7 to 9 minutes until tender, stirring frequently. Stir in tomatoes, broth, Worcestershire sauce, salt, thyme, pepper and hot pepper sauce. Reduce heat to low. Cover and simmer 20 minutes, stirring frequently.

    Supu Ya Mchicha (Creamed Spinach Soup)






    Mchuzi mix 
    Butter cream or sour cream
    Salt to tase
    Black paper (option)


    1. In a medium saucepan, combine water, bouillon, and spinach. Bring to a boil, and cook until spinach is tender. 
    2. Put the cooked spinach in a blender and set aside.
    3. Melt butter in a large saucepan over medium heat. Stir in flour, and cook for 2 minutes. Gradually whisk in milk. Season with minced onion, salt, and pepper. Cook, stirring constantly, until thickened. Stir in spinach mixture.