Ugali, mlenda and dagaa (Dry Salted Anchovies, Okra and Ugali)

Nani hatapenda kula ugali na mlenda jamani? Yes, jumatatu nilikula ugali, mlenda na dagaa (dry salted anchovies)


Mlenda 

Sijui hii inastahili kuitwa mlenda kwa wale watu wa Tabora na Mwanza lakini kwangu hii ilikua safi kabisa.

Mahitaji
Mchicha mchanga (Baby spinach)
Bamia
Chumvi
Accent flavor enhancer

Olive oil au veritable oil
Maji 

Directions
Osha bamia na mchicha, kisha zikatekate.
Katika safuria nzito weka kila kitu na funika. Pika katika moto wa medium lakini hakikisha unakoroga kila dakika kadhaa au ukiona mapovu yanapanda juu. Zikishaiva pondaponda jinsi unavyopenda.









Dry Salted Anchovies sauce
Dagaa (Dry salted Anchovies)
Kitunguu
Nyanya
Vegetable oil
Pilipili zilizokaushwa 

Jinsi ya kutengeneza
Ondoa vichwa 
Zioshe kwa maji ya moto halafu ziroweke kwenye maji kama saa moja hivi.
Zikaushe maji na uziwekek pembeni
Weka mafuta kwenye kikaangio chako yakishapata moto weka kitunguu.
Kaanga kikishakua cha brown weka nyanya, chumvi na pilipili
Kaanga mpaka nyanya imelainika 
Weka dagaa
Punguza moto na upike mpaka dagaa zimeiva. Kama nyanya yako ilikua kavu na haikuwa na maji mengi basi ongeza maji kidogo sana ya kutosha kuziivisha tu.


Ugali 
Maji
Unga wa mahindi (White Corn Meal)


Tanzania Potato Scones (sweet)

Ingredients:

1 cup sugar
1/2 cup vegetable oil
2 eggs
4 cups all purpose flour
2 1/2 teaspoons yeast
1/4 salt
2 cups water
1 cup mashed potato

Direction:

If you are using a bread machine follow your machine directions and set the dough cycle. .

If you are using a standing mixer then mix yeast with warm water and half a teaspoon of sugar. Let it sit for five minutes. Mix all the ingredients and mix until the dough is set.

Let the dough sit for 30 minutes or until it doubles. Mix it again and divide the dough into four equal parts. Again divide those parts into four equal parts to make even scones. Grease the baking pan with butter and put your scones 1/2 inches apart. Let it sit for 30 minutes again and turn the oven at 325 F degree. Bake it for 30 minutes.

Note you can egg wash your scones before you bake them for different textures.

Good luck, have fun and enjoy your scones

Kinywaji cha Maembe na Maziwa Ya Mgando (Mango Lassi)


Ingredients
Mango
Sugar
Butter Milk (full fat milk)
Sour cream (optional)
Cinnamon (optional)


Put  everything excerpt cinnamon in a blender and blend for 2 minutes then pour into individual glasses.

Sprinkle cinnamon on top (option)

The mango lassi can be kept refrigerated for up to 24 hours.

I didn't have any yogurt so I used homemade butter milk but it came out just as nice as the one I always have in Indian restaurants. 

The recipe adapted from simply recipes

Kinywaji cha Strawberry (Strawberry Sangria)


Very refreshing drink during the hot season ...


Strawberry Syrup:
1 cup unsweetened strawberries
Salt to taste 
1/2 cup sugar  
1 cup water 
Sangria:
1 750-ml bottle dry white wine
1/2 cups strawberries, diced (fresh or frozen)
1/2 cup sugar  
2 peaches, sliced
1 orange crosswise cut
1 Lime crosswise cut 
2 cups ginger ale or lemonade.

Direction 
Strawberry syrup
In a saucepan, bring sugar and water to a boil. Gradually add strawberries; return to a boil. Reduce heat; simmer, uncovered, for 10 minutes, stirring occasionally. 
 

Sangria
1. In a large pitcher or bowl, mix together 

2. Float slices of lemon, orange and lime in the mixture. Refrigerate overnight for best flavor. For a fizzy sangria, add club soda just before serving.

Tanzanian Style Simple Strawberry - Pancake Syrup Recipe

My mom used to make this syrup when i was little. She made these with either strawberries, raspberries, blueberries or blackberries. 

Ingredients
1 cup of sugar
2 cups of water
1 pinch of cornstarch or corn syrup (option)
2 cups of fresh strawberries



Directions
Wash fresh strawberry and crush them( use a blender or a food processor) for 30 second to one minute.
Mix sugar and water and bring to boil.
Add strawberry and simmer for 10 minutes. Stir occasional
Add cornstarch and cook for two more minutes. 



Chapati Maji za Karoti (Carrot Pancakes)


Ingredients:
1 cup wheat flour
1 tablespoon sugar
3 teaspoons baking powder
1/4 teaspoon salt
3/4 cup milk
1 cup shredded carrots
1 egg
2 tablespoons vegetable oil

Directions
1 In a bowl, mix together the dry ingredients [flour, sugar, b. powder, salt.].

2 Mix in the milk, egg, and applesauce.
3 Put raw, uncooked carrots in a food processor until very fine.
4 Stir the carrots in with the batter.

5 Spray your griddle or frying pan with cooking spray, then heat to 375 or medium heat.
6 Use 1/4 cup to measure out your pancakes. Cook pancakes until bubbly on top, then flip over until the other side is also cooked and golden.

Chapati Maji na Mboga Za majani (Tanzanian Mixed Veggies Pancakes)


Ingredients

2 wheat flour
1 cup potato mashed
3 eggs
1 milk
1/2 scallions
1/2 boiled cauliflower
2/3 cup grated raw carrots
1 tablespoon butter
1 teaspoon salt
Chilli Powder to taste



How to make Mix Vegetable Pancakes

To make the pancakes sift the flour along with the salt.
Add the eggs and gradually add the milk.
Then add mashed potatoes.
Mix and beat thoroughly till the batter is smooth and free of lumps if it is too thick add a little bit of water.
Allow the batter to remain in a cool place for about an hour.
Add the remain ingredients fold in together

Cooking
Heat little vegetable oil in a frying pan or use cooking spray.
Pour a spoonful of the batter on it.
Cook one side till it is light brown, turn and cook on the other side.

Serve hot with any sauce, stew or tea

Kashata Za Nazi (Tanzanian Coconut Kashata

Ingredients

1 cup sugar
1 cup moist grated coconut (or one cup of dried grated coconut moistened with 2 tbsp of milk or water)
1/2 teaspoon Cardamon 
1/4 cup whole wheat flour (option)

Food color (option)


Directions

Get fresh matured coconut


Get the coconut meat out of the coconut
 

Grate coconut as needed or finely chop in a food processor.. 
 

In a hot skillet, heat the sugar until it melts and just when it begins to turn brown reduce heat. 


 Add coconut and all other ingredients mix well with a wooden spoon for about a minute.


Poor the mixture into a pan that has been lightly greased or lined with waxed paper.  Use a spatula to layer the top and let it rest for few minutes. 


Cut into squares or diamonds while still warm.


* For crunchy kashata use the direction
*For chewy kashata add one spoon of water


Let cool and serve.

Pilau Ya Kuku (Chicken Pilau - Tanzanian Recipe)

Ingredients:
  • one-half teaspoon cumin seeds
  • one-half teaspoon whole black peppercorns
  • several whole cloves ("cloves" not "cloves of garlic")
  • one cinnamon stick (or a few pinches ground cinnamon)
  • a few cardamom pods (or a few pinches ground cardamom)
  • oil for frying
  • several cloves of garlic
  • two teaspoons fresh ginger
  • three cups of rice (uncooked)
  • one big onions, chopped
  • one to two pounds of meat (beef, chicken, mutton, fish, shrimp, or prawns), cut into bite-sized pieces
  • two to four potatoes, peeled and cut into quarters

Mkate Wa Wayahudi (Challah Bread with Grape Jam)

2 1/2 cups warm water (110 degrees F/45 degrees C) 
1 tablespoon active dry yeast 
1/2 cup honey 
4 tablespoons vegetable oil 
3 eggs 
1 tablespoon salt 
8 cups unbleached all-purpose flour 
1 tablespoon poppy seeds (optional) 
Grape jam (optional)

    Directions

    1. In a large bowl, sprinkle yeast over barely warm water. Beat in honey, oil, 2 eggs, and salt. Add the flour one cup at a time, beating after each addition, graduating to kneading with hands as dough thickens. Knead until smooth and elastic and no longer sticky, adding flour as needed. Cover with a damp clean cloth and let rise for 1 1/2 hours or until dough has doubled in bulk.
    2. Punch down the risen dough and turn out onto floured board. Divide in half and knead each half for five minutes or so, adding flour as needed to keep from getting sticky. Divide each half into thirds and roll into long snake about 1 1/2 inches in diameter. Pinch the ends of the three snakes together firmly and braid from middle. Either leave as braid or form into a round braided loaf by bringing ends together, curving braid into a circle, pinch ends together. Grease two baking trays and place finished braid or round on each. Cover with towel and let rise about one hour.
    3. Preheat oven to 375 degrees F (190 degrees C).
    4. Beat the remaining egg and brush a generous amount over each braid. Sprinkle with poppy seeds if desired.
    5. Bake at 375 degrees F (190 degrees C) for about 40 minutes. Bread should have a nice hollow sound when thumped on the bottom. Cool on a rack for at least one hour before slicing.

    Mandazi Ya Nazi (Coconut Mandazi)

    Ingredients
    6 cups multipurpose wheat flour
    1 eggs
    2 tablespoons margarine, butter or vegetable oil
    1/2 sugar
    1 can coconut milk
    2 1/2 teaspoons yeast
    1/2 powder milk ( or 1 cup milk)
    1 cup room temperature water if you are using powder milk
    1 teaspoon ground Cardamon
    pinch of salt
    oil for frying


    Direction

    Mix yeast with a few spoonfuls of the warm water and let it sit for five minutes.
    Combine all the dry ingredients together then add butter, and the rest of the ingredients but milk in a mixing bowl. Gradually add milk while kneading the dough if not using milk add water as necessary. After elastic dough is formed cover it with a hot wet towel or in a warm place and allow to rise for 20 minutes. Kneading again and let it sit for 20 minutes more.

    Divide the dough into four pieces. Roll the dough into 6 or 9 inches pie and 2/3 inches thick. Cut it using a knife or a cookie cutter and let them sit for ten minutes time. Heat vegetable oil in a thick heavy pot and deep fry few at a time until they turn to golden brown color and turn in another side and do the same. Remove and place on paper towels to drain.

    You can serve warm or cold

    Sambusa za Wasiokula Nyama (Vegitarian Samosa)

    For the Pastry

    1 1/2 cups all purpose Flour
    1/4 cup oil
    1/8 cup water
    Salt 1 teaspoon
    Red Chili powder 1/4 teaspoon

    For the filling
    4 medium Potatoes, boiled and mashed coarsely
    1/2 cup green Peas, cooked
    1/2 tsp Garam Masala
    1/4 tsp Pepper
    Salt to taste or 1 teaspoon
    1/4 tsp Red chili powder
    1/2 tsp Cumin powder
    3 Tablespoons Oil
    1/2 Cumin seeds
    1 finely chopped Green Chili
    1 teaspoon lemon juice
    Oil for deep frying


    First prepare the filling. Heat oil and season it with cumin seeds and finely chopped green chilies. Then add the mashed potatoes and the peas.

    Now put in all the masalas like the garam masala, pepper, red chili powder and cumin powder. Mix well and let it cook for 5-6 minutes covered. Add the lemon juice and mix well. Then remove and keep aside. Let it cool.

    Now make the pastry. Mix the flour, water, oil, salt and red chili powder to make a stiff dough. Keep aside.

    To put the Samosa together

    Cut the pastry dough into 4 equal parts. Take a piece of one of the 4 parts of the pastry dough. Roll it out into a round about 6 to 8 inches in diameter.

    Cut it in two parts, moisten the straight edge with a finger dipped in water, then take one semi circle and fold it in a shape of cone .

    Stuff about a tablespoon of the potatoes-peas mixture in that cone and seal the top edge with a drop of water on your finger and press the edges together. Make all the Samosas this way. Keep both the samosa and dough covered with a towel.

    Heat oil and deep fry the Samosas. Fry 4 to 5 at a time for about 2 to 3 minutes turning once after 1 minute or Fry the samosa to a rich golden brown.