Vitumbua (Tanzanian Coconut Rice Cup Cakes)


2 cups rice flour   
1/2 cup all purpose flour
1 tablespoon y
1 cup sugar  
1/2 cup coconut cream
Cardamon pods

Water at room temperature
Oil for frying

Cooking part

1. Soak the rice in water for 4 to 12 hours. Then empty the water completely.

2. Use blender or food processor to make fine flour

Process unit you get a thick creamed mixture

In a large mixer bowl combine 1/2-teaspoon sugar, 1/2-cup water and yeast let it sit for five minutes. Then add the rest of the ingredients and mix well until smooth. Cover the bowl with a hot wet towel to rise
The norm way to make them us by using vitumbua pan. If you don't have then use the Japanese pan, non-stick muffin pan or heavy frying pan. Heat the stove at medium-high adds a tsp of oil. Allow the oil to heat and then pour the mixture until reaches 3/4 to the top (like 1/2 a cup). Turn when tops are covered with bubbles and edges look cooked. Remove from heat when kitumbua stops steaming or test with a skewer to see if it is done.

Place them on a paper towel right away.

Supu ya Viazi vitamu (Sweet Potatoes Soup)

This is the best soup for little babies too. 
  •   Veritable oil
  •   Onion, sliced
  •   Ground cumin
  •   Sweet potatoes, peeled and cubed
  •   Chicken broth
  •   Yogurt
  •   Chopped parsley or cilantro
  •   Toasted pumpkin seeds


  1. In a soup pot heat oil. Add onions and cumin and saute 3-4 minutes. Add potatoes and chicken broth and bring to a boil. Reduce heat and simmer soup 20-25 minutes.
  2. Puree soup with Yogurt and parsley or cilantro. Serve each portion of soup with a dollop of sweet corn and sprinkle of pumpkin seeds and cilantro.

Scones za kitanzania (Tanzania Potato Sweet Scones {Sweet Dinner rolls})

1 cup sugar
1/2 vegetable oil
2 eggs
4 cups wheat flour
2 1/2 oz yeast
1/4 salt
2 cups water 
1 cup milk
1 cup mashed potatoes
2 Tsp melted butter


1- Dissolve yeast and 1 tbsp of sugar in the warm water for about 10 minutes.
2- Warm the milk in a saucepan until it just bubbles, add the 1/2 cup of vegetable oil and sugar to the milk. Stir. Remove from the heat and allow it to cool to lukewarm.
3- In a large bowl combine the egg, milk mixture, and yeast mixture. Stir well. Add the flour 1/2 cup at a time, stirring well.
4- Knead on a lightly floured surface for about 8 minutes.
5- Cover, allow to rest for 1 hour. Punch down and roll into two equal rounds.
6- Using a pizza cutter, cut each round into 8 pieces. Roll the wedges, starting with the wide end. Tuck the pulled dough under each roll, placing the pulled dough side down.
7- Brush the 2 tablespoons of melted butter over the rolls.
8- Bake at 350 for about 15 minutes, until golden. Freeze any leftovers for later use. 


Vegetable oil
Soy sauce 
Oregano flakes 
Garlic powder or fresh garlic, minced 
Freshly ground black pepper 
Onion, minced
2 1/2 lbs beef  
Green bell peppers 
Medium or cherry tomatoes 
Boiling onions (or medium red onions)

Cut  beef into 1 1/2 inch cubes. Combine remaining ingredients to make a marinade. Place cubes in a Ziploc bag with marinade and refrigerate for several hours or overnight, turning occasionally.

When ready to barbecue, soak wooden skewers in water for 30 minutes to keep them from scorching (or use metal ones which have been brushed with oil).

Prepare vegetables: quartered small or whole white boiling onions, whole mushrooms, cherry tomatoes or quartered tomato wedges and thick wedges of green pepper. Dip vegetables in oil before threading onto skewers alternating between meat cubes.

Broil over hot charcoal coals or in a 400°F gas grill or in the broiler of your oven for about 10 minutes; turn and broil for about 10 minutes on the other side or until done.

Serve over hot fluffy rice, on a bed of fresh lettuce leaves, or with buttered, grilled buns or pita pockets and fresh lettuce leaves for sandwiches. A leafy green salad is a wonderful accompaniment to shish-kabob.
Adopted from

Mkate Wa kiportugues (Portuguese Sweet Bread)

They often prepared this recipe around the Easter season, but I like it and cook at anytime!


1 1/4 cups very warm milk
1 cup sugar
1 stick unsalted butter (room temperature)
1 teaspoon salt
2 packages active dry yeast
1 teaspoon sugar
3 eggs, beaten
5-6 cups all purpose flour
12 uncooked eggs (in shell)
1 egg
1 teaspoon water


Mix one cup of very warm milk (should feel slightly warm when a drop is placed on the inside of your wrist) with 1 cup sugar, 1 stick of unsalted butter and 1 teaspoon of salt in the bowl of an electric mixer with the paddle attachment.
Sprinkle the yeast over the remaining warm milk (in a separate bowl or cup). Add 1 teaspoon sugar. Stir until dissolved. Set aside until yeast is bubbly, about 10 minutes.
Meanwhile, beat eggs until foamy; add eggs and yeast mixture to milk/butter/sugar mixture.
Beat in 5 cups of flour, gradually adding 1 cup at a time until a soft dough forms. Change to dough hook.
Knead 5-8 minutes with machine. Turn out onto a clean work surface and continue to knead by hand 1-2 minutes, until dough is smooth.
Butter or oil the inside of a non-metallic bowl and place dough inside, turning over once so that dough is coated and won't dry out. Cover with a clean damp towel or plastic wrap, then place in a warm place, free from any drafts.
Allow to rise for about 90 minutes, or until doubled in bulk. Punch dough down.
Turn out, again, onto a clean work surface. Divide dough evenly into 12 round pieces and form buns 3/4 inch thick. Arrange on 2 buttered cookie sheets.
Make a hollow depression in the center of each with the back of a tablespoon. Press an uncooked egg, gently into the depression. Roll remaining dough into two long thin log shapes and cut into 12 pieces (each). Form each into a thin strip, 6 inches in length. Place two strips over each egg, in criss-cross fashion, being sure to tuck in the ends under the bun.
Allow to rise again for about 45-90 minutes or until doubled in bulk (depends on the temperature in the room).
Preheat oven to 350°F.
Beat an egg with 1 teaspoon of water to make a wash; use mixture to gently brush tops of risen buns.
Cover loosely with aluminum foil and bake for 15 minutes or til golden. Remove to wire rack to cool. Brush lightly with melted butter.

Samaki, Mchicha na Ndizi (Fish with Plantains and Spinach)

Fish  (Any kind you like)
Spinach (fresh or frozen)
Tomatoes, diced 
Black pepper
Vegetable oil
Plantains (green) peeled and sliced
Coconut cream/milk 


1.Put plantain in a pan and cook until tender done
2.  Place the fish in the center and top with the rest of the ingredients but coconut cream/milk and spinach. Simmer until the fish is almost done
3. Add spinach and coconut milk and cook for 5 to 10 minutes or until the spinach is done.
Serve while hot..

Pasta za Mchicha na Vitunguu Saumu (Garlic Spinach Pasta)


  • 1 pound seashell pasta
  • 1 (10 ounce) package frozen chopped spinach ( used fresh spinach)
  • 2 tablespoons olive oil
  • 7 cloves garlic, minced
  • 1 teaspoon dried red pepper flakes (optional)
  • salt to taste
1. Bring a large pot of lightly salted water to a boil. Add pasta and spinach and cook for 8 to 10 minutes or until pasta is al dente; drain and reserve. 
2. Heat oil in a large skillet over medium heat. Add garlic and red pepper flakes; saute for 5 minutes or until the garlic turns light gold. Add cooked pasta and spinach to the skillet and mix well. Season with salt and toss; serve.

Save with grated cheese or grilled chicken. 

Recipe adopted from

Samaki wa Kukaa Kwenye Sufuria ( Pan Fried Fish Tanzanain Style)

Fried fish and rice is a favorite dish among most Tanzanian main land and islands.

Fish such as Tilapia, Snapper, Salmon
Salt to taste
Black pepper  
Chili powder (option) 
Oil to fry 

1.Wash the fish thoroughly and cut into pieces. 
2. Rub the turmeric over the fish pieces with about 1tsp salt and set aside for 15-20 minutes.
3..Rinse the fish under running water.
3.Mix salt and black pepper, chili pepper powder and lemon..
4.Heat the oil in a frying pan.
5.Coat the fish nicely with the lemon mixture and deep-fry until golden all over on a moderate heat for about 8-10 minutes.
6.Serve hot