Kishumba (Green Plantains & Beans) Tanzania

This is banana and beans meal originated from Northeastern region in Tanzania.

Ingredients
Banana (green plantain)
Beans
Salt to taste
extra-virgin oil 
Bicarbonate of sod or Accent flavor enhancer 
Pumpkin (option)

Directions:
Cook the beans as directed until they are done in a heavy pot.
Peel, cut and wash plantains
Add them and bicarbonate of soda in a beans pot and cook for 45 minutes.
Add your pumpkin, olive oil and salt.
Cook for 15 more minutes
Mashed them together.

Serve while hot with veggie or beef stew. Also you can serve this with milk or tea. 

Enjoy


Half Cake (Tanzanian little cakes) Half Keki

Picture credits to http://www.cs.odu.edu/~wild/africa/recipes/recipes12.htm...
Ingredients
4 cups - All purpose flour
1/2 tbsp - Baking powder
1/2 tbsp - Baking soda
1/8 tbsp  - Salt
1 cup - Sugar
1 cup  - water (milk option)
1/4 cup - Vegetable oil 
2 cups - Vegetable oil for frying



Directions
1 Mix flour, baking powder, baking soda, salt and sugar together.
2. Add vegetable oil and (rub in )
3. Add water or milk and knead the dough until is smooth, silky, and elastic, about ten minutes. Add flour or water if necessary but you should be able to slice through the dough with no problem.
4. Cover the dough and let it sit in a warm place to rise. If the place is warm enough should take like 40 minutes...
5. After that kneading your dough again and roll it in a dry surface about 1/2 inch think
6. Cut the dough into small squares.
7. Cut each square in the middle a little bit. Do not go through all the way. You don't want to separate your square. 
10. Deep fry them in a medium heat until they are golden brown on both sides. 
11. Put them in a paper towel to absorb the grease.

They are the best to eat them with tea or warm meal...




Thanks Giving Special - Pilau Stuffing for Turkey

Best one I ever created.

With cinnamon and allspice, this Pilau stuffing reflects the customary flavors of Thanksgiving, but it's actually based on a very traditional Tanzania pilau. Serve the pilau as a side dish or use it as a stuffing, where the warm spices add flavor to the turkey as it cooks.


Note: Try to use real turkey stock, broth in this recipe or use some cut up turkey legs or wings (I used  some stuffs that they leave inside the turkey and a can of turkey broth) with some carrot, leek tops or onion, celery and simmer on very low for about an hour.

Ingredients:
  • 3 cups uncooked basmati rice (or long grain rice)
  • Pilau masala
  • 3 cups turkey stock 
  • Salt to taste
  • 1/2 cup golden raisins (option)
  • 1 cup cashew nuts (option)
  • 1 Big Onion
  • 1 Big garlic onion (about 10 cloves)
  • Vegetable oil
Directions
  1. Rinse the rice several times until the water runs clear. Drain in a colander.
  2. Heat vegetable oil in a heavy skillet (10-inch or similar size). Stir in the onion and fry until golden brown.
  3. Stir in Pilau masala.
  4. Add garlic onion and stir for few more minutes. Make sure you do not burn the mixture.
  5. Add the turkey stock and bring to boil.
  6. Add the rice and reduce the heat, stir occasionally until the water dries.  
  7. Take half of the pilau and stuff in you turkey. After stuffing remember to sew it. Tying it up with twine will easily cook the bird more evenly. 
  8. Cover the rest of the pilau with a foil paper. If the skillet you use to cooked your pilau is not oven safe then place it in a baking dish or casserole. 
  9. Bake the pilau and the turkey in a preheat oven around (325 degree F). 
  10. In one hour remove the pilau and continue to bake the turkey as per your instruction.             



Add the turkey broth when you make a stock for pilau...



I forgot to take a picture of the turkey after I sew in ...... 


This is how it looks after baked for 31/2 hours in 325 degree F


This is the rest of the pilau that I kept baked for one hour.....

I didn't marinate the turkey but the pilau gave the meat an all-over flavor.


Ugali Recipe (Sima) Tanzania


Ugali is a meal that eaten with various of soups, stews or custard milk. In Tanzania Ugali is made from corn meal, banana, semolina or cassava flour. The Ugali consistency differs from region to region. The consistency varies from porridge to a dough-like substance.





Ingredients
Flour (corn, cassava or banana flour) 
Water
Wooden spoon

Directions
Put water in a pot and set to boil
Take a little flour and mix with cold water
And the (flour and water) mixture in a boiling water and stir
Take one cup of the boiling mixture and set aside
Once the porridge boils again start to slowly add the flour and mix.
Keep mixing until the dough is formed
Then add back the water you have set aside and mix it again.
When you see the dough is not sticking to your wooden spoon is done

Save warm with stew, soup, or custard milk
 
*Ugali made from banana flour is always brown

Fufu recipes are eaten with the various Nigerian soup recipes. - See more at: http://www.allnigerianrecipes.com/fufu-recipes/#sthash.f2GuR214.dpuf
Fufu recipes are eaten with the various Nigerian soup recipes. - See more at: http://www.allnigerianrecipes.com/fufu-recipes/#sthash.f2GuR214.dpuf

Kalimati Mandazi ya Maji


Ingredients

  • 250g of Plain Flour
  • 2 teaspoons of yeast (the one used in baking bread)
  • ½ teaspoon ground nutmeg
  • Granulated Sugar to taste
  • 3 pinches of salt
  • Lukewarm water (for mixing)
  • Vegetable Oil (for frying)

Before you make the Nigerian Puff Puff

If your yeast is the type that looks like tiny pebbles or is like paste, mix it with lukewarm water and set aside. you will add it later when you have added water to the Puff Puff mix. If your yeast is in powder form, then add it when you add the other dry ingredients to the flour (as mentioned below).

Directions

  1. Put the floor in a bowl, add the ground nutmeg, powdered yeast, sugar and salt. Mix all these together.
  2. Add water in small quantities and mix everything by hand till you have a good blend of all the ingredients. Add the yeast you mixed with lukewarn water if applicable. Use warm water to mix the puff puff ingredients if you want it to rise faster.
  3. Keep mixing till the batter is smooth but not too watery to flow from a spoon. The mix should be much thicker than pancake batter (see video below).
  4. Cover the bowl with aluminum foil and make sure it is airtight by pressing the edges of the bowl (see video).
  5. Leave to rise for about 45 minutes. When OK to fry, the Puff Puff batter should have risen in quantity and will have some air bubbles.
  6. Pour some oil in a deep pot and allow to heat up. It's not advisable to use a deep fryer for Puff Puff because of the netting but if you want to use it, set the temperature to 170°C.
    Note: The oil should be at least 3 inches deep. This is so that the puff puff will become spherical when scooped into the oil. You don't want to end up with flat Pancakes. lol
  7. Test that the oil is hot enough by putting a drop of batter into the oil. If it sizzles and comes up to the surface of the oil, then the oil is hot enough. If the oil is not hot enough, the batter will go down to the bottom of the oil and stay there.
  8. When the oil is hot enough, scoop some batter into the oil with your hand by pressing the batter to come out from between your thumb and index finger. You should see the video for this technique as this is what will make your Puff Puff have a near-perfect spherical shape.
  9. Put in more scoops of the batter, as much as the space in the frying pot will allow without overcrowding.
  10. Once the underside of the puff puff has turned golden brown, flip the ball so that the topside will be fried as well.
  11. When both sides are golden brown, take out the puff puff balls and place in a sieve. If you want to reduce the oil on your Puff Puff as much as possible, then line your sieve with paper towels. The paper towels help soak away the excess oil on the puff puff.
- See more at: http://www.allnigerianrecipes.com/snacks/puff-puff.html#sthash.6sZqzAa0.dpuf

Ingredients

  • 250g of Plain Flour
  • 2 teaspoons of yeast (the one used in baking bread)
  • ½ teaspoon ground nutmeg
  • Granulated Sugar to taste
  • 3 pinches of salt
  • Lukewarm water (for mixing)
  • Vegetable Oil (for frying)

Before you make the Nigerian Puff Puff

If your yeast is the type that looks like tiny pebbles or is like paste, mix it with lukewarm water and set aside. you will add it later when you have added water to the Puff Puff mix. If your yeast is in powder form, then add it when you add the other dry ingredients to the flour (as mentioned below).

Directions

  1. Put the floor in a bowl, add the ground nutmeg, powdered yeast, sugar and salt. Mix all these together.
  2. Add water in small quantities and mix everything by hand till you have a good blend of all the ingredients. Add the yeast you mixed with lukewarn water if applicable. Use warm water to mix the puff puff ingredients if you want it to rise faster.
  3. Keep mixing till the batter is smooth but not too watery to flow from a spoon. The mix should be much thicker than pancake batter (see video below).
  4. Cover the bowl with aluminum foil and make sure it is airtight by pressing the edges of the bowl (see video).
  5. Leave to rise for about 45 minutes. When OK to fry, the Puff Puff batter should have risen in quantity and will have some air bubbles.
  6. Pour some oil in a deep pot and allow to heat up. It's not advisable to use a deep fryer for Puff Puff because of the netting but if you want to use it, set the temperature to 170°C.
    Note: The oil should be at least 3 inches deep. This is so that the puff puff will become spherical when scooped into the oil. You don't want to end up with flat Pancakes. lol
  7. Test that the oil is hot enough by putting a drop of batter into the oil. If it sizzles and comes up to the surface of the oil, then the oil is hot enough. If the oil is not hot enough, the batter will go down to the bottom of the oil and stay there.
  8. When the oil is hot enough, scoop some batter into the oil with your hand by pressing the batter to come out from between your thumb and index finger. You should see the video for this technique as this is what will make your Puff Puff have a near-perfect spherical shape.
  9. Put in more scoops of the batter, as much as the space in the frying pot will allow without overcrowding.
  10. Once the underside of the puff puff has turned golden brown, flip the ball so that the topside will be fried as well.
  11. When both sides are golden brown, take out the puff puff balls and place in a sieve. If you want to reduce the oil on your Puff Puff as much as possible, then line your sieve with paper towels. The paper towels help soak away the excess oil on the puff puff.
- See more at: http://www.allnigerianrecipes.com/snacks/puff-puff.html#sthash.6sZqzAa0.dpuf

Ingredients
Ingredients 
  • 2 cups all purpose flour
  • 2 cups room temperature water
  • 2 tsp dry yeast powder
  • 1/2 tsp table salt
  • 6 Tbsp granulated white sugar
  • Oil for frying
Directions
  • Add all dry ingredients to a bowl and mix.
  • Add water in increments, stirring/mixing as you go along. It should have a stretchy, elastic, cake batter consistency (mix thoroughly).
  • Cover with a warm cheese cloth to rise for 1-2 hours.
  • Mix a little bit more, then pre-heat oil in a deep fryer.
  • Use hands or a rounded spoon to scoop mixture into oil.
  • Test oil temperature by dropping in a spoonful of batter. Once it turns dark golden brown, its hot enough.
  • Add spoonfuls of batter to oil, avoid overcrowding.
  • Once underside turns dark golden brown, flip it (1-2 mins per side).
  • Once done, put on a plate lined with paper towel to drain oil.


Ingredients

  • 250g of Plain Flour
  • 2 teaspoons of yeast (the one used in baking bread)
  • ½ teaspoon ground nutmeg
  • Granulated Sugar to taste
  • 3 pinches of salt
  • Lukewarm water (for mixing)
  • Vegetable Oil (for frying)

Before you make the Nigerian Puff Puff

If your yeast is the type that looks like tiny pebbles or is like paste, mix it with lukewarm water and set aside. you will add it later when you have added water to the Puff Puff mix. If your yeast is in powder form, then add it when you add the other dry ingredients to the flour (as mentioned below).

Directions

  1. Put the floor in a bowl, add the ground nutmeg, powdered yeast, sugar and salt. Mix all these together.
  2. Add water in small quantities and mix everything by hand till you have a good blend of all the ingredients. Add the yeast you mixed with lukewarn water if applicable. Use warm water to mix the puff puff ingredients if you want it to rise faster.
  3. Keep mixing till the batter is smooth but not too watery to flow from a spoon. The mix should be much thicker than pancake batter (see video below).
  4. Cover the bowl with aluminum foil and make sure it is airtight by pressing the edges of the bowl (see video).
  5. Leave to rise for about 45 minutes. When OK to fry, the Puff Puff batter should have risen in quantity and will have some air bubbles.
  6. Pour some oil in a deep pot and allow to heat up. It's not advisable to use a deep fryer for Puff Puff because of the netting but if you want to use it, set the temperature to 170°C.
    Note: The oil should be at least 3 inches deep. This is so that the puff puff will become spherical when scooped into the oil. You don't want to end up with flat Pancakes. lol
  7. Test that the oil is hot enough by putting a drop of batter into the oil. If it sizzles and comes up to the surface of the oil, then the oil is hot enough. If the oil is not hot enough, the batter will go down to the bottom of the oil and stay there.
  8. When the oil is hot enough, scoop some batter into the oil with your hand by pressing the batter to come out from between your thumb and index finger. You should see the video for this technique as this is what will make your Puff Puff have a near-perfect spherical shape.
  9. Put in more scoops of the batter, as much as the space in the frying pot will allow without overcrowding.
  10. Once the underside of the puff puff has turned golden brown, flip the ball so that the topside will be fried as well.
  11. When both sides are golden brown, take out the puff puff balls and place in a sieve. If you want to reduce the oil on your Puff Puff as much as possible, then line your sieve with paper towels. The paper towels help soak away the excess oil on the puff puff.
- See more at: http://www.allnigerianrecipes.com/snacks/puff-puff.html#sthash.6sZqzAa0.dpuf

Ingredients

  • 250g of Plain Flour
  • 2 teaspoons of yeast (the one used in baking bread)
  • ½ teaspoon ground nutmeg
  • Granulated Sugar to taste
  • 3 pinches of salt
  • Lukewarm water (for mixing)
  • Vegetable Oil (for frying)

Before you make the Nigerian Puff Puff

If your yeast is the type that looks like tiny pebbles or is like paste, mix it with lukewarm water and set aside. you will add it later when you have added water to the Puff Puff mix. If your yeast is in powder form, then add it when you add the other dry ingredients to the flour (as mentioned below).

Directions

  1. Put the floor in a bowl, add the ground nutmeg, powdered yeast, sugar and salt. Mix all these together.
  2. Add water in small quantities and mix everything by hand till you have a good blend of all the ingredients. Add the yeast you mixed with lukewarn water if applicable. Use warm water to mix the puff puff ingredients if you want it to rise faster.
  3. Keep mixing till the batter is smooth but not too watery to flow from a spoon. The mix should be much thicker than pancake batter (see video below).
  4. Cover the bowl with aluminum foil and make sure it is airtight by pressing the edges of the bowl (see video).
  5. Leave to rise for about 45 minutes. When OK to fry, the Puff Puff batter should have risen in quantity and will have some air bubbles.
  6. Pour some oil in a deep pot and allow to heat up. It's not advisable to use a deep fryer for Puff Puff because of the netting but if you want to use it, set the temperature to 170°C.
    Note: The oil should be at least 3 inches deep. This is so that the puff puff will become spherical when scooped into the oil. You don't want to end up with flat Pancakes. lol
  7. Test that the oil is hot enough by putting a drop of batter into the oil. If it sizzles and comes up to the surface of the oil, then the oil is hot enough. If the oil is not hot enough, the batter will go down to the bottom of the oil and stay there.
  8. When the oil is hot enough, scoop some batter into the oil with your hand by pressing the batter to come out from between your thumb and index finger. You should see the video for this technique as this is what will make your Puff Puff have a near-perfect spherical shape.
  9. Put in more scoops of the batter, as much as the space in the frying pot will allow without overcrowding.
  10. Once the underside of the puff puff has turned golden brown, flip the ball so that the topside will be fried as well.
  11. When both sides are golden brown, take out the puff puff balls and place in a sieve. If you want to reduce the oil on your Puff Puff as much as possible, then line your sieve with paper towels. The paper towels help soak away the excess oil on the puff puff.
- See more at: http://www.allnigerianrecipes.com/snacks/puff-puff.html#sthash.6sZqzAa0.dpuf

Tanzanian Buns (Mandazi Style 1) Made with Baking Powder


Ingredients
1 egg

1/2 cup sugar
1 cup milk
4 Tbsp. margarine, melted

3 cups white flour
2 tsp. baking powder


1/2 tsp salt 
Oil (for frying)

Directions
  • Bring all ingredients to room temperature before mixing them together.   
  • Mix all ingredients in a bowl and kneel it until you form a dough.
  • Add a little more water or flour if necessary but you need to have a dough like a bread dough texture. Soft but not too sticky. 
  • Roll the dough on a lightly floured board until it is about 1/4 inch think. 
  • Cut into desired shape and fry in hot oil. 
  • Fry until both sides are golden brown. 
  • Remove Mandazi from oil and drain on paper towels 




  • 150g (5.3 oz) plain flour (all purpose flour)
  • ½ teaspoon baking powder
  • 2 tablespoons evaporated milk or 1 tablespoon powdered milk
  • 1 tablespoon granulated sugar
  • ¼ teaspoon salt
  • ¼ teaspoon nutmeg (for the authentic taste)
  • Warm water (for mixing)
  • Vegetable Oil (for frying)
  • - See more at: http://www.allnigerianrecipes.com/snacks/nigerian-buns.html#sthash.FWGZPHgu.dpuf

    Tanzanian Buns - Mahamri (Mandazi Style 2) Made with Yeast


    Ingredients
    1/2 cup sugar
    1/2 cup milk
    2 Tbsp. margarine, melted

    3 cups white flour
    2 tsp. yeast

    1/2 to 1 cup water
    1/2 tsp salt

    Direction
    • Bring all ingredients to room temperature before mixing them together.   
    • Mix all ingredients in a bowl and kneel it until you form a dough.
    • Add more water or flour if necessary but you need to have a dough like a bread dough texture. Soft but not too sticky. 
    • Cover the bowl and keep it in a warm place until double the size.
      Roll the dough on a lightly floured board until it is about 1/4 inch think. 
    • Cut into the shape you like and fry in hot oil. 
    • Fry until both sides are golden brown. 
    • Remove Mandazi from oil and drain on paper towels 


    Tanzanian Meat Pie


    INGREDIENTS

    FOR THE PASTRY
    3 cups flour
    1 tsp. salt
    1 tsp. sugar
    8 oz. margarine, cut in 1" cubes and frozen for 1 hour
    6 tbsp. very cold water


    FOR THE FILLING
    1 small russet potato
    1 tbsp. olive oil
    2 tsp. madras curry powder
    1 cup red onion, diced
    1 cup carrot, dice
    4 cloves garlic, minced
    8 oz. ground beef
    1 tbsp. thyme, chopped
    ¼ tsp. cayenne pepper
    1 cup beef stock
    1 tsp. salt
    1 flour or breadcrumbs
    1 egg, for eggwash

    Directions

    1. Preheat oven to 400 degrees F. In a food processor, pulse the flour, sugar and pinch of salt. Add margarine and mix the mixture until resembles coarse crumbs. Stir in water until mixture forms a ball. Dump the dough  into a medium sized bowl and cut into 10 equal sections. Roll each section into a six inch circle (approximately 1/8 inch thick). Set aside.
    2. Melt margarine in a skillet over medium heat. Saute onion until soft and translucent. Stir in ground beef.  Add the seasons and cook until beef is evenly brown, stirring constantly. Stir in beef stock and flour/bread crumbs. Simmer until liquid is absorbed. Remove from heat.
    3. Spoon equal amounts of filling into each pastry circle. Fold over and press edges together, making a half circle. Use a fork to press edges, and brush the top of each patty with beaten egg.
    4. Bake in preheated oven for 30 minutes, or until golden brown.

     


    For the dough

    • Plain Flour (All Purpose Flour)– 1 Kg (2.2 lbs)
    • Baking Powder – 2 teaspoons
    • Margarine – 500g (1.1 lbs)
    • Salt – 2 pinches
    • Cold Water - ½ cup / 125 ml / 4.2 oz
    - See more at: http://www.allnigerianrecipes.com/snacks/nigerian-meat-pie.html#sthash.oXoaTTgN.dpuf

    For the dough

    • Plain Flour (All Purpose Flour)– 1 Kg (2.2 lbs)
    • Baking Powder – 2 teaspoons
    • Margarine – 500g (1.1 lbs)
    • Salt – 2 pinches
    • Cold Water - ½ cup / 125 ml / 4.2 oz
    - See more at: http://www.allnigerianrecipes.com/snacks/nigerian-meat-pie.html#sthash.oXoaTTgN.dpuf

    Coconut Kashata Somali - style

    Ingredients
    1 cup - Milk
    2 cups - Sugar
    2 cups - fresh or moist grated coconut (or dried grated coconut moistened with a few tablespoons of milk or water)
    1 tsp - mint extract

    Direction
    In a hot skillet add milk and let it boil.
    Then add sugar
    Let it boil for about 8 to ten minutes and stir occasion so the milk won't boil over. 
    Add shredded coconut and continue to stir.
    Add mint extract.
    When the color starts to change to brown is done.
    Pour the mixture into a pan that has been lightly greased or lined with waxed paper. 
    Let rest for two minutes and cut into squares or diamonds while still warm. 
    Let cool and serve.








    Easy Foil Baked Trout with Broccoli

    Ingredients:
    4 6-oz. trout fillets
    Broccoli
    2 tablespoons lemon juice

    Olive oil 
    Sat and black pepper to taste

    Directions:
    Preheat oven to 400° F. 

    Clean and rinse the fish and lightly sprinkle with salt and black pepper. 
    Mix together with lemon juice. 
    Place each fillet and few broccoli buds on a piece of aluminum foil, pour 1/4 of the olive oil over each, and carefully seal them into an envelope of foil. 
    Bake for 20 minutes, unwrap and serve.

    Seafood Soup

    Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 1 large shallot, thinly sliced
  • 2 large garlic cloves, minced
  • 1/2 cup dry white wine
  • 1 1/2 cups chicken stock or low-sodium broth
  • 1 cup bottled clam juice
  • 1 bay leaf
  • 1/2 teaspoon hot sauce, plus more for serving
  • Salt and freshly ground pepper to taste
  •   1 dozen littleneck clams, scrubbed 
  • 1 dozen hard crabs, cleaned
  • 3/4 pound skinless snapper fillets, cut into 2-inch pieces
  • 1/2 pound medium shrimp
  • 2 tablespoons unsalted butter
  • 2 tablespoons coarsely chopped flat-leaf parsley 


  • Directions 
    In a large soup pot, heat the olive oil. Add the shallot and garlic and cook over high heat, stirring, until softened, about 3 minutes. 
    Add the wine and boil until reduced by half, about 3 minutes. 
    Add the stock, clam juice, tomatoes, thyme, bay leaf and hot sauce and season with salt and pepper. Bring to a boil over high heat and cook until slightly reduced, about 10 minutes. 
    Add the clams, cover and cook just until most of them open, about 5 minutes. 
    Add the snapper and shrimp, cover and simmer until they are cooked through and the remaining clams have opened, 2 to 3 minutes. 
    Using a slotted spoon, transfer the seafood to 4 bowls. 
    Add the butter and parsley and cook over moderate heat for 1 minute, swirling the pan. 
    Spoon the broth over the seafood and serve with sourdough toast.


    Mango Potato Cucumber Salad (Salad ya Maembe, Matango na Viazi Mviringo)

    Ingredients


    5-6 potatoes, boiled
    2 firm mangoes 
    1/4 cup Orange juice 
    2 tbsp Fresh lemon juice
    1/2 red bell pepper, seeded
    2 cucumbers
    1/2 green Bell pepper, seeded
    2 tbsp minced Ginger
    1/4 cup chopped Mint
    Salt and ground black pepper to taste


    Directions:
    • Place the cumin, paprika, coriander, black cardamom, ginger, cinnamon and mustard in a small pan, and heat over medium heat until the first tiny wisp of smoke appears.
    • Allow to cool, then grind in a grinder.
    • Set aside.
    • Peel the cucumbers, cut them in half lengthwise and cut the halves into half-inch slices.
    • Peel and pit the mangoes and cut the flesh into bite-sized chunks.
    • Cut the red and green bell peppers into thin strips.
    • In a large bowl, combine the potatoes, cucumbers, mangoes and bell pepper.
    • Add the orange juice, ginger, lemon juice, mint and 1 tablespoon of the spice mixture.
    • Toss well, season to taste with salt and pepper, toss again, and serve

    Easy Hummus Recipe (Kotoweo cha Dengu)

    A friend of mine (Jewish) one day invited me over for dinner at his mother's house. His mother served a homemade hummus and I loved it. I have been using hummus for quite sometime now in replace of dips and butter but the homemade one was just so delicious so I decided to learn how to make it from scratch by myself too. I found out the secret is the order in which you add ingredients to your food processor and  for extra smooth hummus is to remove the skins of each chickpea.

    Hummus is a Middle Eastern and Arabic food dip or spread. The hummus acts as both the protein and the condiment. I love hummus on cucumber slices, in fact, it's great on anything green.


    Ingredients


    • 2 cups drained well-cooked or canned chickpeas, liquid reserved
    • 1/2 cup tahini (sesame paste), optional, with some of its oil
    • 1/4 cup extra-virgin olive oil, plus oil for drizzling
    • 2 cloves garlic, peeled, or to taste
    • Salt and freshly ground black pepper to taste
    • 1 tablespoon ground cumin or paprika, or to taste, plus a sprinkling for garnish
    • Juice of 1 lemon, plus more as needed
    • Chopped fresh parsley leaves for garnish

    Directions 

    In the bowl of a food processor, combine tahini and lemon juice. Process for 1 minute.

    Add the olive oil, minced garlic, cumin and the salt to whipped tahini and lemon juice.

    Process for 30 seconds, scrape sides and bottom of bowl then process another 30 seconds.

    Add half of the chickpeas to the food processor then process for 1 minute. Scrape sides and bottom of bowl, add remaining chickpeas and process for 1 to 2 minutes or until thick and quite smooth.

    If the hummus is too thick or still have tiny bits of chickpea use the pause on the food processor and slowly add 2 to 3 tablespoons of water until the consistency is perfect.

    Scrape the hummus into a bowl then drizzle about 1 tablespoon of olive oil over the top and sprinkle with paprika.

    Store homemade hummus in an airtight container and refrigerate up to one week.

    Makande (Corn and Bean Meal)

    This is a tradition meal in Pare region (Northern East of Tanzania). Can be served with meat, fish, avocados or simply a salad.

    Ingredients
    8 oz beans  - soaked overnight
    8 oz white corn - soaked overnight

    1 Tbs butter or vegetable oil
    Coconut milk (option)
    Water
    Salt and pepper  - to taste


    Directions

    1. Place corns in a pot (heavy pot or if you have a clay cooking pot is even better (Chungu)). Cover and boil rapidly for 30 to 45 minutes. Longer if you didn't soak overnight. 


    2. Drain the beans and add. Keep boiling and add  more water if necessary but do not stir.

    3. Reduce the heat and continue boiling for about 1 hour or until the beans are tender.


    4. Add coconut milk, oil and salt and simmer for 15 minutes more. After you add coconut stirring occasionally.

    5. Adjust the seasoning and spoon into a warmed serving dish.

    Kuku wa Kuoka, Viazi Mviringo na Pili Pili Hoho (Broiled Chicken, Potatoes and Green Peppers)

    Ingredients

    8 small skin-on, bone-in chicken thighs 
    1 heaping tablespoon dried oregano

    3 tablespoons extra-virgin olive oil
    1 medium onion, cut into 1-inch pieces
    1 large green bell pepper, cut into 1 1/2-inch pieces
    6 cloves garlic, smashed
    4 to 6 pickled cherry peppers, seeded and sliced, plus 1/3 cup brine
    1/4 cup roughly chopped fresh parsley 
    1 russet potato, peeled and cut into 1-inch cubes
    Salt 
    Freshly ground pepper 


    Directions

    Preheat the broiler. Put the potato in a medium saucepan, cover with water and add 1 tablespoon salt. Bring to a simmer and cook until just tender, about 8 minutes. Drain well.

    Meanwhile, pat the chicken dry and sprinkle with the oregano, and salt and pepper to taste. Heat 2 tablespoons olive oil in a large cast-iron skillet over high heat. Add the chicken and cook until browned, about 5 minutes per side. Transfer the chicken to a plate.

    Add the potato to the skillet and cook, stirring, 3 minutes. Add the onion and bell pepper and cook until slightly soft, about 1 minute. Reduce the heat to medium; add the remaining 1 tablespoon olive oil and the garlic and cook 2 minutes. Add the cherry peppers and brine and cook, scraping up the pan with a wooden spoon, about 1 minute. Remove from the heat.

    Return the chicken to the skillet and sprinkle with the parsley. Toss with tongs, then set the chicken skin-side up on top of the vegetables. Broil until the skin is crisp, 2 to 3 minutes.

    Save them while warm

    Ndizi Mbivu za Kuchemsha na Mchuzi wa Nyama (Ripe Boiled Plantains with Meat Stew)

    One day I went to a party that was hosted by one of my Nigerian friends. I ate this food and liked it so much when I asked them what was that they told me it was Boiled Plantains. I didn't ask much how they cooked it because I thought to myself what could go wrong when you just boiling ripe plantains right? Wrong....The fisrt time I tried to make this food it came out like a baby food.....Then I found the secret was not to peel off skin until plantains are done cooking. 

    Ingredients
    Ripe Plantains  
    Salt

    Beef Stew

    Directions
    Wash plantains (a must)

    Cut/slice plantain into 1 inch rounds (thinner or thicker, up to you). 

    Add water to pot (enough to fill pot halfway), add salt, let boil over medium heat.

    Add cut/sliced plantains to boiling water.
     
    Let boil over medium heat for 20-25 minutes (less if your plantain is really ripe and more if it’s not very ripe).

    Turn heat off, set pot aside. On a tray, flat plate or even in the pot, get a fork and knife. Using the fork, hold plantain. Slide knife underneath skin/peel and gently cut/slice skin off. Roll off skin. Repeat for rest of plantains. When done, discard skin/peels, you won’t be needing them!
     
    Save them with meat stew, chicken stew or vegetable stew. Or you can sprinkle them with  cinnamon on top and eat them like a dessert...

    Kitawa (Plantain and Custard "Fermented" Milk) Ndizi na Maziwa ya Mgando



    This food originate from north eastern part of Tanzania (Kilimanjaro region ) in Chagga tribe. It was made by elders (mothers or mother in laws) for their newly young mothers. It 's one the foods in the region that claimed to help the body to produce more breast milk. 

    Ingredients
    4 = Green plantains
    3 cups  = Custard milk if you don't have that you can use (equal parts of sour cream and milk, 1 cup butter milk and 2 Tbs sour cream  or ricotta cheese and milk)
    1 tsp = Magadi (tradition bicarbonate of soda) I use accent flavor enhancer.
    Water = Enough t cook your plantain
    1 Tbs = Butter (salted)
    Salt  to taste ( if you use unsalted butter)

    Direction 
    • Peel the green plantains and cut them into small pieces.
    • Wash them thoroughly ( a must) 
    • Add water to pot (enough to fill pot halfway), add salt and accent, let boil over medium heat until tender.
    • Drain the water and mush the plantains.
    • Add butter and milk....If it is too thick add more water or more milk.
    • You can serve while hot or cold...
    ***Note to get custard milk Tanzanian style can be done by keeping the milk in a dry warm place for one to three days.  The process is not the same as American custard milk.   

    - You must use fresh milk from a dairy farm. Regular milk from the grocery store will not do it because has been treated.
    - 100% organic milk from the grocery store and you must make sure the milk is 100% organic

    Kuku wa kuchoma na Jiko la Mkaa (Charcoal Grill Chicken With Sautee Onion and Red Peppers)

    Ingredients
    2 red bell peppers
    1 tablespoon extra-virgin olive oil, plus more for liberal drizzling
    2 medium sweet onions, sliced into wedges, root end attached
    1 bulb fennel, thinly sliced, fennel fronds reserved for garnish
    3 to 4 large cloves garlic, thinly sliced
    Salt and freshly ground black pepper
    1 tablespoon white balsamic vinegar
    12 small bone-in chicken thighs
    Fennel pollen or ground fennel, for sprinkling
    1 lemon, zested and juiced

    Directions

    Prepare your charcoal grill

    Char the red bell peppers over charcoal grill  for 10 to 12 minutes, turning occasionally. Alternatively, char the peppers under the broiler for 7 to 8 minutes, turning occasionally, with the oven door slightly ajar to allow steam to escape. Place the charred peppers in bowl and cover with plastic wrap. When cool, peel and seed the peppers and slice lengthwise.

    Heat 1 tablespoon extra-virgin olive oil in a medium skillet over medium-high heat. Add the onions, fennel and garlic and season with salt and pepper. Cook, stirring frequently, for 15 minutes, or until the vegetables are tender and sweet. Deglaze with vinegar and combine with the peppers.

    Place a cooling rack over a baking sheet and place the chicken thighs on it. Drizzle the chicken thighs lightly with extra-virgin olive oil and season liberally with salt, pepper, and fennel pollen. Grill the chicken thighs for 30 -30 minutes, turning occasionally. Dress the cooked chicken with lemon zest and juice.

    Arrange the chicken on a platter and top with the onions and peppers.

    Kuku wa Kupika Kwenye Oven na Asparagus (Oven Roasted Chicken and Asparagus)

    Here is another way to spice up that everyday chicken dish. You’re sure to be a star in the kitchen with this simple dish. 
    Enjoy!

    Ingredients


    • 4 chicken thighs and legs
    • 2-4 cloves crushed garlic
    • 1 bunch rosemary
    • 1/4 cup olive oil
    • asparagus
    • 1 tablespoon lemon juice
    • salt and pepper
    • Avocado (option)
    Directions
    Preheat oven to 425 degrees F.
    Warm the garlic, rosemary and olive oil together in a small pan to blend the flavors, about 3-5 minutes. Cool the oil and add the lemon juice. Dip the chicken thighs and legs in the olive oil and garlic mixture.
    Place in a shallow baking dish or tray and
    Bake the chicken in the preheated oven for 30 to 35 minutes, until no longer pink and juices run clear about 160 degree internal temperature.

    In a separate roasting pan spread out the asparagus, drizzle with olive oil, salt and pepper. Roast 12-18 minutes or until cooked.

    Serve while hot  with potatoes or avocados


    Samaki wa Kupika Kwa Mvuke Kwenye Oven (Oven-Steamed Salmon With Mushrooms)



    Ingredient
    4 Salmon fillets - Serving 4

    2 tablespoons extra virgin olive
    1 pound white or portobello mushrooms, rinsed briefly, wiped dry  and sliced
    1-3 tablespoons thyme chopped
    Salt and freshly ground pepper




    Direction 
    Preheat the oven to 375 degrees.
    Wash and dry the salmon fillets and the mushrooms.
    Sprinkle each salmon with half of salt and pepper.
    Use 4 large pieces of aluminum foil – large enough to comfortably wrap around each piece of salmon and mushrooms alone.
    Place the thyme sprigs in the center of the foil; put the salmon on the foil, and surround it with the mushroom slices.
    Drizzle everything with olive oil, sprinkling of salt and pepper on top and pinch the foil together so the salmon is totally encased and no air can escape.


    Bake in the oven until cooked through, about 20 to 30 minutes. Save while hot.

    Sauce ya Nanasi (Pineapple Sauce)

    The picture's recipe is without the cornstarch
    The pineapple sauce that's sensational whether served warm or cold. It's delicious drizzled over ice cream for a simple dessert, or try it with ham for a dressed-up dinner. 

     Ingredients 
    1 small pineapple (diced and crushed) or One 20-ounce can crushed pineapple 
    1/2 cup sugar 
    1 tablespoon cornstarch (option) 
    2 teaspoons butter 
    1 teaspoon white vinegar 
    Pinch salt 



    Direction 

    Melt the butter and sugar in a medium skillet over medium heat. 

    Stir until the sugar dissolves, about 3 minutes. 
    Increase the heat to high. Add the pineapple, cornstarch and cook, stirring occasionally, until golden and coated in caramel, about 5 minutes. 
    Remove from the heat; stir in vinegar and salt. 

    Serve hot or cold and you can keep it in a tight container and store in a refrigerator for up to 30 days

    Kababu za Kuku (Chicken Kababu)

    Ingredients:
    1Ib breast chicken (ground Turkey)
    7 tbsp breadcrumbs
    1 tbsp curry powder
    1 tsp cumin powder
    1 egg
    1 tsp red chilli flakes (option)
    1 large potato (peeled, boiled and mashed)
    1 tbsp garlic/ginger paste
    Salt to taste
    Coriander
    Oil for frying

    Direction:
    Mince your chicken using food processor or meet grinder. Put the chicken in a frying pan with a little bit of oil, salt, black pepper (ground), red chilli flakes (option)  and some lemon juice.

    Cook the chicken, constantly stirring it until there’s no liquid left. Remove from heat and let it cool.

    Put the cooled chicken in a mixing bowl.

    Next add all the ingredients except the oil for frying and mix well.

    Then place the mixture in the fridge for at least half an hour.

    After half an hour, remove from the fridge and taste for salt.

    Shape them into kebabs and deep fry them in hot oil.

    Since the oil is hot, keep an eye on the kebabs not to burn.

    Serve them with lemon wedges or chutneys.
    Enjoy!!!