Chai (Tanzanian style)

You can use chai masala if you have instead of all these spices and follow the same direction.

2-inch piece fresh ginger, cut into thin rounds 
2 cinnamon sticks 
2 teaspoons black peppercorn 
10 whole cloves
6 cardamom pods 
8 cups cold water 
2 table spoons of black tea or 3 bags of black tea (preferably African tea) 
2 cups whole milk 
1/2 cup (packed) golden brown sugar 

Combine first 5 ingredients in medium saucepan.  
Using mallet or back of large spoon, lightly crush or bruise spices.  
Add 8 cups water; bring to boil over high heat for about 5 to 10 minutes. 
 Add tea bags and boil again for 5 minutes.  
Reduce heat to medium-low, add milk and partially cover pan, and simmer gently for 10 minutes.  
Remove from heat.  
Add sugar bring tea just to simmer over high heat, whisking until sugar dissolves. 
Discharge tea bags or strain chai into teapot and serve hot.

Sauteed Red Cabbage (Tanzanian Style)

sliced 1/2 red cabbage
1 small onion
2 tablespoons extra-virgin olive oil 
1/3 lemon juice
2 tablespoons sugar
salt and black to taste

Heat a skillet over medium high heat. 
Add oil and onion and saute 2 minutes or until golden brown. 
Add cabbage and sauteing it until it wilts, 3 to 5 minutes. 
Add lemon juice and turn the cabbage in it. 
Sprinkle sugar over the cabbage and turn again. 
Season with salt and pepper continue to cook 10 minutes or until ready to serve, stirring occasionally.

Note: Do not over cooked the cabbage

Nyama Ya Kuku ya Kuchoma (Grilled chicken)

1/2 teaspoon lemon zest 
2 tablespoons fresh lemon juice 
1/2 teaspoon salt 
1/4 teaspoon ground black pepper 
1 pound chicken thighs & legs  
1 teaspoon minced ginger 
Hot red peppers (options)

In a large shallow dish, mix lemon zest, lemon juice, ginger, hot pepper and salt. 
Place the chicken in the dish, and turn to coat. 
Cover, and marinate 3 hours in the refrigerator. 

Prepare your outdoor grill for high heat. 
Put the chicken on the prepared grill and discard remaining mixture. 
Grill until the chicken is no longer pink and juices run clear.

Tanzanian Style Beef Kabobs

1/2 teaspoon lemon zest 
2 tablespoons fresh lemon juice 
1/2 teaspoon salt 
1/4 teaspoon ground black pepper 
1 pound boneless beef cut into 1 inch pieces 
1 large red onion, cut into wedges 
1 large green bell pepper, cut into 1 1/2 inch pieces 
1 teaspoon minced ginger 
1 pound cherries tomatoes
Hot red peppers (options)

In a large shallow dish, mix lemon zest, lemon juice, ginger, hot pepper and salt. 
Place the beef in the dish, and turn to coat. 
Cover, and marinate 3 hours in the refrigerator. 

Prepare your outdoor grill for high heat. 
Thread the beef, cherries tomatoes, onion wedges, and green bell pepper pieces alternately onto skewers. 
Discard remaining mixture. 
Grill skewers on the prepared grill until the beef is no longer pink and juices run clear.

Easy Yummy Carrots Cookies

This is such a yummy recipe and super easy to make. You can’t go wrong. My 5 year old daughter and I make this together all the time. It is not a perfect recipe but healthy. 

1 cup brown sugar
1 cup canola oil
3 eggs
1/2 cup applesauce
3 cups carrots
1 ½ whole wheat flour 
1 ½ white flour 
1 teaspoon cinnamon
1 teaspoon salt
2 teaspoon vanilla extract
1 teaspoon vinegar (option)
½ white sugar  
1 cup oatmeal (option)

Preheat oven to 350 degrees F (180 degrees C).
In a mixing bowl, cream the canola oil and brown sugar, eggs one at a time and vanilla; mix well.
Combine  the dry ingredients excerpt the white sugar and add to the creamed mixture and mix well.
Add grated carrots and mix again but do not over mix.
Carefully shaping balls of dough into a plate containing sugar. 
Put them onto an ungreased baking sheet. Flatten with fork. Bake for 12 minutes or until done.

Chapati za Maji - Tanzanian Pancakes (Crepes)

1 cup milk 
2 eggs
1 teaspoon salt
1/3 cup sugar
1 cup all purpose flour
1 tablespoon canola oil and more for cooking pancakes
1/2 cup water (or as needed)


Mix all the wet ingredients and whisk 
Put the flour salt and sugar in a large mixing bowl.
Gradually whisk in the wet mixture and mix.
The batter need to me not too heavy or too light. Just right enough so you will be able to scoop. If it is to heavy add a little more water. 
Cover and let it rest for abut 30 minutes to 1 hour

Heat the nonstick frying pan over medium -high heat.

Put small part of canola oil in the frying pan and swirl around so that it lightly coats the surface.
Pour a scant 1/4 cup batter into pan, quickly tilt pan in all directions so that the batter covers pan with a thin film.
Cook about 1 minute and carefully lift the edge of the pancake with a spatula and flip on another side and cook again for about 1 minute. 
Remove to a plate and repeat with a remaining batter. (Make sure to put a fresh dab of canola oil in a frying pan before pouring the batter each time)  

Serve them while hot with tea or stew. 

Kiumbo (Kiburu) Plantain & Beans Soup (Kilimanjaro Soup)

3 green plantains, peeled and diced
1 cup dried beans substitute (can red kidney beans)
1 tablespoon bicarbonate of soda substitute baking soda or accent flavor enhancer
1 pound stew beef (option)
1 tablespoon extra-virgin olive
Salt to taste
4 cups water

Soak your dried beans overnight (If you are you using the canned beans skip this step). 
Put in a heavy skillet pot the soaked beans and water, boil for one hour.
Add the meat (option) and cook until is soft and tender.
Add the peeled and diced plantains, salt and bicarbonate of soda and cover but make sure the water is enough to cook the plantains to tender.
Take the plantains out and mushy
Return to the mixture and mix
Add extra-virgin olive oil and mix well
If the soup is too dry add water and cook for 5 more minutes
Serve while hot 

Papaya Juice (Juisi ya Papai)

Fresh lemon juice
Sugar or honey 

Peel papaya and remove seeds; dice it into small pieces.
Place papaya pieces, Milk, fresh lemon juice, sugar and sugar in blender or food processor

Blend until a smooth puree.
Check for consistency; if it is too thick, then add more milk.
Blend it again for 5 seconds and taste for sugar.
Add more sugar to make sweeter or more lime juice to make it tangy and blend again for 5 seconds. Fresh papaya fruit juice is ready. 

Cassava and Curry Beef meal (Mihogo na Nyama )

1 1/2 pounds cassavas (about 3 by 8 inches long ), peeled and cut into 2-inch cubes 
1 pound beef stew 
1 3/4 pounds broccoli cuts into small florets
1 diced tomatoes
2 cloves garlic, minced 
1 teaspoon chopped fresh ginger 
1 teaspoon curry 
1 diced onion 
Coconut milk (option) 
Olive oil 
5 cups water or enough to cook beef
Salt and black pepper to taste 

Heat the olive oil in a skillet over medium heat, and brown the beef. 
Remove from skillet, reserving juices, and season with salt and pepper. 
Cook and stir the garlic, ginger in the skillet for 2 minutes, until tender, and season with curry powder. 
Mix in the diced tomatoes and juice.
Place back the beef and cook for 30 minutes 
Add the cassavas, broccoli and onion cover and cook until cassavas is done 
about 1 hour
Add coconut milk (option) - cook, stirring often, for 5 minutes 
Serve while hot

Ndizi na Nyama ya Ng'ombe (Plantains and Beef)

Green Plantains
Stewed beef, cut into cubes
2 fresh tomatoes sliced or 1 small can of tomatoes or tomatoes paste
2 onions, sliced 
Vegetable oil
Curry or 2 bouillon cubes
Red Chilli pepper (option)
Black pepper, to taste
Salt to taste

  • Wash the plantains, remove the skin carefully (so as to not damage the flesh) and cut into medium size cubes and soak in water (to avoid them from turning black).
  • Then seasoning the beef with black pepper, salt, garlic and the sliced onion. Then mix well together and set aside.
  • In a saucepan heat the oil and fry the seasoned beef for 5 to 10 minutes or until the meat is brown.
  • Stir very well and then add one cup of water. The amount of water you need to add should be able to cook the beef. You can add more water if necessary.
  • Add the plantain and all other ingredients and cook till tender but not mushy.
  • Adjust consistency of the salt and black pepper as desired.
  • Simmer for 2 minutes. 
  • Serve hot.

Mahindi ya kuchoma (Grill Corn Tanzanian Style)

Corn on the cob 

Charcoal Grill – Get the coals started and heat up until gray or medium hot. Arrange them so they are in an even layer.

Prep the Corn – Strip the corn husk all the way back to the stem. Do remove all the silk to expose the corn kernels.  

By now your grill should be hot so place each ear of corn on the grill rack and cook for about 15 minutes until the kernels are tender. You want to turn the corn occasionally so they cook uniformly and don’t burn. Expect the outside husk to turn black, but you don’t want them to burst into flames.

When done, remove from the grill, cut into pieces and serve on a platter.