Recipes

Evangelical Lutheran Church in Tanzania

The people of Tanzania eat a diet that is typically sub-Saharan African, based on cassava, cornmeal, coconut (in the coastal areas), bananas, rice and a variety of vegetables. The island state of Zanzibar ( known for cloves),was part of the Sultanate of Oman from 1698 to 1830, so that part of the country has a strong Arabic influence in its cooking.

Samoosa egg roll cases, cut into two squares 1 lb. ground beef browned with 1/2 pound chopped onion 1 tsp. tumeric 1tsp. curry powder 1 tsp. salt 1/4 tsp. red pepper Fold each square into a triangle, add about one teaspoon meat mixture, and seal edges with water (or) fold each square into an ice cream cone shape, turn up bottom and seal with water, add about one teaspoon of meat mixture, fold over top and seal using water. Deep fry in hot oil until golden brown–this does not take long! To store: freeze and thaw in oven 10 minutes at 350 degrees. This helps prevent soggy samoosa! Makes about 30.

Chai – African Tea Boil and let simmer: 4 cups water 2 to 4 tsp. of black tea leaves 1 tsp. cardamon 3 to 4 cinnamon sticks 1/4 to 1/2 cup of sugar Add 3 or 4 cups of milk and let it heat again.

Coconut milk pumpkin Futari Serves 6-8 2 cups peeled pumpkin, cut into 1-inch chunks 1 pound sweet potatoes, peeled and diced (can substitute white potatoes) 1 onion, finely chopped 1 tablespoon oil juice of half a lemon 2 cloves 1-1/2 cups coconut milk* 1 teaspoon ground cinnamon salt and pepper In a heavy pan, cook the onion in the oil until it is golden. Combine with the coconut and potatoes. Add the lemon juice, cloves and coconut milk. Cover and simmer slowly for 10 to 15 minutes. After this, add the cinnamon and salt and pepper. Cook uncovered another 15 to 20 minutes until the vegetable are tender, stirring frequently to prevent sticking. Add more coconut milk if the mixture becomes too dry. (* You can make coconut milk by combining the meat from one fresh coconut, cut into chunks, with 3 cups (750 ml) hot but not quite boiling water in a blender. Blend two to three minutes. Let stand for twenty minutes. Strain in a cloth, squeezing all the liquid from the coconut. Use immediately or keep in the refrigerator for up to four days. If you do not have a blender, you can grate the coconut by hand and pour the boiling water over it. You can purchase canned coconut milk, or even find coconut milk powder in some "gourmet" stores, but do not confuse this with coconut cream. If you cannot find coconut, you can replace the coconut milk with regular milk and 2 tablespoons (30 ml) of grated coconut, dry or frozen). Recipe from The New Internationalist Cookbook by Troth Wells, Second Story Press, 1995, p. 125.

Mkate wa ufute Makes 8-10 pancakes This Zanzibari Arab pancake can be eaten with meals, or as a snack with jam or chutney. 1 teaspoon dried yeast 1 teaspoon sugar 2/3 cup warm water 1 cup flour 2/3 cup milk 3 tablespoons toasted sesame seeds vegetable oil for frying Put yeast and sugar in a bowl and pour on the warm water, letting it sit for 5 to 10 minutes until it becomes frothy. Shake or sift flour into a large bowl. Make a well in the center and pour in the yeast mixture, stirring as you pour. Gradually add milk, stirring continuously to make a thick batter. Heat a little oil in a frying pan. When it is very hot, spoon some batter in the pan and spread it out with the back of a spoon to make a circle. Cook two minutes on one side, and then turn to brown the other side. Sprinkle on the toasted sesame seeds in the final minute of cooking; remove and keep warm. Recipe from The World in Your Kitchen by Troth Wells, Second Story Press, 1993, p. 113.