Take a Taste of Tanzania with Authentic African Cuisine Cookbook

 

MIXED VEGETABLE STEW

Taste of Tanzania:

Modern Swahili Recipes for the West

by Miriam R. Kinunda

AN AMATEUR’S GUIDE TO AFRICAN CUISINE

New cookbook features authentic recipes from the distinctive cuisine of Tanzania

“Miriam has put together a short history book as well as a lovely work of art with  “Taste of Tanzania”. Giving readers a brief glance into her homeland and cooks a culinary view into Tanzania with its unique food, cooking utensils and cooking methods, this book is surely a treasure. And for anyone who loves learning about new cultures through food, I highly recommend purchasing it.” Flicks and Food

In her native language of Swahili, Miriam Kinunda often says “Ufurahie chakula chako!,” or “Bon Appetit!” to her guests when making traditional Tanzanian recipes in her kitchen. A food blogger and owner of spice brand, Taste of Tanzania, Kinunda enjoys sharing the distinctive tastes and treasures found in this unique geographical location. And now, she’s sharing this with others through her new cookbook, Taste of Tanzania: Modern Swahili Recipes for the West.

Blending influence from surrounding Kenya, Rwanda, Burundi and Malawi, as well as other areas such as Britain, Portugal and Asia, Taste of Tanzania offers authentic African recipes appropriate for even the greenest of at-home cooks. While most ingredients can be found in grocery or speciality stores, Kinunda offers alternatives for those that may be more commonly available in Africa. In addition, many of the delicious recipes call for the freshest of ingredients, offering healthy and flavorful options for the everyday diet.

“I love to cook and entertain and have always served Tanzanian dishes to my guest and friends,” says Kinunda. “After receiving many requests for my recipes, I decided to start a website where they would be accessible to the masses. From there, the only made sense to highlight a select group of those recipes in a cookbook!”

Throughout Taste of Tanzania, readers will find descriptive recipes accompanied by vibrant and decadent photography. Some lesser-known but favorite Tanzanian recipes found in the cookbook include:

• Kacholi – A potato-based appetizer commonly sold by street vendors
• Kachumbari Ya Parachichi – A vibrant salad of avocado, cucumber & tomato
• Maharage Ya Nazi – aka Swahili Beans, a daily staple in Tanzanian households
• Makange Ya Kuku – A popular, flavor-packed chicken dish
• Vipopoo – A homemade dessert pasta traditionally made during Ramadan
• And many more!

Here are two recipes from Miriam’s book: Taste of Tanzania!
VEGETABLES

MIXED VEGETABLE STEW—MCHUZI WA MBOGA MCHANGANYIKO

Mixed vegetable stew is a mix of any vegetables available. Feel free to mix and add
or remove anything from the list of ingredients. As I said before, in Tanzania, a recipe
belongs to the person who prepares the food!


Ingredients:
1/2 cup chopped onions
1 tbsp. minced garlic
2 tbsp. minced ginger
1 tsp. turmeric
1/2 tsp. coriander powder
1/4 cup chopped cilantro
2 cups chopped tomatoes
1 cup carrots, cut in chunks
1 cup green beans
1/2 cup chopped sweet peppers
1 cup peas
1 cup chopped cabbage
1/2 cup coconut milk or coconut cream
1 tbsp. lime juice
1 cup water
2 to 4 tbsp. vegetable or canola oil
Salt to taste
Directions:
1. Heat oil in a big pan, sauté onions, and stir until they are almost brown.
2. Add garlic and ginger, continue to mix until the onions are brown.
3. Add turmeric, coriander, and cilantro. Stir for 30 seconds.
4. Add tomatoes, lower heat to medium-low, and cover the pot. Simmer until the tomatoes
soften. Use a cooking spoon to press the tomatoes while cooking to soften them
quickly.
5. Add carrots and green beans and cook for about 5 minutes. You can add oil or 1/4 cup of water at this point.
6. Add sweet peppers and peas. Cook and stir for 30 seconds.
7. Add cabbage and lime juice, mix well, then add coconut milk and water.
8. Reduce heat to medium, cover, and cook for about 5 minutes.
9. Add water to make stew.

ACHALI AND HOT SAUCES

SWEET MANGO CHUTNEY—ACHALI YA EMBE MBIVU

You can also use this as a dip with your fresh vegetables like carrots, broccoli, etc. Also
use with almost all snacks in this book, nyama choma, grilled fish, etc.

Ingredients:
2 ripe large mangoes or 1 1/2 cups mango puree
1 tbsp. minced ginger
1/4 cup lime juice
1 tbsp. habanera peppers
1/2 tsp. whole cumin
1 lime, kafir, or bay leaf
1 tsp. sugar
2 tbsp. vegetable oil
Directions:
1. Blend all ingredients except lime leaf.
2. Pour into a pan, add lime leaf, and cook for 5 minutes.
3. Serve at room temperature with snacks or with any meal.
4. Refrigerate leftovers.

Explore a new worldly cuisine and learn about the wealth of geographical treasures of Tanzania through the pages and recipes of Taste of Tanzania.

Born in Tanzania, Miriam Kinunda has traveled and studied in her home country as well as Kenya, Canada and the U.S. but always took with her the traditional recipes of her childhood. After many requests from friends and guests for the delicious Tanzanian recipes she prepared in her own kitchen, Kinunda began a blog to share her recipes with others. Her blog has now blossomed into the Taste of Tanzania brand, including her website, line of spices and new cookbook, Taste of Tanzania: Modern

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