African Gardens: The Cuisine of Zanzibar and the East African Coast

avocado baking balls bananas beef Biriani black pepper blender boil bread breadfruit cardamom cardamom pods cassava chapati chicken chili cloves 1 small coconut milk Coconut Sauce colander cooking oil coriander crushed cumin curry Custard cut into small deep fryer deep frying delicious dish dough East Africa eaten fillo pastry fish flour fruit frying pan g sugar garlic cloves garlic/ginger mixture ghee golden brown grill Heat oil Ingredients 1 lb Ingredients 500 g Kashata Kukaanga Kuku lemon juice lobster low heat maandazi mashed Mchuzi meat medium minutes Nazi onions oven papaya peeled and chopped peeled and cut pepper to taste piece fresh ginger Pilau pineapple pint plantain potatoes powder pt water recipe Remove from heat rice salad salt and pepper salt to taste Samaki Sambusa saucepan seeds Serve hot Shallow Fried sliced small piece fresh soft Sorbet spices squid Swahili syrup tbsp cooking oil thick turmeric Ugali Wash Zanzibar