Zanzibari cousine

Spice up your life!


Basmati rice flavoured with spices and usually served as a side dish with a main meal.


-8 cups rice
-1/2 cup oil for frying
-3 potatoes
-3 small onions
-1 tsp. mashed ginger
-3-5 cups water
-Salt and pepper to taste

Spice Mixture:
-1 Tbsp. cardamom pods
-1 cinnamon stick
-1 Tbsp. cumin
-1 tsp. peppercorns
-1 tsp. cloves


1. Wash, peal, and cut potatoes in quarters
2. Chop onions
3. Pour oil into pot over medium heat
4. Add potatoes and cook until golden brown
5. Remove potatoes, add onions – cook until golden brown.
6. Add garlic and ginger
7. Add 1 cup water, cook about 2 minutes
8. Add all spices; stir
9. Add potatoes and 2 more cups water; bring mixture to a boil
10. Add washed rice; stir
11. Cover, let simmer until rice is cooked (about 20 minutes).


It is very similar in shape to the Mexican tortilla or the Italian piadina, but very different in texture and flavor.


-2 cups flour
-1 tsp. salt
– A few tablespoons warm water
-About 1⁄2 cup oil


1. Mix salt and flour
2. Slowly add warm water until a very thick dough forms
3. Add 1 Tbsp oil
4. Knead dough for a few minutes, adding a little flour as you go
5. Let sit in a bowl for about 30 minutes
6. Grease frying pan with a little oil
7. Divide dough into balls and flatten into circles about 6-7 inches in diameter
8. Fry each chapati individually until golden brown on both sides


Zanzibari cuisine reflects several heterogeneous influences, as a consequence of the multi-cultural and multi-ethnic heritage. It mixes tastes and traditions of Africa, Arabia,Portugual,India.

Sea food is widely consumed be it grilled, boiled, porched or cooked in a flavorful and aromatic coconut sauce.

Chapati “bread” and curries are adapted from the Indian subcontinent as well as the Pilau (aromatic rice with lots of flavorful spices) and the Biriyani, a mixture of Indian and Arabic influence.
Zanzibar cuisine has developed its own unique niche with the blend of coconut cream which plays a very significant role due its obvious abundance.


African Recipes SMART Cookbook is an app to explore hot and spicy food from the land of Africa.
You can also Cook “Hands Free” by simply listening to the Chef Chili’s Instructions.

Millefeuille Tuna Salad

Mango and Avocado in an amazing appetizer

Chop tuna, mango, avocado and cucumber into cubes.
In a separate bowl, marinate them with sesame seeds in vinaigrette with one pinch of salt and one of black pepper.
Add Thai Sweet Chili sauce
Deep fry eeggplant slices untill they become brown and crispy.
Lay one slice of eggplant and pour over this the tuna, avocado, mango, cucumber. Repeat for other 2 layers.

I discovered this awesome dish at “House of Spices Restaurant” in Stone Town

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