Tantalizing Tanzania Tastes

Many yearn to travel to Tanzania.There is way too much to do, climbing Kilimanjaro, kite surfing, quad exploring the vast national parks for wildlife, and landscape wonders.
And then there are the beaches. With all the action be sure that a healthy appetite will build up. A fine Tanzania cuisine and palate treat to savour on the ongoing adventure are sure to pass your way. Here are a few ideas to splash into simmering into the adventure ahead when venturing to explore the heart of Motherland Africa in Tanzania or to re-experience treats after an escapade venture in Tanzania. Let us start with a popular breakfast dish, Vitumbua. With a warm cup of 'Chai', you are sure to set off into an interesting day ahead with a start of taste bud sensations.

Vitumbua

1 cup - Rice Flour 4 tablespoons of plain flour 1 cup  Coconut milk Teaspoon yeast 1 quarter cup sugar 1 teaspoon ground cardamom seeds oil Mix the rice flour, the plain flour, coconut milk and cardamom adding water slowly to thicken the paste. Cover upkeep in a warm area for about an hour until bubbles form on the top and the mixture has doubled in size. Stir the batter and place in a Vitumbua pan Give the batter a stirring placing a drop of oil in each section. Pour in a teaspoon of batter and flip until it browns on both sides.

Ndizi Kaanga (Fried Plantains)

8 Plantains Lemon Juice Butter Nutmeg Place the butter in a frying pan until melted. Cut the plantains into quarters. Dip in lemon juice and place on the heated pan until they are browned lightly.Sprinkle with some nutmeg

Wali wa Nazi (Rice cooked in Coconut Milk)

2 cups rice 1 and a half cup of coconut milk and 2 and a half cup water 1 teaspoon of salt Add the coconut milk and water mixture into a saucepan with salt until it reaches boiling point, Add in the rice and lower the heat , cover and simmer for about half an hour. Serve alone or as an accompaniment

Chapatti

2 cups of flour Warm water Salt 1  onion chopped finely Mix the flour salt and onion with hot water to make an elastic smooth dough and fold into a ball, Roll on a surface with flour and cook over medium heat in a frying pan and flip over once browned, The chapatti texture will be supple and soft once completed Give your tastebuds a long deserved treat. Welcome #Explore Motherland Africa
Mustafa Yakuti- Swahili Chef -Tanzania