Vegetarian Pilau

Vegetarian Pilau

Pilau Ya Mboga Za Majani

For unknown reasons I kept saying broccoli instead of cauliflower. I always use broccoli in this recipe, for the first time I decided to use cauliflower and I really got myself confused. Hope you will not take that very serious. I could edit it but I did not want too.

I did post this recipe for the first time in December 19, 2013 at www.tasteoftanzania.com 

Miriam R. Kinunda

Thanks for joining me!

Welcome to Miriam R. Malaquias website. Formerly known as Miriam R. Kinunda. Now I am going by Miriam R. Malaquias. I am also writer on Tasteoftanzania.com and a publisher of Taste Of Tanzania: Modern Swahili Recipes For The West.  Thank you very much.

 

Fried beef liver - Maini ya kukaanga

Fried Beef Liver

Maini ya Ng’ombe ya kukaanga

I love beef liver so much. I could have never eaten enough of liver when I was a kid in Tanzania! Liver is a delicacy in Tanzania. Most of our beef is grass fed, so you can imagine how tasty the liver is. I can taste it while writing this.

The trick is to either cut thin slices and cook on very high heat; or cut chunks but cook on very high heat first then change to medium when darken outside. Over-cooked liver is hard to chew. So be very careful. In Tanzania, we do not marinade out liver with too much. Liver by itself taste very nice, you basically need only salt and garlic if you want. I personally find cumin adds a very unique flavor.

Serves 4

Ingredients

  • 1 1/2 lb. (3/4 kg.) beef liver (cut in thin slices, like bread slices)
  • 1 tbsp. minced garlic
  • 1 tsp. black pepper
  • 1 tsp. whole cumin
  • 1 tbsp. fresh minced ginger
  • 1/2 tsp. salt
  • 1/4 cup cooking oil or more

Stir-Fried Onions

  • 1 1/2 cup chopped onions
  • 1 tbsp. minced ginger
  • 1 tsp. cumin powder

Instructions

  1. Marinate beef liver with salt, garlic, black pepper, and ginger. Cover and refrigerate for 1 hour.
  2. Heat oil in a frying pan. Fry the liver until the bottom looks cooked, then turn and cook the other side, add 2 tablespoons of water to moisten the liver. Remove and set aside.
  3. In the same pan, sauté onions, ginger, and cumin powder until almost cooked.
  4. Serve the liver and garnish with the stir-fried onions.
Mango Pickle Photo by Miriam Kinunda

Mango Pickle

Achali Ya Embe

We Tanzanians, make the best mango pickle. We use much less spices compared to the ones we buy in America imported from abroad. For that reason, I prefer to make my own. This is a small quantity to last you just enough days.
If you want, you can skip all spices and use Oil, mango, salt and hot peppers only.
Serve with with fried eggs, stews, French fries, Samosa, Fried cassava, rice, and what ever else you like.

  • 2 to 3 large green mangos
  • 1 tsp. whole black pepper
  • 1 tsp. whole cumin seeds
  • 12 whole cardamom seeds
  • 2 tsp. turmeric powder
  • 2 tbsp. chopped habanera peppers
  • 1½ tsp. sea salt
  • 1½ cup water
  • 1/3 cup vegetable / olive oil or more.
  • Small glass spice jar (must be good size to make sure the dried mangos are compact inside)

Preparations

    1. Wash the mangos and cut into small, thin pieces. Arrange on a cutting board or a thin wire cooling rack,
      Fresh fresh green mango pieces
      Fresh green mango pieces

      put next to stove or outside under the shade until dries. It can take up to a week to dry unless you are in Arizona where there is dry heat, then it will take one or two days to dry.

      Sun Dried Green Mangos
      Sun Dried Green Mangos
    2. Put them in a big jar with a tight lid.
    3. Heat the oil in a pan, then add black pepper, cumin seeds, and cardamom, and stir for 1 minute. Add turmeric powder and habanera peppers and continue to cook, stirring for a few seconds.
    4. Add salt and water. Mix until salt dissolves then turn of the heat.
    5. Pour the mixture into the jar that have dried mangos, cover the jar tightly, and put next to your stove for 3 day before use. (shake the jar at least once a day to mix the pickles inside.
    6. Store in the refrigeratorGET TO KNOW ME: I eat this with my breakfast (eggs), lunch and dinner 🙂
Plantain futari

Plantain Futari

Futari Ya Ndizi Mzuzu

Most Africa countries prefer fried plantain; Tanzanian however we like to cook as a side dish with coconut mil, roast or just boil with water and salt. This is the way we like our plantain. I can eat this everyday.

SERVE 4

INGREDIENTS

  • 4 large plantains
1⁄2 cup chopped onions
1 tsp. cardamom powder
  • 1⁄4 tsp. saffron or turmeric
  • 1⁄2 tsp. salt
1 cup coconut milk (tui Zito walio East Africa)
2 cups boiling water 
3 tbsp. vegetable or canola oil

INSTRUCTIONS

  1. Peel the plantain and put in a large bowl covered with room temperature water.
  2. Heat the oil on medium-high heat. Sauté the onions, but do not brown them. Add cardamom and saffron or turmeric and stir for 30 seconds.
  3. Add coconut milk, water, and salt, and stir until it boils. Reduce the heat to medium. Add plantain. Cover and simmer, adding water as needed to maintain the level until the plantains are soft.

Zimua Juice

Since I was young, I liked to drink the liquids from the kachumbari salad. It is funny to admit I still do that. Years ago, I had kachumbari leftovers; I thought it would not hurt to blend and have something tasty to drink. So I did and that was the beginning of my favorite Swahili drink I call zimua juice because it feels good morning after a night of a few drinks. I shared this recipe for the first time last year with the readers of Tupomoja Magazine in Tanzania.

Ingredients

  • Kg 1/ 2 lb very ripe tomatoes
  • 2 cups / 198 gm thinly sliced onions
  • 2 cups / 340 gm cucumber (peeled, seeded, and cut into small sizes)
  • 2 tsp salt
  • 1 tsp habanera cut into small pieces
  • ¼ cup chopped cilantro / coriander leaves
  • ¼ cup fresh squeezed lemon or limejuice (not fresh bottled)
  • 2 cups water to add in the blender (You may need more later)

Cleaning onions (for step number-2 below)
• 1 tsp salt for soaking onions
• 2 cups water for cleaning the onions

Celery sticks and cilantro for garnishing (optional)

  1. Clean the tomatoes; remove the seeds then cut into small size for blender.
  2. To clean the onions: In a small bowl, mix onions, ½ tsp salt and 1-cup of water. Squeeze the onions while in water for 30 seconds or about 10 times. Discard the water.
  3. Add the remaining 1-cup of water and remaining ½ tsp salt, let stand for 30 minutes. After 30 minutes discard the water by squeezing the onions; then place the onions aside.
  4. In a blender, blend tomatoes, onions, cucumbers, salt, habanera, and cilantro until smooth.
  5. Then add lemon/lime juice and 2 cups of water, mix in the blender for about 5 seconds to mix well.
  6. Serve with ice and garnish with cilantro leaves and celery as you please.

NOTES:
For your summer drink; make ice cubes using 2.5 cups of water in advance, add on step 4 above. But mix limejuice after crushing the ice cubes.