East African Chickpea bhajia

IN SWAHILI: Bhajia za Dengu

Makes about 30 bhajias

2 cups very fine chickpea flour
1 ½ tsp. baking powder
1 tsp. salt
¾ – 1 cup coconut milk
2/3 cup finely chopped onions
1/3 cup fresh chopped cilantro
1/2 tsp. chopped fresh hot peppers
Vegetable oil for deep-frying

  1. In a mixing bowl, mix gram flour, baking powder, and salt. Then add ¾ cup coconut milk; mix well. If it is too heavy, add the remaining ¼ cup of coconut milk. NOTE: if you want to have nice almost round shape, make sure your batter is heavy. In that case ¾ cup coconut milk would be enough.
  2. Add onions, cilantro, and hot peppers. Mix very well.
  3. Heat the oil for deep-frying; drop a teaspoon full of batter into the hot oil (or use a small scoop spoon). Fry until golden brown. Continue until the batter is finished. Drain the bhajia on a paper towel to soak up excess oil.
  4. Serve with coconut chutney.


In East Africa, chicken gizzards, liver, and hearts are considered a delicacy.
Serve: 4

1 ½ lb. (3/4 kg.) chicken liver, chicken gizzards, chicken hearts (mixed together)
1/2 cup chopped onions
1 tbsp. minced garlic
1/4 cup tomato paste
¼ cup cilantro
1/4 cup coconut cream or coconut milk
1 cube plain chicken bouillon (1 tsp powdered)
1 cup water (or chicken broth if you are not using bouillon)
1 sweet green pepper (bell peppers)
1/2 tsp. salt
Hot peppers (to your taste)
3 tbsp. vegetable, ghee, canola, or olive oil

½ tsp. fennel powder
½ tsp. cardamom powder
1 tsp. cumin powder
1 tsp. coriander powder
¼ tsp. clove powder
¼ tsp. black pepper powder
½ tsp. turmeric powder

1. Heat oil in a pan, sauté onions, and stir until brown, then add garlic and green peppers, stir until mixed well, and then add all spices and cilantro. Stir until mixed well.
2. Add tomato paste; cook well until tomato paste is cooked.
3. Stir in coconut milk. Once the mixture boils, add bouillon, water, salt, and hot peppers.
Add chicken gizzards and salt. Then add water. Cover, reduce heat to low, and cook slowly until the gizzards are cooked.

fried green bananas

Best Method to Fry Green Bananas

The easiest and best method to fry green bananas is by boiling the bananas first with the skin for about seven minutes. It could be less o more for you. You can decide by pressing the bananas with you two fingers, if it feels half cooked then remove and put in cold water for few minutes.

Peel, then fry until golden brown.
Serve with kachumbari or chutney of any type.

Masai Table Settings From Tanzania

Do you know you can use Tanzanian Masai Decor to decorate your table? Check this out from my table. Easy, simple, and classic.

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.