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)


    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 🙂

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.


  • 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.

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.

Salmon With Sweet & Sour Mango Chutney

Grilled Salmon With Sweet & Sour Mango Chutney

Chutneys known as Achali in Swahili add flavor to our food. There are many different types of chutneys in Tanzania, but we only use as condiments. My goal is to take the same recipes, add one or two ingredients and be able to serve almost the same recipe, but differently. Fresh mango chutney is easy to prepare yet it adds a unique flavor to any meal. I have added freshly pickled cucumbers to create a sour taste to this old Tanzania recipe. For authentic Swahili recipe, remove orange juice and cucumber.
Serve 4


    • 1.5 lb (700gm) Salmon, fresh and boneless (better if you leave skin on one side)
    • 2/3 cups fresh squeezed orange juice
    • ½ tsp flesh ground black pepper

    • ½ cup fresh squeezed lemon juice
    • ½ cup finely chopped cucumbers (size of a pea)
    • 1 tsp salt

    • 1 ½ cup of finely chopped ripe mango (must be a very sweet mango)
    • 1 tbsp fresh squeezed lemon juice
    • ¼ cup fresh squeezed orange juice
    • ½ – 1 tsp chopped hot peppers (increase or reduce quantity to your taste)
    • ¼ – ½ tsp salt

  • Vegetable oil


    1. Clean the salmon then pat dry and cut into four equal pieces. In a long dish, pour 2/3 cups of orange juice and ½ tsp black pepper. Mix well then; add salmon, skin side up, to make the marinade penetrate well in the fish. Refrigerate for 1 – 3 hours.

Salmon in marinade

  1. In a different small bowl, mix the second group of ingredients (1/2 cup lemon juice, ½ cup chopped cucumber, and 1 tsp salt). Set aside or refrigerate for 1 – 3 hours. You want the cucumbers to be pickled, 2 to 3 hours is better.
    Turn oven grill on high, or barbecue stove, or heat oil if you are frying. If you are frying, do not deep-fry; allow the oil to cover only half of the fish.
  2. Pre heat your oven by selecting grill (on highest settings). Then continue from step number 1 above. Remove the fish from the orange juice, pat with paper towel or a clean white cloth. Spray vegetable oil on a baking sheet (if broiling), and then grill for 15 minutes or more depends on your stove. If you are barbecuing or frying, then skip the spraying part and continue with your chosen way of cooking. Do not over cook, must stay moist inside. Remove and put on a serving dish. Set aside.
  3. Next continue with step number 2 above. Separate the cucumber from lemon juice. Do not squeeze the cucumber. Just separate and put the cucumber in a large serving bowl.
  4. Next you are going to use the third group of ingredients.
    In cucumber bowl, add mangoes, lemon juice, orange juice and hot peppers. Mix and while mixing, add salt a little bit at a time until you have enough to your taste.
  5. Serve the fish on individual plates then add sweet and sour mango pickle with its liquids on the fish.

I did post this recipe for the first time in 2016 at this website.

Juice ya Papai, Papaya Juice

Papaya Juice

Maji Ya Mapapai

Papayas grow all over Tanzania and other countries in East Africa. We eat them as a snack or after meal. Nowadays people also like to eat for breakfast for healthy reasons. Serve 4


  • 1 1/2 lb. (3/4 kg) papaya
  • 2 – 3 cups water (Use only 1 cup of water for a smoothie texture)
  • 1/4 cup white sugar (Optional) You can also use a little bit of honey

1. Peel the papaya and remove all seeds
2. In a blender, blend papaya, water and sugar until smooth. It is better to start with only one cup of water first, then add the rest.
3. Add water if you think it is too heavy.
4. Add ice or put in the fridge to chill
5. Serve cold and it is better to drink the juice within 12 hours; but you can keep for a few more days.

I did post this recipe for the first time in August 24, 2013 at 

Mango with Pilipilii Masala

Mango With Pilipili Masala

When you walk around Dar-Es-Salaam, you will not miss mango and pilipili masala sold by street venders. When I was growing up this was common outside the gates of primary and secondary schools. There is something about this snack that make you want to eat more and more. This also is sold all over around East Africa. Serve 4


  • 4 ripe / almost ripe sweet mangos (For cocktail cubes, use 3-4 raw mangos; they don’t have to be very raw, but not almost ripe.
  • 2 tbsp. hot chili powder
  • 2 tsp. table salt
  • 1 tsp. citric acid or 3 tbsp. lime juice


  1. In a wide bowl, mix all ingredients except mango. But if you are mixing to use with a raw mango, omit citric acid/lime juice.
  2. Cut the mango into slices but do not cut through, you don’t want the pieces to be detached from the mango.Then roll the top part of the mango into the pilipili masala. Serve.
  3. If you are cutting a raw mango for cocktail, cut into half inch cubes or a bit larger. mix the mangos with the masala, serve on a big plate with food picks (please do not use your hands unless you remember to wash them)

I did post this recipe for the first time in Sep/02/2013 at