Fresh turmeric Tea

Turmeric tea

Turmeric tea – Chai ya binzari manjano. You must use fresh turmeric root.
Turmeric tea is not part of Swahili cuisine, but is known among the Indian immigrants in East Africa. East African Swahili speakers preffer to use turmeric in rice, vegetable and meat stews only.

2 tbsp fresh turmeric paste
1 tbsp fresh ginger paste
5 cups water
4 tsp honey

Mix water, turmeric and ginger in a pan and boil. Once it reach boiling point, lower heat to low, cover and boil for 5 -12 min. Serve four cups. use one teaspoon of honey for each cup.
There is no rule of how much turmeric you need per cup. You can add more as you please. And remember, turmeric is good for your skin.

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.