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.

        Dried Green Mango
        Sun Dried Green Mangos

     

    1. Put them in a big jar with a tight lid.
    2. 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.
    3. Add salt and water. Mix until salt dissolves then turn of the heat.
    4. 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.
    5. 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.