If you are gorging yourself on coconuts, fish, pineapples and a bonanza of bananas, chances are, you’re on a tropical island. But if your fish is marinated in tamarind and lime, your tea steeped in lemongrass, your coffee infused with ginger and cardamom, your mouth burning from chilies, and your meal accompanied by chapattis and roasted breadfruit or cassava, then there is only one place in the world you could be – Zanzibar.
Zanzibar was a key trading post for slaves and then spices during the 18th and 19th centuries. This history created a society characterized by an amazing convergence of African, Indian, Arab and Persian cultures, all of which have influenced Zanzibar’s religion, architecture, and, of course, its food. For example, on
Coming from a landlocked country, we eagerly anticipated
One of the many things I loved about
Over the next few months, I’ll be trying to replicate some of our favorite Zanzibari dishes and drinks: red kidney beans with coconut (maharagwe), lentil bhajias, dawa (a drink made with konyagi, a local gin),