Whilst out there, we visited the markets in Moshi, packed with fresh fruits, vegetables, chilli peppers and spices.
All of the meals we had in Tanzania were cooked from scratch, using the above, and I have never eaten food with so many different flavours.
Now, I'm sat here on a cold November evening, after making the most incredible East African stew, and a number of people have asked for the recipe (picked up out there in a locally produced guide book) and so, here we are!
- 500g chicken (or any other meat you want to use! The actual recipe was for goat, but the supermarket didn't stock this, oddly).
Meat can be expensive in Tanzania, so this can easily be adapted to less meat, more beans/vegetables. Seemingly, it's ok to add anything you want!
- 6 tbsp peanut butter (smooth)
- 4 garlic cloves
- 1.5 tsp thyme
- 1 tsp paprika
- 1 tsp ginger
- 2 medium chopped onions (Preferably red, but I only had white in my fridge)
- 1 can of tomato puree
- 4-5 plum tomatoes
- 2 green onion chopped with white and green parts (I assumed this was spring onions)
- 3 scotch bonnet chili peppers. (If you're not good with spice, I advise buying normal chili's)
- 3 Basil Leaves, 1/4 cup of fresh Parsley
- 1 small green bell pepper
- salt and white pepper to season
- 2 cups of water.
- 1 bay leaf (whole)
- Remove seed from scotch bonnet chilli's and chop very finely. It's best to wear gloves as I find it sticks on your skin long after washing your hands and the subsequent pain of rubbing your eyes is not worth it!
- Blend tomatoes, tomato puree, peanut butter, ginger, herbs and water.
- Place meat in a saucepan with a lid and add salt and pepper
- Cook on a moderate heat until the meat is tender.
- Serve. I had mine with kale and rice.
You can easily adapt this to be vegetarian by using sweet potatoes/courgette/carrots instead of meet, but reduce the water added if you're using these as they will produce it when cooking.
Let me know if you try this and what you think!