Mouth Watering Recipes

Masala Potato (Bateta)

5 medium Boiled Potatoes (peel & cube after boiling)
4 tbsp. cooking oil
½ tsp salt to taste
1 ½ tsp mustard seed
3-6 curry leaves
1 tbsp. Dhana Jira Powder (Coriander and Cumin Powder)
2 tbsp. paprika
1 tsp Turmeric Powder
4 tsp AKI's Garlic Paste
½ tsp AKI's Green Chilli Chutney
½ tsp AKI's Coriander Chutney
2 tbsp. Tomato paste and or 2 tbsp. crushed tomatoes, (if you do not like tomatoes you can omit them)
Juice of 1 fresh lemon
1 cup water

METHOD

Heat oil, add mustard seeds to splatter, add curry leaves, and other spices. Add AKI's Green Chilli, AKI's Garlic Paste, lemon juice, tomato paste and/or crushed tomatoes and sauté. Cook on low heat to avoid burning the spices. Add potatoes & stir occasionally

Tanzanian Coleslaw (Kachumbari)

2 cups of Shredded Cabbage
1 Onion chopped finely (optional)
1 medium size tomato (optional)
2 Tbsp. salt
6-10 Tbsp. AKI's Tamarind Chutney

METHOD

Mix cabbage, onion, and salt with your hands. Let it sit for 2-3 minutes and rinse the salt water out by adding water and draining. Add AKI's Tamarind Chutney, mix well, & enjoy

Tanzanian style Chicken and Beef Mishkaki & Shish Kabobs

3 lb. beef or Chicken cubed.
6 Tbsp. AKI's Zanzibar Spice BBQ Marinade
1 Tsp. salt
1 Tsp. black pepper
1 Fresh lemon Juice
2 Tbsp. cooking oil

METHOD

Mix all ingredients well, marinade the meat for ½-1 hour. Skew and BBQ or cook in the oven or on a skillet. Cook on slow heat so you do not burn the spices. Baste the meat while cooking with remaining marinade juices