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Category Archives: Foodie Recipes
Koftas are meatballs (in Arabic). Together with shawarmas, falafel and
hummus, koftas are one of the ubiquitous Arab dishes enjoyed across all the
Arab nations. Chef Barakat says they are essentially home food: something
simple, basic and familiar, yet loaded with memories and associations.
Every Arab cook will have his or her own version. (more…)
Falafels are deep-fried patties made from chickpeas. They are second most common dish made of chickpeas, after hummus of course! Crispy and crunchy on the outside yet fluffy and herby on the inside, they have been around for more than 1000 years! Believed to have originated from Egypt, they are now a popular snack throughout the Arab world. (more…)
Tabbouleh is an Arabic parsley salad with scattered grains of bulgur wheat – a quick-cooking form of whole wheat . It vies with hummus, falafel and meat shawarmas as the most famous Arab foods to have migrated out of the Middle East. In the Arab World, especially in its home of Syria and Lebanon, the salad is usually made as part of the mezze table. (more…)
Katlesi are the Swahili version of either fish or meat and potato cakes. Katlesi did not feature much in our household when I was growing up as my family hail from the Great Lakes region of Mwanza and katlesi are very much a popular snack along the Coast. (more…)
This coconut and coriander chutney is refreshing and very simple to make. The addition of coriander leaves to the chutney makes it fragrant and super delicious. (more…)
I love sweet, lemony treats…lemon tart, lemon curd, lemon drizzle cake… Anything with lemons and sugar gets my vote! After discovering this recipe in the UK-published Delicious Magazine back in 2008, I was ecstatic! (more…)
Watermelon and feta cheese salad? Sweet, juicy watermelon against salty, creamy feta is a winning combination. In Tanzania, we seem to get watermelons all year round. Although they are not really in season in October, you can still find a perfectly sweet watermelon around. (more…)
Many foodies love homemade mayonnaise, but I have never been tempted to make it from scratch. Since it is made using raw egg yolks, I don’t want to risk the salmonella contamination. Shop-bought mayo is perfectly fine and there are many ways you can transform it into something special by adding a few ingredients. (more…)
Classic meatballs are substantial offerings served as a main course with pasta, potatoes or grains. Mini versions, however, are ideal finger food at cocktails or any occasion where a host does not wish to serve a full meal. Here in Tanzania you find an array of snacks ideal for finger food, including samosas, potato cutlets, bajia (a chick pea-flour snack) and kachori (a potato-based snack) (more…)
In the early 1900s, chef Auguste Escoffier refined the list of French cuisine’s grand sauces in his classic Le Guide Culinaire and its abridged English translation A Guide to Modern Cookery. He defined the five fundamental “mother sauces” still used today by chefs worldwide: Bechamel; Espagnole; Veloute; Hollandaise; and Tomate. (more…)