Tag Archives: Tanzania

Final: Cape Verde vs. Tanzania

It was a battle of rustic stews this week on The World Cup of Food, with the Cape Verdean chicken and rice stew canja pitted against Tanzania’s beef and green banana stew ndizi na nyama.  Considering these dishes along with everything else we know about the two nations’ cuisines, which do we think is better and deserves to move on to face Korea in the next round?

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Tanzanian Cuisine — Fish Curry and Ugali

When we were researching Tanzanian cuisine, the main course recipe that came up most often is fish curry, so we thought we should give it a try.  Each recipe was different so we pieced together our own, owing greatly to the works of Food Lunatic and The African Cookbook from the University of Pennsylvania’s African Studies department.

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Tanzanian Cuisine — Pilau and Kachumbari

Tanzanian food has been shaped by local traditions, trade, colonial influences, and immigration.  Fish, goat, and beef dishes are common, along with a variety of fruits and vegetables.  The corn porridge ugali goes with most meals.  Used by hand, ugali is shaped into a scoop and dipped into stews and sauces.  Immigrants from the Indian subcontinent brought with them many of their native dishes, and one particular rice dish has become a favorite of Tanzanians — pilau.

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