I posted earlier that life without chilies was impossible. For me it was true, but there was a time in Dar es Salaam when I was forced to give them up. Continue reading A Chili Timeout
When taking a leisurely stroll down Dar streets, it was nearly impossible not to be tempted by the tantalizing aromas from street vendors. There was spicy mishkaki (meat on skewers) or roasted mahindi (corn) hovering over a grill, rousing taste buds. Continue reading Crazy for Cassava Chipies
Photo courtesy Tau’olunga — Wikimedia Commons
Tamarind is often used in South Indian cooking, but my association is with Dar es Salaam, Tanzania. Continue reading Tamarind Moment
Tandoori was once a dish of the poor until the Moguls stumbled upon the unique flavour and turned it into one India’s most popular dishes.
Unfortunately, I never discovered its delight on my Indian visits, but once I reached East Africa, I soon learned what I’d missed. Continue reading Tandoori
When I left India by ship from Mumbai, I cruised across the calm Arabian Sea to Mombasa on a week-long journey. Delighting in vegetarian curry on the trip, I thought it would be my last. Continue reading A Taste of India Across the Sea
Photo courtesy: Gary Rodgers — Wikimedia Commons
I walked home along a quiet Dar es Salaam street. Although it was about two a.m., the sound of grasshoppers filled the air. Around every streetlight were teams of green grasshoppers, their wings fluttering as if their lives depended on the buttery glow. Continue reading A Dar es Salaam Grasshopper Invasion
I don’t remember where I first tried uppuma in South India, but I knew it was a flavour my taste buds craved again. After I left India, I scoured a bookshop in Tanzania and came across a South Indian cookbook with the very recipe inside. Continue reading Uppuma
While living in Dar es Salaam, I was invited to a Hindu friend’s house who ran a kitenge duka on Independence Avenue at that time. At lunch, I devoured a kidney bean curry like a taste bud smorgasbord. Continue reading Mouth Watering Maharagwe
I ate a Tamil Nadu breakfast while my eyes wandered over a menu painted on the wall above, deciding what to eat for breakfast the following morning. Continue reading Pongal
When I buy samosas in Canada, they come with tamarind chutney that is nothing compared with coconut chutney made with freshly grated coconut.
That’s what accompanied samosas I crunched in Dar es Salaam. The blend of lemon, chili and salt combined with freshly grated coconut and coriander, complemented samosas better than anything I’ve tasted since.