Whilst living in East Africa a phrase I often heard was "When the wind blows towards you and the perfume of spices fill the air, chances are you may just be in Zanzibar".   

The Spice Island, as it is famously referred to, Zanzibar is celebrated for its cardamons, chilies, cinnamon, coriander, cumin, cloves, peppers and coconuts. With its rich history one may ask "What exactly is ethnic Zanzibari cuisine?"

Zanzibari Cuisine

The original inhabitants of the Zanzibari Islands were local African fishermen, who lived in small villages dispersed around the many small islands that make up this fragrant archipelago. Their main form of sustenance was a diet rich in seafood collected from the warm turquoise waters of the Indian Ocean that encircle these islands.

However, before the nineteenth century with the advent of the Portuguese voyagers in East Africa, successful trade routes were established with India and the Far East. Later with the arrival the of the Arab and Persian traders (many of who immigrated and constructed their small colonies along the East African coast), the local Swahili diet went through an important transformation. Swahili is a whole mixture  of Arabic, several Bantu languages and a wee bit of Portuguese, it  is thought to be derived from the Arabic word meaning 'coast'. To the best of my knowledge, it has its roots in Zanzibar. Historically Zanzibar had the largest Arabic settlement on the East African coast. As a child I grew up with the belief that the purest Swahili is said to be spoken in Zanzibar.

As time went by the effects of integration with the local African societies could clearly be seen. Nectar-like mangoes, bananas, coconuts, oranges and limes, along with the starchy varieties of rice and fragrant spice were cultivated and harvested.

Modern Cuisine

Today Zanzibar cuisine boasts a unique reputation as a cuisine respected as the champagne of its kind. There is the succulent Arabian style kebabs and fragrant Persian spice pilafs, along with the delicious varieties of Portuguese peri peri dishes. Then from the original inhabitants of the land is the scrumptious seafood, leafy greens and meat dishes laced with coconuts, nuts and spice. 

So for those of you who are driven to tickle your and your loved ones taste buds with a cuisine that is exotic, fragrant, mildly spiced and invigorating why not try out the easy recipe that follows. 

Recipe: Mishkaki (Swahili Shish Kebabs)

Every evening dozens of baba liesha (men who feed) set up tables, charcoal stoves and gas and oil lamps and prepare wonderful food. It is here one can sample a variety of local delicacies such as  grilled or stewed seafood often laced with local spices, to goat (or lamb) meat kebabs know as Mishkaki Forodhoni served with a gorgeous chilli sauce known as Mchuzi Piri Piri.

These kebabs provide a fabulous low carb option for the diet conscious  and are great coupled with a salad or any rice dish. Recipe serves 2.

Ingredients

1 teaspoon ginger paste

1 tablespoon minced garlic

1 green chilli finely chopped (optional)

1 tablespoon tomato paste

½ a lemon juiced 

1 teaspoon garam masala 

2 tablespoons oil

2 tablespoons water

 ½ - 1 teaspoon freshly ground black pepper

Salt to taste

1lb  boneless lamb shoulder/leg cut into bite-sized cubes (chicken can also be used)

Method

In a clean glass bowl, combine all ingredients everything except the lamb or chicken. Stir vigorously until everything is well mixed.

Add the meat to the marinade, gently stirring to make sure the meat is covered. Allow to marinate for at least three hours, or overnight in the refrigerator.

Place the marinated lamb on skewers (if you like along with alternate chunks of onion or green pepper).

Cook outdoors over hot coals or in the over broiler until meat is done. 

Mchuzi Piri Piri: Mix together the juice of two fresh limes, 2 teaspoons of red chilli powder, 1 teaspoon brown sugar, ½ cup tamarind water (1/4  teaspoon of tamarind concentrate dissolved in ½ cup of boiled water), and salt to taste.