African food represents a cultural journey. This summer, explore the scents and diversity of African cooking. Our journey begins in East Africa.
Kachumbari, a summer salad from East Africa
With the arrival of summer, Kachumbari is the perfect answer in the kitchen: a fresh, flavourful, and quick-to-prepare salad typical of Kenya, Tanzania, and other East African countries. Made with tomatoes, onions, avocado, and cucumber, it can easily be customized with sweeter or spicier dressings, depending on your taste.
Time: 20 minutes
Serves: 4
Ingredients:
4 salad tomatoes,
1 red onion,
1 cucumber,
1 ripe avocado,
1 habanero chili, cilantro to taste, salt to taste,
1 lime, extra virgin olive oil, balsamic vinegar to taste,
1 teaspoon honey, pepper to taste.
Preparation
Finely slice the red onion and place it in a large bowl. To reduce its pungent Flavor, soak it in cold water for 30 minutes, then drain well. Dice the peeled tomatoes, cucumber, and avocado. Add them to the onion. Add the chopped cilantro and a little finely chopped habanero chili. In a separate bowl, prepare the dressing by mixing: lime juice, a drizzle of balsamic vinegar, a teaspoon of honey, olive oil, salt, and pepper. Pour the dressing over the salad, mix well and let it rest for a few minutes before serving. (CC BY-SA 2.0/Charles Haynes)
How to Make Coconut Fish Stew from Tanzania
Aromatic, spicy, and fragrant with coconut: Mtuzi wa Samaki is a traditional Tanzanian dish, particularly popular in Zanzibar. It combines bold flavours and tropical sweetness in a simple and irresistible dish.
Time: 40 minutes
Serves: 4
Ingredients:
400 gm fish fillets (cod, perch, or sea bream),
2 ripe tomatoes (or peeled),
1 onion,
1 clove garlic,
1 teaspoon curry,
200 ml coconut milk,
Juice of ½ lemon, oil to taste, salt, and pepper.
Preparation:
Cut the fish into medium pieces and season with lemon juice, salt, and pepper. Marinate for about 15 minutes. In a pan, sauté chopped onion, garlic, and curry with a drizzle of oil. Add the diced tomatoes and cook for 5 minutes. Pour in the coconut milk, bring to a boil, then add the fish. Cover and cook for 15 minutes. Serve hot, accompanied by white rice or chapatis. (Photo:Pelican)
