Updated: 07/03/2018 3:55 PM | Print Story |  Email

Tanzanian and Kenyan Cuisine

Latin cooking expert, Amalia Moreno-Damgaard has a passion for traveling and cooking.  she just spent time exploring, Tanzania and Kenya. She also spent a lot of time cooking with  the locals and brought what she learned back to us to make a traditional Tanzanian dish.

If you’d like to purchase one of Amalia’s cookbook, click here.

 

MALAGASY RAGOUT -Tanzanian

Chicken and beef stew with vegetables

Recipe by Chef Amalia Moreno-Damgaard

Serves 4

Ingredients:

  • 1 quart chicken stock
  • 1 cup diced beef loin
  • 1 cup diced chicken breast
  • 1 cup pork loin (optional)
  • 3/4 tsp ginger paste
  • ¾ tsp garlic paste
  • ½ cup julienned seeded tomatoes
  • ½ cup julienned white onion
  • ½ cup julienned green and yellow bell peppers
  • ½ cup cooked cubed potatoes

Directions:

Cooked Frenched chicken lollipops for garnish

Shredded spinach (or substitute for kale, collards, or Swiss chard)

Put all the meats in a pot with the stock and bring to a quick boil and skim solids that float to the surface, if needed.  Add the ginger and garlic. Stir well and cook for 2 minutes.

Add the rest of the vegetables, except the spinach, and cook until vegetables are cooked al dente, 3 minutes.  Add the spinach and serve immediately.

KACHUMBARI –Kenyan salsa –with variations

Tomato onion salad

Recipe by Chef Amalia Moreno-Damgaard

Serves 4

Ingredients:

  • 1 cup julienned red onion soaked in enough cold water to cover and a tsp of salt for about 5-7 min.
  • 1 cup julienned seeded tomatoes
  • ¾ - 1 cup chopped dhania (coriander leaves)
  • 1 hot chile pepper (optional)
  • 1 cup julienned green bell peppers (optional)
  • ½ cup avocado cubes
  • ½ cup seeded cucumber cubes

Salt

Lemon juice to taste (optional)

Directions:

Combine all ingredients in a bowl, season, and serve.

 

WALI WA NAZI –Tanzanian and Kenyan Coconut Rice

Recipe by Chef Amalia Moreno-Damgaard

Serves 4

 

Ingredients:

  • 3 cups water
  • 5 tbsp canola or olive oil
  • 2 cups rice soaked in cold water for 10 min.
  • 1 cup coconut milk
  • ½ tsp salt

Directions:

Bring the water to a quick boil. Add the oil, then the rice and stir quickly.

Add the coconut milk and the salt. Stir quickly. Cover and simmer covered until rice has absorbed all the liquid, about 10-15 minutes.