International Cuisine

Exploring the world through food.

Taro Chips

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 Taro Chips or chips za taro in Swahili, are a popular snack or starter in Tanzania along with Plantain chips.  We enjoyed them at our safari camp on the Serengeti.  I had the privilege of going behind the scenes in the camp kitchen and decided I would use the recipes I learned there for our Tanzanian meal. A plateful of fried taro chips

Taro root is a popular tuber in many parts of the world and it is considered a resistant starch, full of fiber and vitamins, so it has many health benefits and good for your gut.  Of course you can bake them for a healthier alternative.

A few people get a throat itch after eating Taro but if you soak it water or boil it beforehand, it eliminates it for most people.  This recipe does not call for boiling so slice them and soak them for at least 4 hours before you fry or bake them, if you are concerned about it. 

I absolutely recommend using a mandolin to get nice even thin slices. Another tip is to soak the taro root in some vinegar before you peel them as some people also get itchy hands.  You can use a vegetable peeler to remove the skin or a paring knife whichever you prefer.

Did you know that Tanzania is home to the highest mountain in Africa, Mount Kilimanjaro and is also home to the lowest, the floor of Lake Tanganyika is 1,155 feet below sea level. If you would like to learn more be sure to check out “Our Journey to Tanzania”.  

You can also find more authentic recipes like Ndizi Nyama (Bananas and beef stew, Maharge ya Nazi (Kidney beans in Coconut milk and Kashata, a lovely peanut brittle snack or dessert.

Craving even more?  Be sure to join the culinary and cultural journey around the world, so you don’t miss a thing,  it’s free,  You can also follow me on Instagram, Facebook ,  Pinterest and youtube to follow along our journey.

Please note that this page contains affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!

A plateful of fried taro chips
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5 from 2 votes

Taro Chips

A lovely chip made from taro root.
Course Appetizer
Cuisine Tanzanian
Prep Time 10 minutes
Cook Time 25 minutes
4 hour soaking time 4 hours
Total Time 4 hours 35 minutes
Servings 4
Calories 376kcal
Author Darlene at International Cuisine

Ingredients

  • 1 lb. taro root peeled and sliced thinly
  • 1/2 cup oil for frying +/-
  • 1 clove garlic minced
  • salt and pepper to taste

Instructions

  • Peel the taro root, slice thinly using a mandolin. Place in water and set aside for about 4 hours
  • Drain the Taro root slices and pat dry
  • heat cooking oil in a frying pan or deep fryer over medium high heat, add taro root to oil and cook until golden brown, flip if necessary depending on how much oil you have in the pan.
  • Remove and sprinkle with salt, pepper and minced garlic clove.
  • Serve warm

Nutrition

Calories: 376kcal | Carbohydrates: 30g | Protein: 2g | Fat: 28g | Saturated Fat: 2g | Sodium: 13mg | Potassium: 670mg | Fiber: 5g | Sugar: 1g | Vitamin A: 86IU | Vitamin C: 5mg | Calcium: 49mg | Iron: 1mg

Ndizi Nyama (Green Bananas and Beef Stew)

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Ndiza Nyama is a beloved dish. Tanzania is famous for many things and it turns out they grow a lot of bananas too!  One banana in particular is an important cooking banana called Mchare.  

Although many types are grown the green mchare is used most often in the famous banana and meat stew recipe called Ndiza Nyama in Swahili. 

a pot full of beef and banana stew

To make Ndizi Nyama at home, you can use plantains which is the closest you will find to the cooking banana in Tanzania. 

Bananas are extremely popular in Tanzania and you will see many vendors selling them on the sides of the road, all over the country.

A very busy African market selling giant bushels of green bananas

 

Bananas are the principal source of dietary carbohydrates for over 30 million people in Africa. Most of these bananas are processed by cooking, boiling, frying, pounding, and juicing. 

We enjoyed this delicious ndizi nyama while staying in a luxury camp on the Serengeti. Truly an unforgettable experience.  

Did you know that Tanzania has protected 38 percent of its land with National parks.  Perhaps this is the reason that it one of the best places on the planet to enjoy a safari. I highly recommend it if you ever get the opportunity.

If you would like to learn more be sure to check out “Our Journey to Tanzania”.  

You can also find more authentic recipes like Chips za Taro (Taro Chips), Maharge ya Nazi (Kidney beans in Coconut milk) and Kashata, a lovely peanut brittle snack or dessert.

Craving even more?  Be sure to join the culinary and cultural journey around the world, so you don’t miss a thing,  it’s free,  You can also follow me on Instagram, Facebook ,  Pinterest and youtube to follow along our journey.

Please note that this page contains affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!

a pot full of beef and banana stew
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5 from 2 votes

Ndizi Nyama (Bananas and Beef Stew)

A surprisingly delicious combination of flavors brought to you from Tanzania
Course Main Dish
Cuisine East African, Tanzanian
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 4
Calories 674kcal
Author Darlene at International Cuisine

Ingredients

  • 2 Tbsp Vegetable oil
  • 1 lb Beef Filet Chopped into 1 inch pieces
  • 4 Plantains Green or yellow peeled and cut into 3 inch pieces
  • 1 medium Onion, white Chopped
  • 4 cloves Garlic Peeled and minced
  • 2 Tomatoes diced
  • 1 Carrot sliced
  • 1 cup coconut milk
  • 1 small bunch cilantro chopped for garnish
  • salt and pepper to taste

Instructions

  • Heat oil in a large pot over medium heat
  • Add in onions and garlic and fry until golden
  • Add in the beef and cook until browned
  • Add in the carrots and chopped tomatoes.
  • Add in about 2 cups of water. Stir well
  • Add in salt and pepper to taste and cover until the stew is boiling
  • Add in the plantains, stir well and continue to boil for another 10 minutes.
  • Add the coconut milk to stew and stir well
  • Reduce heat to simmer for another 5 minutes. If the plantains are tender, your Ndizi Nyama is ready to be served.

Notes

Serve with white rice or ugali. 

Nutrition

Calories: 674kcal | Carbohydrates: 66g | Protein: 25g | Fat: 38g | Saturated Fat: 21g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 11g | Cholesterol: 79mg | Sodium: 86mg | Potassium: 1619mg | Fiber: 6g | Sugar: 30g | Vitamin A: 5213IU | Vitamin C: 46mg | Calcium: 48mg | Iron: 6mg

 

Maharge ya Nazi (Kidney Beans in Coconut Milk)

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Maharge ya nazi is a delicious dish made of kidney beans and coconut milk. It has some tomato, onion and spices and it makes a nice balanced dish. 

a pot full of kidney beans cooking on the stove

It is often served with ugali a basic staple enjoyed across numerous African countries, although it can be called different names like fufu.  It is bland made of cornmeal, cassava, millet or sorghum on its own but used to sop up the flavors from stews and dishes like naharge ya nazi.  You can get an easy recipe here. Maharge ya nazi can also be served up with some white rice, which is how it was served at the safari camp. 

Legumes are a staple and important source of protein in African cuisine.  It is especially important in vegetarian diets.  They come in all shapes and colors and sold in the market along with rice.  Here is a typical vendor you will find in the markets in Africa.  

Baskets full of an assortment of beans and rice

For this recipe, it calls for kidney beans. You can certainly use a short cut and use canned beans just make sure you rinse them well to remove that tinny taste but why not make it from scratch, everything taste better that way. Please note that you should soak the beans if they are dry overnight before cooking. So plan accordingly. 

If you would like to learn more be sure to check out “Our Journey to Tanzania”.  

You can also find more authentic recipes like Chips za Taro (Taro Chips), Ndizi Nyama (bananas and beef  stew) and Kashata, a lovely peanut brittle snack or dessert.

Craving even more?  Be sure to join the culinary and cultural journey around the world, so you don’t miss a thing,  it’s free,  You can also follow me on Instagram, Facebook ,  Pinterest and youtube to follow along our journey.

Please note that this page contains affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!

a pot full of kidney beans cooking on the stove
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5 from 2 votes

Maharge Ya Nazi (Kidney Beans in Coconut Milk)

Maharge ya nazi in Swahili simply means beans with coconut. It is a lovely dish served over ugali or white rice for a nice balanced meal.
Course Main Dish
Cuisine East African, Swahili, Tanzanian
Prep Time 10 minutes
Cook Time 45 minutes
soaking time for beans 8 hours
Total Time 8 hours 55 minutes
Servings 4
Calories 190kcal
Author Darlene at International Cuisine

Ingredients

  • 1 cup Kidney beans, dried
  • 1 Tbsp oil
  • 1 clove garlic minced
  • 1 medium onion, white chopped finely
  • 1 medium tomato chopped finely
  • 1 inch ginger minced
  • 1/2 tsp turmeric, ground
  • 1 1/2 tsp salt
  • 1 cup coconut milk
  • 1 tsp coriander, ground
  • 1/2 tsp black pepper
  • 4 sprigs cilantro, fresh chopped roughly for garnish

Instructions

  • Soak the beans in warm water overnight and drain.
  • Wash the beans and put them in a large pot on the stove with enough water to cover. Simmer until tender.
  • Drain water but retain 1 cup and set aside.
  • Heat oil in a large pan over medium heat
  • Add the onions and cook until translucent
  • Add in the ginger and garlic and stir until fragrant
  • Add in the spices and tomato, stir until fragrant
  • Add in the salt and the beans and mix well.
  • Add in the 1 cup of reserved bean water and simmer for 5 minutes
  • Add in the coconut milk, stir well and simmer for another 5 minutes.
  • Garnish with fresh cilantro and serve with white rice or ugali.

Nutrition

Calories: 190kcal | Carbohydrates: 17g | Protein: 6g | Fat: 13g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 885mg | Potassium: 454mg | Fiber: 5g | Sugar: 2g | Vitamin A: 408IU | Vitamin C: 8mg | Calcium: 41mg | Iron: 4mg

 

Kashata (Peanut Brittle with Cardamon and Coconut)

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Kashata is a flavorful peanut brittle that is found all over Tanzania as well as other East African countries.  It is a sweet snack or dessert.  It can come in all sorts of shapes and sizes and flavored with other spices.  I love it with just an hint of cardamon and think you will too. 

pieces of kashata an East African snack made of peanuts and coconut.

Do you love peanut brittle?  I do, and this Kashata is really a wonderful and easy treat to make at home.  Just fair warning, you really have to watch it while the sugar is dissolving and caramelizing or it can go south in a hurry.  

I enjoyed Kashata often while in Tanzania on safari and it reminds me of my amazing trip every time I make it. 

Did you know that Freddie Mercury of Queen was actually born in Stonetown in Zanzibar?

If you would like to learn more be sure to check out “Our Journey to Tanzania”.  

You can also find more authentic recipes like Chips za Taro (taro chips) Ndizi Nyama (Bananas and beef stew, Maharge ya Nazi (Kidney beans in Coconut milk.

Craving even more?  Be sure to join the culinary and cultural journey around the world, so you don’t miss a thing,  it’s free,  You can also follow me on Instagram, Facebook ,  Pinterest and youtube to follow along our journey.

Please note that this page contains affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!

 

pieces of kashata an East African snack made of peanuts and coconut.
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5 from 2 votes

Kashata (Peanut brittle with cardamon and coocut)

A wonderful sweet quick and easy treat popular in Tanzania and many other East African nations
Course Dessert
Cuisine East African, Tanzanian
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 16 pieces
Calories 213kcal
Author Darlene at International Cuisine

Ingredients

  • 1 3/4 cups sugar
  • 1/2 cup coconut milk
  • 1/2 tsp cardamon, ground
  • 1/2 tsp salt
  • 2 cups roasted peanuts lightly chopped
  • 1/2 cup coconut flakes

Instructions

  • Get your peanuts and coconut flakes ready and near the stove before you start
  • You will need an 8 x 8 inch square pan spray it with cooking oil or grease it.
  • In a good thick sauce pan add in the sugar, coconut milk, cardamon and salt.
  • Turn on to medium heat, stirring until the sugar dissolves and becomes liquid. Stop stirring and you can swirl the pan if need be to keep the sugar from burning. Just when the sugar starts to caramelize quickly add in the peanuts and coconut flakes and stir.
  • Remove immediately and spread the thick mixture into your pan.
  • When it is cool cut or break it into pieces.

Nutrition

Calories: 213kcal | Carbohydrates: 26g | Protein: 5g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Sodium: 153mg | Potassium: 167mg | Fiber: 2g | Sugar: 22g | Vitamin C: 1mg | Calcium: 20mg | Iron: 1mg