International Cuisine

Exploring the world through food.

Zanzibar Chapati

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Zanzibar chapati is simply delicious! The people of Zanzibar and actually all over Tanzania love Chapati.  It is of Indian origin and is a unleavened bread that is easy to make and absolutely delicious.  It  is often used as a vessel and sponge to eat curry and other wonderful dishes.  I had the pleasure of making Chapati with Mr, Okala and his family in the little village of Jambiani.  Here is the recipe and some pictures from that amazing experience. If you would like to pick up a chapati board and rolling pin you can get one here.

Mixing doughMixing the dough

Rolling Chapati Rolling the dough

Rolling Chapati 2Making the serpentine

Chapati serpentineThe serpentine at rest

cooking chapatiRolling out the dough and cooking the chapati

Sliced Chapati

The finished delicious chapati, Enjoy!

Zanzibar Chapati
 
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Recipe type: Bread
Cuisine: Zanzibar
Serves: 4 chapati
Ingredients
  • 3 cups millet flour or all purpose flour
  • ½ cup +/- water
  • ½ teaspoon salt
  • 1 tablespoon coconut oil plus more for cooking.
Instructions
  1. In a bowl place about 2 cups of flour a bit of water and start mixing with your hand.
  2. Add water as necessary until you get the dough into a ball.
  3. Add about a tablespoon of oil and the salt and knead well for a few minutes.
  4. Once the ball of dough is soft and supple roll it out into a circle about 8 inches round. Add flour as necessary to keep it from sticking
  5. with your fingers make a hole in the middle and as gather up the dough making a round rope.
  6. cut through the rope so you can make a serpentine (see pictures) and tuck the end other.
  7. Add a little oil on top and set aside to rest for about 20 minutes or so.
  8. Get a frying pan hot on the stove and add a bit of oil
  9. Roll out the chapati into another 8 inch circle using flour as necessary to avoid sticking and place into the frying pan.
  10. Cook until brown spots appear on the underside adding oil if necessary and flip over.
  11. Cook until brown spots appear and then remove
  12. Cut into pieces and serve hot, Heaven!

 

 

Zanzibar Calamari Curry

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Zanzibar calamari curry is filled with the flavors of the spice Island.  This curry could be made with any type of fish or octopus.  Mr. Okala explained that once you know this recipe you can make any kind of curry you desire.  Chili was not added when we made it however if you like your curry hot then feel free to add it.  This was amazing and easy to make.

Fill your house with the flavors of Zanzibar. Mr. Okala also explained that to make calamari or octopus tender you simply need to cook the water out of it first and then add water back in.  It was super fresh calamari caught that day and was indeed tender as could be.  He also said if you refrigerate the calamari overnight it will be tender also.

calamari in a pot cooking out the water to make it tenderCalamari in the pot first with no water, cook until just browned then add in a touch of water.

calamari in a pot over charcoal with onions, tomatoes, green mango and spices to make the curryThe Ingredients simmering together

Calamari Curry the finished product simmering in the potThe finished curry, a little bit of heaven!  Enjoy!

4.5 from 2 votes
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Zanzibar Calamari Curry

A scrumptious authentic Zanzibar curry recipe that will make your kitchen smell glorious!

Course Main Dish
Cuisine Zanzibar
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4
Author International Cuisine

Ingredients

  • 1 calamari cleaned and cut into bit size pieces
  • 2 tomatoes roughly chopped
  • 1 small eggplant peeled and chopped into bite size pieces
  • 1 green mango peeled and roughly chopped (alternatively the juice of 1 lime can be used)
  • 1 small red onion peeled and roughly chopped
  • 1 carrot peeled and cut into slices
  • 1/2 green pepper seeded and de-veined and roughly chopped
  • 3 okra cut into bite size pieces
  • 1 cinnamon stick
  • 1 teaspoon cumin
  • 1 teaspoon yellow curry powder
  • 2 cloves garlic minced
  • 2 cloves
  • 1/2 cup coconut milk

Instructions

  1. Put the calamari slices in a pot on the stove over medium heat
  2. cook until the water is removed and the calamari starts to brown
  3. Add a touch of water and then add in all the vegetables and spices and coconut milk
  4. bring to high heat and then reduce to simmer.
  5. Add a chili if heat is desired.
  6. Stir well and cover with a lid until tender.
  7. Remove cinnamon stick
  8. Serve warm with some chapati for an excellent meal

 

Zanzibar Coconut Crusted Fish

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Zanzibar coconut crusted fish is a quick and delicious recipe.  I am totally convinced that freshly grated coconut is the key to what made this so memorable.  In Zanzibar they use an implement called an Mbuzi in Swahili or a goat in English.  I am the proud owner of one and it gets its name because it sounds like a goat chewing when you grate the coconut.  Assuming you probably don’t have an mbuzi on hand, this device from Amazon will come in handy.  If you are ambitious, you can even make your own coconut milk and oil. I plan on doing a post in the near future about all the things you can do and make using coconut.

coconut crusted fish

Zanzibar Coconut Crusted Fish
 
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Author:
Recipe type: Main Dish
Cuisine: Zanzibar
Serves: 4
Ingredients
  • 1 coconut freshly grated
  • 4 fish filets (any white fish without skin and bones will work well) Talapia, seabass, etc.
  • 2 limes, freshly squeezed
  • salt and pepper
  • flour for dusting
  • 2 eggs
  • oil for frying
Instructions
  1. In a bowl, whisk together the freshly squeezed lime juice with a nice pinch of salt and pepper
  2. Put the filets in the bowl to marinade for about 20 minutes or so
  3. In a separate bowl place the grated coconut
  4. In another plate sprinkle some flour
  5. In another bowl whisk the two eggs until frothy.
  6. Put some oil in a wok or frying pan on the stove and bring up to a nice medium heat.
  7. Take the filets out of the marinade and put in the flour, coating both sides, then the egg, both sides and then the grated coconut. Use your hands to really coat the filets well with the grated coconut.
  8. Place gently in the oil and cook until golden and flip over with a slotted spatula.
  9. take care to not overcook or burn the fish.
  10. Serve warm with mango chutney