Unfortunately, today the most common Zanzibari meal for local people would be ndizi na nyama. This is a very economic dish made using fried bananas and a thin stew of tough beef with minimum seasoning. It is frustrating that local staple foods don’t do justice to the availability of quality produce and marine resources. Over recent years, Zanzibari cuisine has been under heavy influence of tourism. Many small restaurants have opened on the south and east coast where tourist hot spots are located. Here, it is possible to find a variety of rice dishes served with rich coconut bean or meat sauces. There are many dishes that include papaya, and seafood is more common in coastal areas. A very popular snack food is mishkaki and chips, which is barbecued meat on a stick usually served with pili pili and crusty chips or rice. These are areas where Zanzibari cuisine can progress, and it is happening as awareness grows about using organic produce and support for local farmers. Various initiatives are being taken to train local chefs, and it is also possible to find expat residents that run small food businesses offering quality international foods.
These spice blends are what give Zanzibari cuisine its unique and complex flavors. Some of the spice blends have evolved from the direct impact of Indian or Arab cuisine, but most are an original Zanzibari creation. A simple on-the-spot mix of different spices is called kachumbar and is normally made for a single serving of a meal. The most iconic blend is called pili pili, meaning pepper in Swahili. There are many variations to this blend, but a classic pili pili will feature ground chilies, cardamom, and ginger. Pili pili is most commonly used in flavoring grilled meats, especially mishkaki or kebabs. Due to strong Indian influence, Zanzibar is known for its curry powder originating from the North of the island in Nungwi. This is a simplified form of Indian masala made using turmeric, ground chilies, and a combination of ground clove, cardamom, or cinnamon. A blend known as kungu pili features toasted seeds such as cumin or coriander. All these blends are available at any local market or shop, usually pre-mixed and stored in recycled pop bottles. Cooking and serving pili pili and mishkaki to local and visiting guests is the local benchmark of hospitality. During the times of the Sultans, elaborate dishes were created using meat, fish, and vegetables.
Signature Spice Blends
In this new series of articles, we look at the different blends of spices that are widely used in Zanzibari cuisine. We detail what spices go into each blend, what the blend is used for, and even the medical and therapeutic properties of each mix of spices. This first article in the series looks at the signature blends of a variety of spices. Some of these blends are mixed together in bowls, others are stored in jars, and some are even kept in the form of a wrapped cloth. This method of wrapping is particularly seen with whole spices, as it enables easy removal of the spices from the food after they have been cooked. Whole spices are added to hot oil at the start of a meal, while powdered spices are added later on.
Zanzibar produces a wide array of spices and herbs, marketed under the aptly titled name of “Spices of Zanzibar.” Each spice has a unique taste and strength. When mixed together, they create a completely different flavor compared to when you use a single spice on its own. This is particularly true in Zanzibari cooking, where spices are blended together for use in different dishes.
Zanzibari cuisine is renowned for its vibrant flavors and aromatic spices, influenced by the island’s historical connections to Arab, Indian, Portuguese, and African cultures. Spices play a central role in Zanzibari cooking, enhancing the taste and aroma of dishes. Here are some traditional uses of spices in Zanzibari cuisine:
- Cardamom: Widely used in Zanzibari cuisine, cardamom adds a sweet and floral flavor to dishes. It’s often included in spice blends, desserts, and savory dishes like pilau (rice cooked with meat and spices).
- Cinnamon: Cinnamon is a key ingredient in Zanzibari spice blends and is used to flavor both sweet and savory dishes. It adds a warm and slightly sweet taste to curries, stews, and desserts.
- Cloves: Zanzibar is famous for its cloves, and this spice features prominently in many dishes. Cloves are used in meat marinades, rice dishes, and beverages like spiced tea.
- Turmeric: Known for its vibrant yellow color and earthy flavor, turmeric is used in Zanzibari cuisine to add color and depth to dishes such as biryani (spiced rice with meat or vegetables) and curries.
- Coriander: Both the seeds and fresh leaves of coriander are used in Zanzibari cooking. Coriander seeds are ground into spice mixes, while fresh coriander leaves are used as a garnish or added to salads and chutneys.
- Cumin: Cumin seeds are toasted and ground to enhance their flavor before being used in Zanzibari dishes. Cumin adds a warm and nutty taste to curries, soups, and meat dishes.
- Black Pepper: Black pepper is commonly used to season meats, seafood, and vegetables in Zanzibari cuisine. It adds a spicy kick and depth of flavor to dishes.
- Ginger: Fresh ginger root is used to add warmth and a slightly spicy flavor to Zanzibari dishes. It’s used in marinades, soups, stews, and beverages like ginger tea.
- Chili: While not technically a spice, chili peppers are often used to add heat to Zanzibari dishes. They’re included in spice pastes, sauces, and marinades to provide a fiery kick.
- Nutmeg: Nutmeg is used in Zanzibari cuisine to flavor desserts, drinks, and savory dishes. It has a warm, sweet, and slightly nutty flavor that enhances both sweet and savory dishes.
Traditional Dishes and Recipes
Zanzibar’s cuisine is more alive today than it ever was, due in no small part to the industry and the government recognizing in it a potential cornerstone in the island’s tourism trade. The Zanzibar of the past was more often than not a nation of subsistence farmers, and meals were something quickly and haphazardly prepared in-between work and various daily tasks. The relative amount of free time that Zanzibaris enjoy today has led to an increase in the amount of consideration that goes into meal preparation. Moreover, the advent of modern appliances, foodstuffs, and methods of preservation from abroad has greatly broadened the horizon of what is generally thought of as Zanzibari cuisine and something becoming evermore defined, the culinary heritage of its various ethnic groups. A typical Zanzibari meal as it is known by the various ethnic groups on Unguja and Pemba, such as rice and fish, is often thought to consist an inordinately large amount of time and rice alone may be served in over 30 distinct ways. Rice dishes are usually the preferred fare for hosting guests. Pilau is a spiced rice dish cooked with meat, marinated and roasted in a tandoori-style oven. This is something commonly served at weddings, and it is associated with the Shirazi ethnic group. A similar dish called pilau ya kukaanga is a rice and meat mixture cooked in the method of making a solid omelette. Also popular amongst many ethnic groups is biryani, rice sauteed with spices and boiled in stock, but the method of preparation and even ingredients used may differ greatly. The end result is a dish representing a strong synthesis of Swahili and Indian cooking, and something that is totally unique to Zanzibar.
Spice Tasting and Cooking Demonstrations
We also saw very interesting practical everyday uses for some of the spices. Our tour guide made us a face mask from some crushed up lipstick tree and a hair gel from the inside of an aloe vera plant, and failed to mention what my girlfriend already knows – that the aloe vera hair gel is good for sunburn on the forehead. Everything was available for purchase and we left with a bottle of Vanil, the Zanzibar vanilla liqueur, and some Super Super Hot Chilli Sauce, stranger. I’ve got the best idea. I can start a recipe section incorporating some of the different spices that have been shown to us, and list some of the amazing foods that we’ve eaten in Zanzibar. A lot of the spices are accessible in Stonetown market and one day, maybe if I find out what the heck each of these spices are, I can try to cook using some of these weird and wonderful ingredients. So keep an eye out for some interesting and experimental recipe ideas coming in the near future. From now until then, take it easy! Rosta. Step if in London.
During the dry season from June to October, tourists may have the opportunity to join it. For only $10, a tourist can visit Kendwa village and take a two-hour spice tour by a local farmer. We walked through lots of locally grown spices and fruits that were selected and shown to us by the tour guide. Some of the things we tried included a masala tea mixed with all different kinds of spices. It was the best chai tea I’ve had in Zanzibar. They called it African viagra. Yes, it’s true when we tried a little taste of some natural viagra that is said to work within 24 hours!