Tag Archives: Tanzania

In Bibi’s Kitchen by Hawa Hassan takes readers on a trip of East Africa

We wrote previously about highly enjoying Hawa Hassan’s Somali recipes on Bon Appetit, so we were delighted when we learned that Hassan was releasing her first cookbook, with Julia Turshen, in late 2020, In Bibi’s Kitchen: The Recipes and Stories of Grandmothers from the Eight African Countries that Touch the Indian Ocean. We bought In Bibi’s Kitchen for ourselves for Christmas, and are happy to report that it is delightful, both as a cookbook, and as an intimate insight into the lives of the featured cooks. The recipes in the book cover the eight African nations that border the Indian ocean: South Africa, Mozambique, Madagascar, Comoros, Tanzania, Kenya, Somalia, and Eritrea. Hassan is a Somali-American chef and entrepreneur, and wanted to shed some light on the culinary traditions of East Africa, and we are so happy that this under-explored culinary region is so nicely featured in her new cookbook.

The rich trans-Indian Ocean culinary and cultural exchange is apparent in these recipes, which mix Indian, Middle-Eastern and Sub-Saharan African flavors (and tons of warm spices). We especially loved that Hassan included recipes for the spice blends in the book including the cinnamon, cumin, and cardamom redolent Xawaash (similar to Yemeni Hawaij spice blend). Another aspect of the book we particularly enjoyed was that each chapter starts with an interview with a grandma – or “Bibi” (living in Africa, or abroad) – about her life, cooking, and recipes. As an additional bonus, the on-site photographs by Khadija Farah, and food photography by Jennifer May are simply gorgeous. We have only tried a few recipes from In Bibi’s Kitchen, so far, but they have all been excellent and utilize mainly ingredients which can be obtained in a well-stocked grocery store. Vogue UK has a sampling of 3 recipes: Ma Gehennet’s Shiro (chickpea stew) from Eritrea, Zanzibar Pilau (rice) from Tanzania, and Ma Kauthar’s Mango Chile Sauce from Kenya. This weekend we aim to try a new recipe from the book: a Somali-inflected pasta dish called Suugo Suqaar (recipe here), which she previously demo-ed on Bon Appetit. Don’t delay, you can buy In Bibi’s Kitchen, from Bookshop.org here.

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Riziki’s Tanzanian food in Columbus

One of our favorite things about Columbus, OH, is its diverse food scene, which has a particularly strong representation of East African food (which is scarce in Cleveland). I am always on the hunt for the newest African restaurant in Columbus, since it seems there is a new one opening every month. However, when we lived in Chicago for the year I fell behind, and missed the opening of Columbus’ only Tanzanian restaurant, Riziki’s Swahili Grill (1872 Tamarack Cir S. Columbus, OH 43229).

Rizikis

The vibes at Riziki’s are amazing! When you visit, you are greeted by chef/owner Riziki herself, who is from the island archipelago of Zanzibar off the coast of Tanzania. The menu at Riziki’s a relatively small, but hits all of the Tanzanian classics, which combine Indian, East African and Middle Eastern influences, as befitting its Indian Ocean location. During the Friday lunch rush, Riziki’s was doing a brisk takeout service, but we decided to eat in at the casual dining room, painted in bright aqua, with wax-print cloth tablecloths. We quenched our thirsts with some fresh tamarind juice as we perused the menu.

sambusas

We had read that Riziki’s sambusas (triangular filled dough pockets akin to Indian samosas) were amazing, so we decided to go with a mix of chicken, beef and spicy veggie, sold for only $1 a piece. The sambusas were elegantly presented in a hand-carved wooden dish, and boasted a perfectly crispy, thin, oil-free wrapper and flavorful fillings. Riziki should probably start charging triple the price. M also enjoyed the addition of the habanero-laden house-made hot sauce.  The Indian culinary influence was also present in the main dishes, including the beef Biriani ($11.99). Other mains included a whole fried fish ($14.99), which we wish we could have chosen, if we had a little more time. On Sunday, Riziki serves a special Zanzibari dish called “Sunday Funday” – Mbatata za Urojo – also known as “Zanzibar mix” ($11.99) a dish with a mix of mango, bean fritters, potatoes and chutney.

Chapati

For our mains, we decided to split a chapati with goat curry and a side of kale ($11.99). The globally-popular chapati bread heavily displays the Indian influence on Zanzibari food, and is a layered flatbread fried in ghee. A chapati is supposed to be light and flaky, and Riki’s was some of the best we have ever had. The goat curry was heavily spiced, and the chapati worked as the perfect vehicle for the hearty stew. After dinner, we chatted a bit with Riziki herself, who had come to Columbus over a decade ago. She said that business at the restaurant had been picking up, but that the location made it a bit hard to find. The strip mall housing Riziki’s was a veritable United Nations of international shops and restaurants, but its location was in the midst of a residential district far from the city center. Be persistent though, and make an effort to find Riziki’s, it is worth it!

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Pastry Post-Doc: Tanzanian Vitumbua (Coconut Cakes)

TanzaniaThe appeal of fried dough seems to be nearly universal – and we have seen it pop up again in Tanzania as Vitumbua (though popular in Tanzania, it can be found elsewhere throughout East Africa). Vitumbua (singular: kitumbua) is a sweet, fried, rice and coconut cake flavored with cardamon. Vitumbua is usually eaten as a snack, but could even pass as breakfast for those with a sweet tooth. Vitumbua are sometimes cooked in special donut-hole shaped pans, a la Aebelskivers, but you could use muffin tins, or a regular frypan as well. Most of the ingredients in Vitumbua are pretty common (you may have everything but the coconut in your pantry already), so get your muffin tins out and try a recipe from Immaculate Bites.

Vitumbua

Vitumbua from Immaculate Bites

 

 

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