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If you would like to cook some coconut, you have come to the right place.

Hello hello. I have spent the last four weeks studying the great and mighty coconut. Although I have completed some semi-serious research, the most enjoyable part of my study was all the DELICIOUS coconuts dishes I got to cook with wonderfully talented local Zanzibari women! I wanted to share with you some of my favorite recipes that I have collected thus far. With that, enjoy my COCONUT COOKBOOK!! yum

MAANDAZI

Ingredients:
*3 Coconuts
*1½ kg Flour (Unga)
*1/4kg Sugar (Sukari)
*1Tb Yeast (Hamira)
*10 Cardamom Pods (Hiliki)
*Oil for Cooking (Mafuta) Use coconut oil if you can afford it!

Instructions:
1) Take cardamom out of pods and grind to a powder.
2) Mix together all dry ingredients.
3) Shave coconuts and squeeze coconut milk (about 3 times).
4) Add coconut milk slowly until you have dough like consistency.
5) Kneed with hands until the air bubbles have disappeared (add more flour if it becomes too sticky).
6) Form into balls about 3 inches in diameter.
7) Roll each ball into a flat circle of about ¼ inch tall. Coat first in extra flour so the dough does not stick to the rolling pin.
8) Cut each circle into 4 identical triangle pieces.
9) Allow triangles to rise (Kuumka).
10) Heat oil in a frying pan. There must be enough oil for the bread to float.
11) Delicately place dough triangles into hot oil. You do not need to do one at a time. Place as many as fit while lying flat on their side.
12) After placing into oil, flip each. This helps them rise even more and the puffier the better!
13) Allow maandazi to brown slightly on one side then flip to the other side and repeat. Flip back and fourth a couple times until they are evenly browned.
14) Take each out of the oil and place into a strainer over a bowl for some of the oil to drip off.
15) Once dripped, take out of the strainer and place into a bowl.
16) Repeat steps 11 through 15 for the rest of the dough triangles.
17) Serve warm with literally whatever you want. There is no wrong way to eat these because they will always be incredible.
18) ENJOY ENJOY!

“This maandazi is magical!”
–Salma (Ate three maandazi despite being allergic to gluten), 23/4/2015

COCONUT CHUTNEY (Chakne)

Ingredients:
*1 Coconut (Nazi)
*Chili Peppers to Taste (I used 5) (Pili Pili)
*1/2 Green Pepper (Pili Pili Boga)
*2 Limes (Ndimu)
*5 Garlic Cloves (Vitunguu Thomu)
*1cup Water (Maji)

Instructions:
1) Shave the coconut.
2) Toss the shavings into a blender.
3) Pour the water into the blender.
4) Take the stem off the chili peppers and cut them in half then put them into the blender.
5) Cut the green pepper into slivers and put them into the blender.
6) Peel the garlic and put the whole cloves into the blender.
7) BLEND until you have reached your desired consistency.
8) Pour mixture into a bowl.
9) Grab something tasty to dunk into your chutney and ENJOY!

SPINACH (Mchicha)

Ingredients:
*1 Coconut (Nazi)
*1 Large Bunch of Spinach (Mchicha)
*1 Small Onion (Vitunguu Maji)
*2 Small Tomatoes (Tungule)
*Salt (Chumvi)

Instructions:
1) Peel leaves off thick spinach stem (alright to leave some stem) and rise in water.
2) Grasp the leaves in a bunch and cut into ½ inch pieces and place in a pot.
3) Cut onion and tomatoes into small slivers and toss into pot.
4) Shave the coconut and squeeze out the coconut milk. Set aside strong milk.
5) Pour not strong milk into pot so that it just covers the spinach and vegetables.
6) Set on high heat until the coconut milk is soaked into the spinach and the leaves are soft and condensed.
7) Add strong coconut milk and keep on high heat until this is also soaked into the leaves.
8) Add salt to taste.
9) Scoop into a bowl and enjoy!

CASSAVA LEAVES WITH VEGETABLES (Mboga ya Kisamvu)

Ingredients:
*About 1/2kg Cassava Leaves (Kisamvu)
*3 Coconuts (Nazi)
*2 Onions (Vitunguu Maji)
*2 Green Peppers (Pili Pili Boga)
*4 Carrots (Karote)
*4 Garlic Cloves (Vitunguu Thomu)
*Salt (Chumvi)

Instructions:
1) Wash leaves and place in a large kinu and beat with a large mchi until the leaves are soft and broken.
2) Place leaves in a pot and cover with water. Set to high heat. Leave until the water has evaporated.
3) Shave coconuts and squeeze coconut milk (enough to cover leaves). Set aside strong coconut milk.
4) Cut the onions, green peppers, and carrots into ¼ inch pieces.
5) Smash garlic into a paste.
6) Add vegetables and garlic to the cassava leaves. Add not strong coconut milk.
7) Keep on high heat until coconut milk has evaporated or been absorbed.
8) Once milk is absorbed, add strong coconut milk and cook for about 10 more minutes or until it is also absorbed.
9) Add salt to taste.
10) ENJOY!

“Mmmmm, you can really taste the coconut!” – Eliza, 22/4/2015

KASHATA YA NAZI

Ingredients:
*1 Coconut (Nazi)
*1/2kg Sugar -white sugar is recommended- (Sukari)
*About 1cup Water (Maji)

Instructions:
1) Shave the coconut.
2) Boil the water.
3) Add the sugar into the boiling water and keep the heat high.
4) Stir continuously so the sugar does not stick.
5) Continue to stir until the mixture begins thickening.
6) Add the shaved coconut.
7) Keep stirring! Don’t let it stick.
8) Stir until the water has evaporated and the mixture has completely thickened.
9) Scoop the mixture onto a flat tray and spread out to desired thickness.
10) Wait for your treat to cool.
11) Cut into pieces sized to your liking.
12) Enjoy! (I hear this is especially delicious eaten with coffee)

These are my favorites!! Let me know what you think and how it goes if you try to cook any of them!

~Fatma for six more days~

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