Tanzania

Tanzania is a large country in East Africa which includes the spice islands of Zanzibar, Pemba, and Mafia and also contains Africa’s highest point—Kilimanjaro, at 5,895 meters (19,340 feet).

A few facts
Tanzania’s Ngorongoro Crater is home to the world’s densest population of lions, wildebeest, elephants, hippopotamus, rhinoceros, zebra, leopards, and hyenas. There are approximately 25,000 animals in the crater of just 100 square miles
Lake Manyara National Park is home to the world’s only tree-climbing lions
The largest crab in the world – the coconut crab, can be found on Chumbe Island of Zanzibar
The world’s earliest human skull was found in the Olduvai Gorge in Tanzania by Louis and Mary Leakey
Freddie Mercury was born in Stone Town, Zanzibar

The cuisine of Tanzania has been influenced by Portuguese as well as Indian cuisine. The national dish of Tanzania is the humble Ugali, a simple porridge made with either maize, millet, or sorghum flour. Other dishes include Mandazi (deep-fried doughnut-like cakes), Kashata (coconut bars), Mkate wa kumimina (Zanzibari rice bread), Vitumbua (rice patties), Wali wa Nazi (rice in coconut milk) and coconut bean soup. I opted to cook Mshikaki (marinated meat) which was quite tasty, thanks to the overnight marinating.

Rating: 6/10

Serves: 2
Prep time: 15 minutes + overnight marinating
Cook time: 8 minutes

350g steak, cut into cubes
1 tsp ground coriander
1 tsp paprika
1/2 tsp ground cumin
1/2 tsp chilli powder
1/2 tsp turmeric
1/2 tbsp fresh ginger, grated
1 garlic clove, mashed
1 tbsp tomato puree
1 tbsp oil
1 tbsp lemon juice
Black pepper & salt

Mix all the ingredients in a large bowl and marinate meat overnight or for at least 4 hrs in the fridge
Skewer the meat on water soaked wooden skewers
Grill the meat skewers on an open coal BBQ, basting with marinate until cooked
Serve with pitta or wraps and salad leaves