This week wasn’t my most successful, culinarily-speaking. Thin curry, thin syrup, and gritty mush being some of the low lights.
To be fair though, at least two of these things were directly due to my not quite reading/following the recipe right, so I’m suggesting that my lack of success this week is due to the nature of Tanzanian cuisine.
In fact, I was pretty excited to eat coconut cream, peanut butter and curry powder, almost exclusively, all week, and there were some foods we would try again. The Coconut Bean soup was fab and filling, the kuchambali salad was yummy, and the curries both tasted great, even if the tofu version was a bit soupy.
Another tick for Tanzania was the ease of making vegetarian food. Unlike some of the other places we’ve tried so far, I didn’t have to make many substitutions for meat, lard, milk and other non vegan products. This is good sign for any potential Tanzania travellers 🙂
Most interesting to us was that each recipe contained the same basic ingredients: Curry powder, coconut, peanut butter, tomatoes, onion and sweet green pepper. I don’t know if this is due to the failure of the English-language portion of the internet to adequately represent non-western cultures, or if it is because these ingredients are the most readily available in Tanzania. In any case, it was fun, but it did make us think about how unnatural it is, and how lucky we are to have such an enormous range of fresh vegies and other ingredients at hand.
Stay with me, as next week we’re going to Malaysia, eating some of Mrs faves, Nasi Lemak, Nasi Goreng, Pisang Goreng and the rest. Looking forward to it 🙂