» posted on Tuesday, September 27th, 2022 by Linda Lou Burton

Till Time To Go

Linda Lou Burton posting from Zanzibar Serena Hotel, Stone Town, Zanzibar, Tanzania – They left a bowl of fruit and flowers in our room when they cleaned every day. I’m sitting on our porch now, eating a banana, thinking about, well, food. People were curious about what we’d eat in Africa. I had studied in advance – what grows there, how it’s prepared, absolute favorites. I vowed to try “at least a bite” of as many different things as I could, although our brains and stomachs tend to crave the familiar. Beans, corn, greens, tomatoes – familiars to me that I knew I’d find in Africa. I knew there would be more dishes featuring bananas and coconut than I have in my routine; I was looking forward to that. So how did it turn out? Here are 10 Things I read about ahead of time:

Ugali – maize is a major crop in Kenya and Tanzania. Ugali is standard fare; everybody eats it! Take cornmeal, boil it into a paste; roll it into a ball; eat it with your soups or stews or anything. Like the cornbread I grew up on, only boiled not baked. Did I eat ugali? I honestly don’t know! I tried lots of breads but don’t remember seeing “balled paste” on the Serena buffets. I think I’ll try making it at home, just to be sure.
Githeri – a favorite in the Kikuyu community; corn and beans, first boiled, then fried. Avocado is often added; all served on rice. Sounds a bit like Mexican food I’ve eaten, agree?
Ingoho – like the Thanksgiving turkey, Ingoho – chicken – is prepared in Kenya as a special meal; roast the chicken until it is brown; then braise it with onions, tomatoes and spices.
Kachumbari – claims to be Kenya’s “most delicious salad.” Thin slices of fresh ripe tomatoes, onions, green/red peppers, lemon juice, coriander. I don’t remember seeing the name tag on our buffet’s selections, but every meal had interesting (and beautiful) salads. All delicious.
Mandazi – oh yes! A very popular sweet! The dough is made with sugar, flour, water, yeast, coconut milk (ground peanuts or almonds can be added). Fry in hot oil, dust with powdered sugar or cinnamon, eat for breakfast or anytime! I remember this one.
Mchemsho – this means “something boiled” and could be any number of vegetables such as potatoes, green beans, carrots, tomatoes, cabbage, eggplant. Definitely ate this!
Mukimo –I’ll be making this at home. Mash some potatoes, then add spinach, corn, peas, whatever, for added flavor. I’ve made colcannon (around St Paddy’s day); love it!
Ndizi na nyama – a favorite in Tanzania this is bananas (ndizi) and meat (nyama) made into a stew with curry powder, cayenne pepper, oil, onions, tomatoes, and coconut milk. Simmer then serve with rice, or ugali! I don’t remember seeing this but I think I’ll try it at home.
Nyama Choma – Swahili for “grilled meat;” both countries are fond of goat, beef, chicken or fish grilled over charcoal. Our bush meals usually had a grill going for an outdoor feast.
Rice – rice was everywhere, cooked every which way. In Tanzania, Wali wa nazi is rice cooked in coconut milk and water, seasoned only with salt. In Kenya Pilau is a special rice cooked with spices and chicken or beef.

Why am I thinking about FOOD as I sit on our porch in Zanzibar, till time to get on a plane headed far, far north? A change awaits us in Iceland, for sure! I’m ticking off their favorites in my head: skyr (kind of like yogurt); ice cream and cheese (yes, they are mad about ice cream!); rye bread and butter (I can dig that); lamb (lamb stew, lamb roasted, lamb sirloin?) and, of course, FISH. Icelanders eat fish every single day. Pretty popular in Zanzibar too, I’m thinking, as another fishing boat goes by. Ali is picking us up at 7, better zip up the old fancy-schmancy suitcase, one more time. Look at these flowers we’ve been enjoying here by the Indian Ocean, while I go back inside a minute. We won’t see them in Iceland!