Recipes from Amani

All of the below recipes were written down after sitting with the youth and watching how they cook. The recipes are not specific and from organic local vegetables. In general, the quantities were for 3 people.

Pilau (rice with spices)
This is a local dish that can also be found in Zanzibar. We have it at Amani every Sunday.
This will serve 5 people.
Heat oil in pan
Cut onions (about 4) in very fine slices.
Cook until brown
Add pilau spices (flower of pilau masala, or cardamom cloves like in Zanzibar)
Add salt. When the mix is brown, add rice
Stir the rice with the rest and add water

Sweat potato fries
Heat lots of oil
Put potatoes in until soft

Tomato stew w/ coconut sauce and peas or meat
Heat oil in pan
Place thinly sliced onions and brown them
Cut and peel fresh tomatoes
Cover and let cook in its own juices while occasionally stirring to prevent burning and sticking to the bottom of the pan
If you have a fresh coconut, shave insides, pour water over shavings and squeeze out the juices. If not, use canned or bottled coconut milk.
Add small diced carrots and or green pepper
Add salt
Add peas and or meat (precook meat slightly)
Stir and cover some more until the meat is cooked through

Local Spinach (can be cale or any green leaf veggie)
Chop leaves
Brown thinly cooked onions
Add fresh and chopped tomatoes (optional)
After a few minutes stir in the tomatoes with greens
Should be ready when greens have reduced and look cooked through

Cabbage and carrots stir-fry
Heat oil in pan
Brown thinly cooked onions
Add chopped tomatoes
Keep stirring and add salt
Add thinly sliced cabbage and stir
Cover and let cook and stir again to make sure it doesn’t burn or stick
Check flavor and add salt if necessary