SWEET CREAMY AVOCADO SALAD

 

INGREDIENTS:

•      1  medium size firm but ripe avocado (preferably the evergreen variety)
•      3  spoonful full cream milk powder
•      2 table spoons of honey 
•       leaves of celery finely cut

PROCEDURE:

•  cut the avocado in halves and remove the seed
•  after cutting into halves, cut the avocado into cubes
•  put  the avocado cubes into the serving plate
• sprinkle  the full cream milk powder  on the top of the cubes until it is almost completely covered with milk powder
• glazed  the sprinkled avocado with  powder milk with  honey
•  let it chilled for 10 minutes, then place the leaves of the  celery on top to add a sweet aroma and as a garnished.

MATAMU YA MFUPA NA NUNDO YA NGOMBE

After making your beef stock, you can keep your beef stock in the fridge but  you can still turn your beef bones and fats into something delicious  viand especially for your dinner or lunch when you are busy but need to prepare a  comfort  food for your weary soul.

Ingredients:

·         Meat bones   and meat fats of beef

·         ½ cup of  lime and lemon juice

·         1  big tomato  diced

·         1 small  onion diced

·         ½  small cloves of garlic  minced

·         2 cups of water

·         3 spoons of soy sauce

·         2 spoons of  wild honey

·         2  dry crushed leaves of  vanilla

Procedures:

1.    Put the meat bones and fats in the pot under low flames.

2.    Pour the lime and lemon juice to the meat and stir it until it simmer and turn browned and start to produce its on fats.

3.    Add the garlic, tomatoes and onion until they blend with the meat bones and fats.

4.     When add the soy sauce and wild honey and stir it slowly until it seeps   and covered the meat bones and fats.

5.    Then add the crushed dried vanilla leaves and cover it for a while.

6.     Best serve while it is hot and with hot steam rice.

BEEF EGG NOODLE SOUP

Ingredients:

1/2 cup of fresh beef, chunks

1 small pack of noodles

1  fresh eggs

I small piece of  carrot, julienne

1 small onion, cut into quarter

2 inches long of leeks leaves, strinps into pieces

1 small piece of ginger, finely pounded

1 medium size tomatoes, finely chopped

1 teaspoon of  olive oil

leaves of corieander

salt to taste

Cooking Procedures:

• Heat the olive oil in the small pot
• Sauteed the onion, ginger, tomatoes and beef  together until the beef is golden brown the tomatoes and ginger blended well.
• Pour the water into the sauteed ingredients and wait until it will boil under low heat flame.
• When the beef become tender, add the julienne carrots and the noodles
• When the noodles becomes tender, add the salt and leaves of the leeks and simmer it for few minutes
• Remove the pot from the heat and transfer the contents in the serving bowl
• Once  the ingredients in the, cracked the fresh egg on the town and add the coriander leaves.
• Serve while it is hot and stir the  fresh egg first before eating.

Now enjoy your hot bowl of beef egg noodles.

JUAN'S PUMPKIN LEEK GINGERED SOUP

·         Ingredients:

o   2 cups   pumpkin, boiled and smashed.

o   1 medium size ginger, skinned, crushed and finely chopped.

o   2 inches long leeks  trunk,  finely chopped

o   Salt to taste

o   5  cups of water

Procedure

v  Put the pot in  stove  and boiled the 5 cups of water

v  Add the  smashed pumpkin and  stir it slowly

v  Then add the ginger in the  boiling pumpkin and the salt to taste

v  Add  the leeks, continue to stir it for another five minutes

v  Serve   while it is hot in a soup bowl, it  is goof for four servings.

AVOCADO SALAD

It is avocado season and due to the health benefits of avocádo it is highly recommended  for everyone. There are many ways of preparing the avocados from simple to the most sophisticated avocado dish like avocado ice cream  or guacamole. below, I will share with you how to prepare avocado salad in 5 minutes!

INGREDIENTS:

1 pc  ripe evergreen avocado
1 pc onion
2 pcs lettuce leaves
2 pcs ripe tomatoes

• Cut the avocado in halves and remove the  seeds and the skin  and cut the halves avocado diagonally
• Chop the onions thinly
• Slice the lettuce leaves into strips
• Cut the tomatoes 
• Arrange  the ingredients in the platter
• Set it aside, then prepare your dressings.

Dressing

2 tbl spoons honey
3 tbl spoons lemon juice
1/2  tbl spoon  salt
1/2  tbl spoon black  pepper crushed
1 tbl spoon of extra olive oil

• Mix all the ingredients in the bowl until the salt is melted and integrated with honey, lemon and the black pepper.
• Then add to the mixture the olive oil until it is blended with the mixture
• Pour slowly and spread evenly on the top of the ingredients on the platter.
• Then serve it on the table

HOT SWEET PILI PILI PASTE

One of the thing that I learned to  love in Tanzania is to eat pili pili mbozi, the Swahili hot chillies. I love it in  my  kachumbari, supo,  pasta, nyama choma, and almost in anything that I eat including in my green mango  enchilada (salad) and chipsi mayai. Pili pili ho ho is available all year round  in parts of the country from the  Isles to the Mainland.  Economically, when you make your own chili paste it is 80 percent cheaper that the commercially produce  ones that you will buy from the supermarkets. So, it is more economical. Health wise, it contains  an alkaloid compound , capsaicin, which gives strong spicy pungent character. Early laboratory studies on experimental mammals suggest that capsaicin has anti-bacterial, anti-carcinogenic, analgesic and anti-diabetic properties. It also found to reduce LDL cholesterol levels in obese individuals. Chili peppers have amazingly high levels of vitamins and minerals.

African winter is fast approaching and to keep  us warm, I am sharing you  my  hot, sweet pilipili paste.

Ingredients:

¼ kg of pilipili mbozi (hot pepper), thinly sliced

3 table spoon of brown sugar

2 table spoon of crystal salt

4 table spoon vegetable oil

Procedure:

·        Pour the vegetable oil in the sauce pan until it is hot.

·        Put the pilipili mbozi in the pan and cover until the skin of the pilipili separate.

·        Add sugar and the salt together until it is dissolve under low flame.

·        Continue stirring it slowly that it will start to thicken  for 10 mi it minutes

·        Let it cool and transfer in a sterilize glass jar and cover it.

·        Viola! You have now a hot and sweet pilipili mbozi paste for your salads, cookings, and snacks!

SWEET AND SOUR TUNA IN LEMON SAUCE

Pemba, the northern Isles of the Revolutionary Government of Zanzibar is one of the places that I consider home.  Its location in the western side of the Indian Ocean in the East Africa Coast is blessings to us Pembans  (being an adopted son of the island), we the availability of  sea foods catch fresh from the sea. Privilege enough  I was given a house in between the wet market and fish market  both only three minutes walk frommy house  and I can easily avail and buy the anything that I like fresh from the sea daily base on a VSO volunteer’s allowance.

One of my favorite fish  is the tuna. In Pemba, all year round you can enjoy all sort of tuna from the yellow fin to the  blue fin species. One of the best thing about tuna is its flavor and the texture of its meat. Today, I will be sharing to you my  sweet  and sour tuna tuna in a lemon sauce.

Sweet and Sour Tuna in Lemon Sauce 

Ingredients

¼  kilo of tuna, cut in chunks

1   pinch of black pepper

1   pc. tomato, slide and dice into small quarters

1   tbl spoon Olive oil

¼  cup of honey ( sugar will do )

3   cloves garlic, freshly crush

½  cup of  lemon juice freshly extracted

½  onion, freshly chopped

PROCEDURE:

·   Marinate the tuna chunks  with  black pepper, salt and the lemon juice and chill it in the fridge for twenty minutes

·    Prepare your sauce pan in medium heat

·    Put the olive oil until  it becomes hot

·   Sautee' in the hot olive oil the garlic until it is brown, then add the tomatoes and the onions.

·    Add the marinated tuna on the pan, covered and simmer in a low flame

·  After five minutes, add the honey and stir it and cover it again for another ten minutes.

·   Take it from the pan and  put in a platter and viola!

It is best to serve it with a hot steaming white rice.