This Zanzibari curry is a perfect choice for any seafood lover out there. I’ve learnt how to prepare it while cooking at Lukman’s [...]
Lukman’s restaurant, the most famous local eatery in Zanzibar opened in 2007 and welcomes on average between 600 – 1000 diners every [...]
This is a recipe I have been tweaking over a number of years and I often vary something just to try out different combinations . [...]
Paneer is traditionally made of buffalo milk. It’s a fresh cheese that takes no longer than 30 minutes to prepare. Paneer doesn’t [...]
A nice summery twist on the Italian classic. I find that garden peas add a fresh touch and using prosciutto gives a lighter dish than [...]
From pages of Homer’s Odyssey to modern Iraq, kebab remains widely popular and truly socially cross-cutting food.
Kebab is an [...]
Once upon a time, Mehdi, a Pakistani friend of mine decided to throw a dinner that inevitably turned into grand feast. It will be [...]
In a famous scene from the movie Glengarry Glenross Al Pacino’s character, Ricky, talks about the insufferable heat in New York that [...]
Kibbeh is a collective effort: time-consuming, labour-intensive, and requiring many hands. We were told that this social aspect, combined with the slow process provided a good opportunity to exchange gossip, and that many potential marriages had been discussed by the matriarchs of respective families, over a bowl of kibbeh dough.
Zanzibar’s history is a hotchpotch of cultures fused together by the spice trade. Originally known as Unguje, and at one point [...]