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Octopus Curry

Octopus Curry

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 [...]

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Michael’s Beer Honey Mustard

Michael’s Beer Honey Mustard

 

This is a recipe I have been tweaking over a number of years and I often vary something just to try out different combinations . [...]

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Home-made paneer

Home-made paneer

Paneer is traditionally made of buffalo milk. It’s a fresh cheese that takes no longer than 30 minutes to prepare. Paneer doesn’t [...]

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Kebab Odyssey

Kebab Odyssey

From pages of Homer’s Odyssey to modern Iraq, kebab remains widely popular and truly socially cross-cutting food

Kebab is an [...]

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Chicken Pulao (not really)

Chicken Pulao (not really)

 

Once upon a time, Mehdi, a Pakistani friend of mine decided to throw a dinner that inevitably turned into grand feast. It will be [...]

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Creamy Seafood Chowder

Creamy Seafood Chowder

In a famous scene from the movie Glengarry Glenross Al Pacino’s character, Ricky, talks about the insufferable heat in New York that [...]

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Levantine Kibbeh – bulgur wheat and lamb torpedoes in yoghurt sauce

Levantine Kibbeh – bulgur wheat and lamb torpedoes in yoghurt sauce

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.

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Is it really Africa?

Is it really Africa?

Zanzibar’s history is a hotchpotch of cultures fused together by the spice trade.  Originally known as Unguje, and at one point [...]

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