A Taste Of Zanzibar

TASTE OF ZANZIBAR BY ZARINA JAFFERJI L12.99 The Gallery Publications ISBN 9987-667-02-3

Ask any visitor to the islands of Zanzibar and the Swahili coast what their abiding memories might be and close to the top of the list, along with palm fringed white sand beaches and the azure seas of the Indian Ocean, will be recollections of the amazing cuisine.

With the islands' fertile soils and tropical climate, there is an abundance of fresh fruits, vegetables, pulses and meats, a profusion of the finest spices, and the encircling oceans provides a plentiful selection of various sea-foods. In the recipes contained within this book, Zarina Jafferji offers the opportunity to transport a small piece of Zanzibar to almost any kitchen.

For centuries, Zanzibar has been a pivotal trading entrepot between Africa, the Arabian Gulf, India and even further afield. International maritime trade following the monsoon cycles between these regions has left its impact. This has meant that traditional Zanzibari dishes reflect a synthesis of influences -- while being quite distinct.

Coconut is a key ingredient for Zanzibari cooking. Coconut milk appears in a wide range of dishes - from curries to rice, breads and snacks. So too do the profusion of spices for which the islands are so famous. Generally, their use is both subtle and delicate whether added to a main dish or to marinade fish and meats. Swahili staple foods such as maize, cassava, millet, rice, potatoes and pulses can be transformed from simple dishes to delicacies with the use of spices such as cloves, cardamom, coriander and cinnamon.

The recipes are accompanied by an extensive glossary compiled by the author and tips on how to prepare and use some less common ingredients, and illustrated by the superb photography of Phillip Waterman working in collaboration with the author's nephew - the renowned Zanzibari photographer, Javed Jafferji.

Copyright International Communications Sep 2002
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