Over the centuries Zanzibar’s colourful cuisine has been a melting pot of far-flung cultures and spice trading - even Zanzibar’s name (also known as The Spice Island) evokes exotic aromas and exciting flavours.
Here we’ve got an Indian influenced dish of chicken biryani, although unlike a traditional biryani, the fragrant rice and chicken curry are cooked separately and in Zanzibari restaurants would be assembled to order. On the side we’ve got a rich coconut dhal, a hot and tangy date chutney and chilli salt fruit which is often served as a snack on the island.
Rice Spices: cloves, green cardamon, cinnamon
Chicken Marinade: coriander, fennel, cumin, black pepper, turmeric, fenugreek, garlic, nutmeg, cloves
Curry Ground Spices: cumin, chilli, coriander, fennel, turmeric, black pepper, cloves, fenugreek
Tamarind Blend: tamarind (tamarind, cornstarch), amchur
Date Chutney Spices: red bell pepper, chilli, mild chilli flakes, garlic
Dhal Spices: cumin, brown MUSTARD, turmeric
Chilli Salt: mild chilli flakes, salt