Zanzibar was once the biggest producer of cloves in the world and cloves are still a key flavour in the local cuisine. Here they’re used in the fragrant clove masala which is added at the end of cooking to give a lovely depth of flavour. Lots of the food in Zanzibar is spiced up to taste with a fruity chutney served on the side, so we’re making a simple date and tomato version which really brightens everything up as well as adding some extra heat!
Clove Masala: cumin, cloves, green cardamon, coriander, black cardamon, black pepper, ginger, cinnamon, mace, bay, nutmeg, chilli
Chutney Spices: red bell pepper, chilli, mild chilli flakes, garlic
Zanzibari Curry Powder: fennel, coriander, turmeric, cumin, fenugreek, black pepper, nutmeg, cloves
May contain traces of celery, mustard and sesame