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These amazingly soft and lightly spiced doughnuts are very popular dish East Africa. They are often served with a cup of tea or coffee or with curry. The doughnuts are spiced with cardamom and coconut milk which makes them different from regular doughnuts. Our modern take on a traditional recipe is handmade, deeply-fried, filled with heaps of homemade jam, Nutella or simply as it’s, then dusted with icing sugar for added sweetness. also known as Mahamri| Mandazi| Swahili Coconut Doughnut| Swahili Bun - Tanzania| Kenya| Uganda|Rwanda| Burundi
This hand-help stuffed pastry is a savoury, mouth-watering snack or appetiser. Sambusa" or Samboosa is just another name for samosa. They're referred to as sambusa in certain parts of East Africa. The pastry is filled with brown lentils spiced with warm notes of Xawaash; a Somalian spice mix of cardamom, cumin, fenugreek seeds and coriander seeds then fried till they are crispy and bursting with steam. also known as Sambusa or Samboosa, Samosa
Jollof Rice in its essence is just tomato, onions, pepper stewed down with rice and spices. The simplicity of the recipe has allowed for the dish to be embedded and become part of the culture of many African countries beyond its origins of Senegal. Each recipe is different depending on the nation. Our Jollof rice is a smoky spicy recipe that makes a reference to diverse flavour in making it a sensation for every dinner table. With warm flavours of Nutmeg from Ghana, heat synonymous with Nigerian party jollof, and sweetness from Senegal topped of with crisp plantain chips.