Linked Udates

As of last night I finally completed giving my website a face lift. For the longest time my website was hosted for free by geocities.com/thetropics/, later changed to geocities.com/kulmansam, now I have my own website. They say that if you like something, you must be willing to pay for it and you will enjoy it more. Well... we do that with our hobbies!, since this is another hobby of mine, so I decided to follow the saying. Now I have kulmansam.com. I have been working for months trying to come out with layout, finally I found one that will work (that does not mean that I won't change it)

At the kulmansam.com website you will find many many things including way much more African recipes, pages on learning kiSwahili and African Hair Styles.

Take a look and let me know what you think.

Have a great year!
Regards
Samir/aka Kulmansam

Zanzibari Tambi/Vermicelli Recipe

Here is the special recipe I said I would share.
Serves 4
Preperation Time: 15 to 20 minutes

Ingredients:

1 Cup Vermicelli
1/4 Cup Sugar
1 Table Spoon Vegetable Oil
5 to 6 drops Rose or Vanilla Essence (optional)
1 Table Spoon Black (or mixed) Raisins
2 Pinches of table salt
1 Cup of water




Utensils:
10" to 12" Sauce Pan
Wooden Spatulla

Directions:

• Add the oil to the Sauce Pan on medium flame, then add Vermicelli and start stirring.
• Stirr until Vermicelli turns golden brown. Then stir a little more for some to get to dark brown but do not let to burn.
• Add the cup of water to the pan. Please take care as the process will cause a little steam to raise and may also splash a few drops of oil or hot water as you are mixing.
• Add the raisins by spreading all over the vermicelli.
• F adding rose or vanilla essence, now would be a good time to do so.
• Stir and spread evenly in the sauce pan, then lower the flame to medium low.
• Cover and take 5 minutes rest as the vermicelli gently cooks and absorbs the liquid.
• Inspect if the liquid has been absorbed and evaporated if so, then vermicelli is ready.
• Remove from stove and stirr to mix one time.

Servig instructions:

Serve 3 to 4 heaped Table Spoons in small plate. Can be eaten by itself with spoon or fork or can be eaten with any kind of bread.

Note:

This is not the main meal, rather a side dish that can be served with rice and curry, bread and curry, mseto, chapatti and many more. That is why it can be eaten for breakfast or dinner (or some would call supper)

Tambi/Vermicelli in Zanzibari Style

Day before yesterday I came home and my wife asked what was it I wanted to make with vermicelli. When I found out that we actually had some at home. It took me about 15 minutes to have some ready for her to taste. Back in Africa, specifically Zanzibar Isls. where I come from, 'tambi' is something we had for dinner (7 to 8PM) or breakfast. As kids, we loved this dish and were ready to eat 'tambi' every time it was made.
After having not prepared the Zanzibar delightfully tasty 'tambi' for almost 2 decades (last time being in India when I was a student there), I was shocked at how I was able to pull it off. Had a little too much sugar. So as soon as the first batch was finished I made another batch in about 15 minutes again, but this time to perfection! It is that easy to make it and to remember!
I will share the recipe tomorrow if I find some time and have photos that I took to go with it.
ciao

Welcome to African Delicacy

For over 10 years I have hosted a site under title 'kulmansam', first for free through geocities.com/kulmansam, and recently through my domain as kulmansam.com

The purpose right from the beginning has been simple, just to share with the world authentic African in my direct case Zanzibari foods right from mammas kitchen and from my country - Tanzania.

Over the next few months I will recreate the website and post all the good stuff here so others can see and if others have ideas they too can share... I figure that the more we have the merrier we will be right?

Thanks
See you soon