The Congo Cookbook » Sitemap » Meat Recipes » Tanzanian Meat Stew   [printer-friendly PDF: about - download]
Chicken | Fish | Rice | Soup & Stew | Sauce | Staple | Veg. & Side | Snack | Beverage | Other
Previous page: Suya


Beef & Greens in Peanut Sauce

Beef in Cumin Sauce

Beef in Wild Mango Kernel Sauce






Liboké de Viande



Mbika with Meat


Moambé Stew


Ndizi na Nyama

Nyama Choma


Ribs & Eggplant in Peanut Sauce

Sukuma Wiki


Meat Stew

Wild Boar in Groundnut Sauce

Recipe Indexes

Rare Recipes

About this Website

Learn About Africa

About African Cooking



A printed book or PDF download version of The Congo Cookbook is available from lulu

Support independent publishing: buy this book on Lulu.
Search Now:

from: Eastern Africa | cooking method: boiling-simmering

Tanzanian Meat Stew

A simple and tasty meat curry entree; curry dishes are common in the African countries on the Indian Ocean coast.

african cattle

What you need

What you do

More about Tanzanian Meat Stew in the Rare Recipes pages:

Richard Francis Burton

Onions are expensive in the interior

Between 1856 and 1859 Richard Francis Burton traveled from Zanzibar to Lake Tanganyika and back, and then wrote The Lake Regions of Central Africa: A Picture of Exploration (New York: Harper & Brothers, 1860; reprinted by Dover Publications, and by Scholarly Press). In Burton's time, onions were rare in some parts of Africa, though they were known in ancient times in Egypt, the Middle East and Asia where they originated.

They [the Arabs of Unyanyembe, near present-day Tabora, Tanzania] declare to having derived great benefit from the introduction of onions--an antifebral, which flourishes better in Central than in Maritime Africa. The onion, so thriving in South Africa, rapidly degenerates upon the island of Zanzibar into a kind of house-leek. In Unyamwezi it is of tolerable size and flavor. It enters into a variety of dishes, the most nauseous being probably the sugared onion-omelet. In consequence of general demand, onions are expensive in the interior; an indigo-dyed shukkah [a piece of cloth six feet in length] will purchase a little more than a pound. When the bulbs fail, the leaves, chopped into thin circles and fried in clarified butter with salt, are eaten as a relish with meat. They are also inserted into marak, or soups, to disguise the bitter and rancid taste of stale ghee.
[Chapter X - We Enter Unyamwezi, the Far-Famed Land of the Moon]

Other African gastronomical excerpts

Search this website:


The Congo Cookbook,; contact
© Copyright, 1999- 2009, Ed Gibbon, The Congo Cookbook (© copyright notice)

Next: Wild Boar in Groundnut Sauce