Thank God It’s Friday: A Trip To Tanzania! 

 

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Writing these Friday posts, only made me realize how fast time flies by! It feels just like yesterday that I published last Friday’s post! Yet it was exactly a week ago! This kind of revelations makes me extremely emotional! So tonight while putting little peanut to sleep, I hugged him a little tighter, and a little longer. There I sat in the dark, with a sleeping baby in my arms, and I just could not bring myself to leave! I stayed there; I closed my eyes and tried to remember Adam as a newborn, and his newborn smell; him on my chest, all frog-legged and squishy. I felt a sting in my chest! i felt sad that he is no longer that tiny little baby, but at the same time, i felt exceptionally lucky! I wanted to make the most of our “now”! I wanted our “now” to never end! With each breath I was taking, I was hoping I could inhale a piece of him so I can finally put him back where he belongs to: my heart! Thoughts like this one, make me not want to sleep, ever again. Make me want to spend every minute of my life looking at the beautiful sky and admiring the trees and the flowers. Make me want to jump and sing and do silly things! Make me write emotional posts like this one!

So as every Friday, I try to share a recipe of a dish I like, today’s dish is called “Maharague” and it is just a fantastic taste of Zanzibar. This dish is the first eastern-African dish I ever made. As always, I try to shrink the recipes to fit into my busy schedule, so this is my easy and simple way of making Maharague, all you need is:

2 tbsp. olive oil

1 onion

2 garlic cloves

1 inch piece of fresh ginger

1 Chili Pepper

Parsley and Coriander (few leaves each)

1 tomato (cut into small pieces)

1 tbsp. of creamy peanut butter

½ tsp. salt

½ tsp. pepper

½ tsp. Turmeric powder

1 vegetable stock cube (chicken or beef stock can do too)

3 tins of red kidney beans

300 ml Coconut milk

Blend the onion, garlic, ginger and chili all together. Heat the olive oil in a pot and add the mix to it. Add the spices and the vegetable stock; let them simmer for 5 minutes. Add the tomato then the red kidney beans. After 5 more minutes, add the peanut butter, parsley and coriander then the coconut milk. Leave it under low heat until it thickens and voila! Bon Appetit!

I usually have this delicious dish with some brown rice, and some roasted chicken for my husband! We both love it and have it at least once a week! Hope you try it and like it too. Ooh and of course: Hakuna Matata!!!!!!

Ouiam

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