Zanzibar: The Spice Island Kitchen

One of 15 entries · AFRICA TO AMERICA — SLAVE TRADE CULINARY ROUTES: WA3 CONTINUATION

I · Origin

Zanzibar — the Tanzanian island archipelago off the East African coast — was simultaneously the centre of the East African slave trade (the Zanzibar slave market was the largest in the Indian Ocean world until its closure in 1873) and the source of the world's most prized spices (cloves, nutmeg, cinnamon, black pepper). The specific cooking tradition of Zanzibar — a synthesis of Bantu African, Arab Omani, Indian Gujarati, and Portuguese influences — is one of the world's great unrecognised culinary traditions.

II · Description

The Zanzibar culinary tradition — its specific techniques and preparations.

III · The Thread

Indian biryani (same dum technique — different spice vocabulary), Persian polo (same rice principle — different cultural context), West African jollof rice (same one-pot flavoured rice — parallel deve

I The Canonical Dishes II General III The Method IV Spice Technique V Bread Technique VI South Indian Tamil Kerala VII Punjab Kashmir VIII Sweets Dairy IX East Indian Bengali Odia X Gujarat West India

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