OUT OF TANZANIA

Lydia Gwin returned from a recent Tanzanian adventure with her suitcase packed with goodies, including locally grown coffee and Amarula cream liqueur, eager to share her incredible culinary experience. Enjoy one of her most surprising discoveries of creamy cucumber soup served hot, kuku paka – an East African coconut chicken curry served with stewed spinach and peanut butter and aromatic rice, kachumbari – a tomato-cucumber salad with hibiscus pickled onions served with chapati, plus fluffy vitumbuas – rice-coconut doughnuts with an Amarula custard dipping sauce served with a cup of Tanzanian coffee.