Published On: Tue, Jan 27th, 2015

Taste of Tanzania cookbook Trailer

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“If your New Year’s resolution is to eat out less and cook more at home, then I’ve got a book to help you get started. Food blogger Miriam R. Kinunda has combined her love for cooking with the delicacies of her homeland aka a taste of Tanzania.” BY WENDY L. WILSON, Jet Magazine Online

On top of the food details, the 180 page publication has an index plus a well written introduction giving a general perspective on Tanzania – her people, traditions, meanings, markets and general food culture….Aware and sensitive towards religion and food preferences, she insists that the dishes inside call for freshest ingredients thus suit every person regardless of religion, age and so on.” By Freddy Macha The Citizen Newspaper Tanzania

“Miriam has put together a short history book as well as a lovely work of art with  ”Taste of Tanzania”. Giving readers a brief glance into her homeland and cooks a culinary view into Tanzania with its unique food, cooking utensils and cooking methods, this book is surely a treasure. And for anyone who loves learning about new cultures through food, I highly recommend purchasing it.” Flicks and Food

“I spent the last weekend both cooking from and enthusiastically pronouncing the Swahili words written within. Split yellow pea stew sounds far more interesting when called “dengu ya nazi,” and tastes even better when punched up with coconut cream, cumin and turmeric. You may find yourself spooning an extra dollop of sour peanut sauce over grilled fish if you say “please pass the ‘mchuzi mchachu wa karanga,’” instead.”  By , foodies blog at Star news online

“Taste of Tanzania Cookbook: When I read the press release about this new cookbook, I just had to check it out for myself. It’s so rare to come across African cookbooks (other than ones devoted to Moroccan cuisine)” Author Dina Cheney (Year-Round Slow Cooker)

“The first section of the cookbook is an introduction to Tanzanian food which was a good food-education about Tanzanian food, cooking and ingredients. Even better, there is a side by side list of ingredients in their local names, and their English equivalent. The book is divided into 16 sections with standard cookbook nomenclature such as Appetizers and Snacks, Vegetables, Rice, Meat, Sauces, Drinks etc and some sections like Kachumbari and Achali, written in the local lingua.”

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