Zanzibar Pizza
Zanzibar's pizza-that-isn't: a thin crepe-like base layered with minced meat, egg, onion and peppers, folded and fried on a griddle at the Forodhani night market. Ingredients: thin dough, minced beef, eggs, onions, peppers, chiles, tomatoes, oil; tamarind and coconut chutneys.
What it is
Zanzibar's pizza-that-isn't: a thin crepe-like base layered with minced meat, egg, onion and peppers, folded and fried on a griddle at the Forodhani night market. Ingredients: thin dough, minced beef, eggs, onions, peppers, chiles, tomatoes, oil; tamarind and coconut chutneys. Recipe: 1) Stretch dough almost transparent. 2) Scatter meat, vegetables and a beaten egg. 3) Fold into a packet. 4) Fry until crisp and golden. Serve: cut in squares with chutneys, eaten by the harbour at dusk. Flavor: crisp, eggy, spicy. History: Zanzibar pizza is the Stone Town night market's invention — Omani, Indian and Swahili currents in one griddle packet. See also: Pilau (Tanzanian), Maharage ya Nazi (Coconut Beans).
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World Cuisines
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