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  • Mkuranga District, Pwani Region, Tanzania
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Recipies

STARTERS AND DIPS

Vegetable Cashew Roll

Ingredients:

  • 10 sheets of spring roll pasty
  • 500g Julienne assorted vegetable
  • 100g sliced onions
  • 20g garlic
  • 100g chopped cashew nuts
  • 50g sundries tomato paste (can be bought from most supermarkets)
  • Olive oil
  • Salt and pepper

Directions:

  • Saute vegetables lightly with garlic and onions in a little olive oil, season to taste with salt and pepper
  • Add the tomato pesto, allow to cool
  • Place +/-500 part of mixture onto pastry sheet, and roll into cigar shape
  • Shallow fry in oil until golden brown
  • Drain on kitchen paper
  • Serve with sweet chill source

Cashew Salad Dip

Ingredients:

  • 225 ml of water
  • F5g of cashew nuts
  • 2 tea spoon fresh lemon juice
  • Salt
  • 1 clove of garlic
  • Provincial herbs

Directions:

  • Put all ingredients in a blender and blend  until  smooth

MAIN COURSE

Chicken with Bamboo shoots and Cashew Nuts

Ingredients:

  • Tablespoon cornstarch
  • 1 egg white
  • 3 teaspoon dry white wine
  • 4 chicken breasts, cut into small pieces
  • 2 tablespoon of oil
  • 2 sprigs of chopped chives
  • 1 green pepper, cut into dices
  • 130g of bamboo shoots, drained and cut into strips
  • 1 tablespoon soy sauce
  • 130g of unsalted cashew nuts
  • Hot green chill pepper (to taste)

Directions:

  • Mix cornstarch and egg white in 2 tablespoons of white wine
  • Place the chicken in this mixture
  • Heat oil in a pan
  • Add the chives and cook for 30 seconds while stirring
  • Add chicken and cook 3 minutes
  • Add the remaining ingredients and cook another 5 minutes
  • Arrange on a warm serving dish and serve immediately

Plasas with Cashew Nuts

Ingredients:

  • 1kg beef, cut in cubes
  • 3 1/2 pints of water
  • 280g cashew nuts powder (blended raw cashew nuts)
  • 1 level dessertspoon pounded peppers
  • 4 onions pounded
  • 3 tablespoon ‘ogiri’ or 2 large ‘maggi’ stock cubes
  • 500g of edible green leaves
  • 500g of sorrel
  • 1/2 pint palm oil
  • 500g of smoked fish (herring, barracuda)
  • 1 scotch bonnet pepper 12. Salt

Directions:

  • Season beef with salt
  • Pour the water into a cooking pot
  • Add the beef, cashew nut powder, grounded peppers, onions ogiri or maggi cubes.
  • Boil for 5 minutes, reduce heat and cook gently for 1 hour 30 minutes.
  • Wash the sorrel very well. Pound and add to the pot.
  • Wash green leaves very well. Pound and add to the pot.
  • Add palm oil
  • Leave to simmer for 15 minutes.
  • Add the smoked fish and scotch bonnet pepper. Cook gently for another 15 minutes.
  • Serve with boiled rice or ugali

DESERT

Jam and Cashew Nuts mini tartlet 

Ingredients:

  • 6 eggs
  • 200g butter
  • 600g flour
  • Strawberry jam
  • 500g cashew nuts powder
  • 300g sugar
  • 1kg cashew nuts

Directions:

  • Mix butter and sugar for 10 minutes and then add the egg and flour to make the dough.
  • Use the dough to make mini tarts and bake for 15 minutes
  • Roast the cashew nuts and blend to make cashew nuts crumbs
  • Mix the cashew nuts crumb, jam and egg together and fill the tarts with the mixture.
  • Bake the filled tarts for 10 minutes until golden brown

Cashew Nut milk

Ingredients:

  • Mix butter and sugar for 10 minutes and then add the egg and flour to make the dough.
  • Use the dough to make mini tarts and bake for 15 minutes
  • Roast the cashew nuts and blend to make cashew nuts crumbs
  • Mix the cashew nuts crumb, jam and egg together and fill the tarts with the mixture.
  • Bake the filled tarts for 10 minutes until golden brown

Directions:

  • Cover cashew nuts with water and allow to soak for at least one hour or overnight. Drain and rinse.
  • Place soaked cashews and 2 cups water into a blender or food processor and blend until smooth.
  • Add a dash of sweetener to taste.
  • Strain through a fine sieve for that extra smoothness
  • You can use more or less water to vary the thickness of your cashew milk, depending on your personal preference, but in general, you want 1:4 ratios of cashews to water.
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