It's difficult to do menu planning in advance in Zanzibar since there's no way to know what produce will be fresh and available in the market, nor what seafood the fishermen will have caught overnight. In fact on a few rare occasions I've had guests request seafood for dinner and I had to disappoint them -- there was no fish. If it is raining or very windy, the fishermen simply cannot go to sea. Tourists, often accustomed to having a variety of seafood available in Europe or the States, are incredulous when told that there is no seafood available on a tropical island because it is windy! The restaurant therefore has a flexible menu that changes daily after the marketing has been done and depending upon what fresh seafood "Bwana Samaki" brings me. Bwana Samaki -- Mr. Fish in English -- is my seafood supplier. He lives in a small village outside of the Stonetown, and each day he rides his bicycle to the remote fish market in order to purchase the freshest fish. He packs his purchases in a banana-leaf hand woven basket which he then ties on the back of his Chinese-made bicycle and pedals 5-10 kilometers into town. One of Bwana Samaki's most memorable deliveries was the day he came marching through the hotel lobby with a five foot shark slung over his shoulder. He headed straight through to the kitchen. At the time I was sitting in the corner of the lobby planning the day's menu and chatting with a few guests who were waiting for their tour guide to pick them up. They had just asked me what dinner was going to be, so without missing a beat I calmly looked up and announced -- "Battered Pepper Shark for dinner." Although a few of the guests looked a bit shocked, none canceled their dinner reservations. By dinner the guests had recovered from having come face to face with their dinner and by the end requested the recipe!


1 boneless shark fillet (cod, tuna or other fish can be substituted)

1 cups flour

2 tablespoons Afrikadabra spice mix

2 teaspoons salt

1 cup water

1 egg, beaten

oil for frying


Mix the flour, spices and salt together in a medium size bowl. Remove cup of the mixture into a medium sized paper or plastic bag. To the remaining flour, add the water and egg and beat until smooth. Heat one to two inches of oil in a large skillet or frying pan (preferably non-stick). Place two or three of the fillets into the bag with the flour, hold the open end closed and gently shake to coat. Remove from bag, gently shaking off excess flour. Dip into the batter and fry in hot oil, turning once, until golden brown. Repeat process until all fillets are finished. Do not crowd fish into pan when frying. Serve immediately with your choice of fruit chutney or salsa.


Serves 6.


country : Tanzania

course : fish dish


source : internet