About Zanzibar Gourmet


Chefs who have been collaborating with Zanzibar Gourmet are sometimes kind enough to share their recipes, we share them here for your enjoyment.

Edina’s Spinach Leafs

Preparation time/waiting time: 20 min


  • spinach juice
  • coconut flour
  • 4 large spinach leafs
  • 1 egg
  • ¼ tsp baking powder
  • ¼ tsp salt
  • ¼ tsp chili powder
  • vegetable oil to fry


  1. Make a batter from all the ingredients except the spinach leafs
  2. Coat the spinach leafs with the batter
  3. Fry the leafs in plenty of hot clean vegetable oil until crisp
  4. Drain the leafs on a kitchen roll and serve

Adriaan's Fish cakes

Preparation time/waiting time: 1 hour


  • 300g of tuna
  • 200g of potatoes
  • 4cm of fresh ginger
  • 2 stalks of lemongrass
  • 2 garlic cloves
  • 2 tbsp of sweet chili sauce
  • 2 tsp of fish sauce
  • 1 hand full of fresh coriander
  • 1 hand of dried coconut
  • 1 lime
  • 1 red chili
  • 1 tsp of soy sauce
  • ½ tsp of paprika powder
  • ½ tsp of ground cardamom
  • ¼ tsp of ground fenugreek
  • Pinch of salt
  • Pinch of pepper
  • Oil to fry


  1. Cook the potatoes until they’re soft. Mash them and let it cool down
  2. Cut the tuna really fine
  3. Chop the chili finely
  4. Chop the coriander finely
  5. Grate the lemongrass
  6. Grate the ginger
  7. Smash and chop the garlic
  8. Mix all the ingredients together and shape them into patties
  9. Cover the patties with the dried coconut
  10. Fry the patties in a pan in a bit of oil until they’re golden brown on bots sides and cooked in the middle

Edina’s Seafood Salad

Preparation time/waiting time: 30 min


For the salad:

  • 1kg lobster/prawns
  • 1 papaya
  • 1 fresh chilli
  • 0.5 kg tomato shells
  • ½ cup cashew nuts
  • ½ cup fresh basil
  • ¼ cup green beans

For the sauce:

  • 2 tbs lemon juice
  • 1 tbs honey
  • 1 tbs fish sauce
  • ½ tbs olive oil


  1. steam the shelled and cleaned lobster for 5 minutes
  2. peel and grate the papaya
  3. steam the green beans
  4. crush the cashew nuts
  5. skin the tomatoes and cut into small pieces
  6. chop the basil and the chili
  7. mix everything together except the lobster into a salad
  8. serve the lobster on top of the salad
  9. drizzle the sauce on top

Okala’s Octopus Curry

Preparation time/waiting time: 40 min


  • octopus
  • carrots
  • tomatoes
  • onions
  • paprika
  • garlic
  • cloves
  • cinnamon
  • cumin
  • pepper
  • chili
  • turmeric
  • green mango
  • coconut milk


  1. Beat the octopus until it’s tender.
  2. Clean and cook the octopus without water or salt; this will come from the octopus itself. Cook until brownish and tender.
  3. When it’s soft, cut the octopus into pieces.
  4. Cut the carrots, tomatoes, onions, paprika and garlic and fry in a pan.
  5. Add cloves, cinnamon, cumin, pepper, chili, turmeric and the green mango.
  6. Add coconut milk

Slipper Lobster Ceviche with Zanzibar Lime & Ginger dressing , pickled vegetables

Fresh Slipper lobster from the Indian ocean, marinated with fresh ingredients from the island, keeping the freshness of the lobster meat  served in a clam shell with a crunchy salad and pickled vegetables.


100gm Slipper lobster

3 gm    Ginger thin julienne

1 tsp    Spring onion julienne

1 tsp    Fresh baby coriander

½  pc    Zanzibar lime zest

½ pc     Lime juice

1 tsp    White wine

2 tbsp  Olive oil

Salt  to taste

Pepper to taste

Pickle Vegetables

1 pc     Beetroot

1 pc     Cucumber

1 pc     Carrot

400ml  Water

40 ml   Vinegar

40gm   Salt

50gm   Sugar

1 clove Garlic

1          Dill sprig


Slipper lobster ceviche

Clean and remove the shell from the slipper lobster, wash and cut into small chucks

Marinate the slipper lobster meat in a mixing bowl with the ginger, spring onion, coriander , lime zest , lime juice, white wine ,olive and seasonings.

Pickle Vegetables

Make a caramel with the sugar, add vinegar, salt and water let it boil and  remove from the heat

Add a clove of garlic  and dill and let cool

Divide into 3 containers

Cut your vegetable in nice cubes and  put separate in the pickled water  and leave over night .The longer it remains in the pickle water the better it becomes


Serve in clam shell with crunchy salad

Bon Appétit!

Fadhiw's Marine fish with coconut spice sauce

Preparation time/waiting time: 40 min


  • Marine fish
  • Coconut milk
  • Cumin
  • Cinnamon
  • Black pepper
  • Ginger
  • Garlic
  • Onion
  • Lemon
  • Salt
  • Chili
  • Turmeric
  • Potato


  1. Make small pieces of the fish and mix it with lemon, black pepper, salt, garlic and ginger
  2. Put in the bowl, leave it and prepare the sauce
  3. Chop the onion and the potato and fry it with a little bit of oil for 5 minutes
  4. Add all the spices but make sure you don’t put too much spice
  5. Add the fish and stir for 5 minutes
  6. Add the coconut milk and leave it for 3 min
  7. Add salt and pepper to taste
  8. Leave it again for 10 minutes and serve after