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	<title>A Taste of Tanzania</title>
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	<link>http://tasteoftanzania.com/blog</link>
	<description>The pride of Swahili food and culture</description>
	<lastBuildDate>Tue, 31 Jan 2012 21:19:31 +0000</lastBuildDate>
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		<title>About YouTube Chapati video</title>
		<link>http://tasteoftanzania.com/blog/2012/01/24/about-youtube-chapati-video/</link>
		<comments>http://tasteoftanzania.com/blog/2012/01/24/about-youtube-chapati-video/#comments</comments>
		<pubDate>Tue, 24 Jan 2012 17:10:48 +0000</pubDate>
		<dc:creator>Miriam Rose Kinunda</dc:creator>
				<category><![CDATA[How To]]></category>
		<category><![CDATA[Personal]]></category>

		<guid isPermaLink="false">http://tasteoftanzania.com/blog/2012/01/24/</guid>
		<description><![CDATA[I have noticed that I am getting a lot of visits for this youtube video on youtube Channel http://www.youtube.com/watch?v=3VOUTYvxB7s and some comments are not nice at all. I wrote at the bottom of the video &#8220;HOW TO MAKE CHAPATI DOUGH USED ON THIS VIDEO VISIT http://tasteoftanzania.com/blog/2011/02/03/tanzanian-chapati/&#8220;; but people are not reading anything, they just rush to comments. As the heading of the video says &#8220;HOW TO COOK CHAPATI ON A STOVE TOP&#8221; meaning the video only show how to cook the already knead and rolled chapati on a stove. Last: This is the first video ever made by myself for Taste of Tanzania. as you can see, I did not show my face, I was just trying the idea of starting videos for the website. My voice at that time you can tell was not as confident as now. Please try to understand me on this video and I hope the youtube visitors will be nice in the future. MINGI LOVE Miriam Rose with Taste of Tanzania]]></description>
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		<slash:comments>0</slash:comments>
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		<title>Prawn in Coconut Sauce &#8211; Kamba wa nazi</title>
		<link>http://tasteoftanzania.com/blog/2012/01/15/prawn-in-coconut-sauce-kamba-wa-nazi/</link>
		<comments>http://tasteoftanzania.com/blog/2012/01/15/prawn-in-coconut-sauce-kamba-wa-nazi/#comments</comments>
		<pubDate>Sun, 15 Jan 2012 19:31:27 +0000</pubDate>
		<dc:creator>Miriam Rose Kinunda</dc:creator>
				<category><![CDATA[Sea Food]]></category>
		<category><![CDATA[Coconut]]></category>
		<category><![CDATA[Kamba]]></category>
		<category><![CDATA[Prawn]]></category>
		<category><![CDATA[Shrimps]]></category>
		<category><![CDATA[Uduvi]]></category>

		<guid isPermaLink="false">http://tasteoftanzania.com/blog/2012/01/15/</guid>
		<description><![CDATA[Kamba (Prawns/shrimp) is loved in the coastal region. Shrimps taste better if cooked for just a few minutes on high heat. In the past I preferred fried shrimp only, but shrimp cooked with coconut milk is something that I would advise everyone to try. Believe me; you may never want fried shrimp ever again if you try this recipe. This recipe is exotic. Ingredients 1 lb Prawns / shrimps (Jumbo) ½ cup Onions 1 tsp Garlic 1 tsp Ginger ½ tsp Black pepper ½ tsp Turmeric 1 tsp Tomato paste (optional) 1 cup Tomatoes 1 tbsp Cilantro ½ &#8211; 1 cup Sweet peppers (red, yellow, green) ¼ &#8211; 1 cup coconut cream (tui Zito) ½ tsp Salt 2 tbsp Vegetable/canola oil Preparations Marinate the shrimps with salt and black pepper if you want (not a must), and then put in a fridge for 1 hour. Heat oil in a pan, add onions and fry at medium heat until translucent or light brown. Add garlic and ginger, continue to cook until garlic turns brown Add black pepper and turmeric/ saffron, stir for half a minute; then add tomatoes paste stir for one minute Add Sweet peppers and cook for a bout [...]]]></description>
		<wfw:commentRss>http://tasteoftanzania.com/blog/2012/01/15/prawn-in-coconut-sauce-kamba-wa-nazi/feed/</wfw:commentRss>
		<slash:comments>2</slash:comments>
		</item>
		<item>
		<title>Coming soon! Cookbook from Taste of Tanzania</title>
		<link>http://tasteoftanzania.com/blog/2012/01/06/coming-soon-cookbook-from-taste-of-tanzania/</link>
		<comments>http://tasteoftanzania.com/blog/2012/01/06/coming-soon-cookbook-from-taste-of-tanzania/#comments</comments>
		<pubDate>Sat, 07 Jan 2012 00:07:07 +0000</pubDate>
		<dc:creator>Miriam Rose Kinunda</dc:creator>
				<category><![CDATA[Informative]]></category>
		<category><![CDATA[News]]></category>
		<category><![CDATA[cookbook]]></category>
		<category><![CDATA[Tanzanian]]></category>

		<guid isPermaLink="false">http://tasteoftanzania.com/blog/2012/01/06/</guid>
		<description><![CDATA[&#160; Taste of Tanzania Receipe Book from Nesbitt Video Productions on Vimeo. I have promised to update you after every few steps I make about the cookbook. Yes, Taste of Tanzania is very busy right now. Finally you will see the book in your Neighborhood stores, 126 Swahili Recipes from Tanzania. Mingi love&#160; Miriam Rose Kinunda]]></description>
		<wfw:commentRss>http://tasteoftanzania.com/blog/2012/01/06/coming-soon-cookbook-from-taste-of-tanzania/feed/</wfw:commentRss>
		<slash:comments>10</slash:comments>
		</item>
		<item>
		<title>Happy New Year</title>
		<link>http://tasteoftanzania.com/blog/2011/12/28/happy-new-year/</link>
		<comments>http://tasteoftanzania.com/blog/2011/12/28/happy-new-year/#comments</comments>
		<pubDate>Wed, 28 Dec 2011 21:20:43 +0000</pubDate>
		<dc:creator>Miriam Rose Kinunda</dc:creator>
				<category><![CDATA[Personal]]></category>
		<category><![CDATA[Greetings]]></category>
		<category><![CDATA[New Year]]></category>

		<guid isPermaLink="false">http://tasteoftanzania.com/blog/2011/12/28/</guid>
		<description><![CDATA[Many people will be starting 2012 year on the wrong foot, and so many will be starting on the right foot. Many will be crying and many will be smiling. Many are expecting to bring life of new born Angels and many will be leaving us. For those who are happy to start on the right foot, should thank the power above that you are chosen to be part of the happy group. For those who are starting on the wrong foot, keep hope alive. Pray and believe that God is by your side. God bless. MINGI LOVE]]></description>
		<wfw:commentRss>http://tasteoftanzania.com/blog/2011/12/28/happy-new-year/feed/</wfw:commentRss>
		<slash:comments>1</slash:comments>
		</item>
		<item>
		<title>Christmas Pilau (in video)</title>
		<link>http://tasteoftanzania.com/blog/2011/12/23/christmas-pilau-in-video/</link>
		<comments>http://tasteoftanzania.com/blog/2011/12/23/christmas-pilau-in-video/#comments</comments>
		<pubDate>Fri, 23 Dec 2011 15:28:15 +0000</pubDate>
		<dc:creator>Miriam Rose Kinunda</dc:creator>
				<category><![CDATA[Rice]]></category>
		<category><![CDATA[Christmas]]></category>
		<category><![CDATA[Noeli]]></category>
		<category><![CDATA[Pilau]]></category>
		<category><![CDATA[Pilau masala]]></category>
		<category><![CDATA[Tanzanian]]></category>

		<guid isPermaLink="false">http://tasteoftanzania.com/blog/2011/12/23/</guid>
		<description><![CDATA[Christmas Pilau from Nesbitt Video Productions on Vimeo. I did post this recipe for the first time in December 24 2009 in English and January 22 2010 in Swahili. A few people had hard time with it. I have decided to make a video so that those few people can see how easy it is to prepare this dish. I have changed the instructions from the first post I did in December 2009 to make the process easier. As I said on the video, traditionally, we start to sauté onions, then garlic, and ginger, then pilau masala then Rise, but, it uses a lot of oil; to help use less oil, I have started with rice first and onions. Christmas Pilau Ingredients 1 cup Basmati rice 2 tbsp olive oil ½ cup Onions (finely chopped) 1 tbsp Crushed garlic 1 tbsp crushed ginger 2 tbsp Pilau masala Click here to get the ingredients for pilau masala 1 cup Cashew nuts 1 cup Sultanas/raisins. ½ tsp Saffron (can be replaced with ¼ tsp turmeric) 2 to 3 cups Boiling plain chicken broth or (chicken flavor cube mix in 2 cups of water) ¼ &#8211; ½ cup Coconut milk (canned or the [...]]]></description>
		<wfw:commentRss>http://tasteoftanzania.com/blog/2011/12/23/christmas-pilau-in-video/feed/</wfw:commentRss>
		<slash:comments>2</slash:comments>
		</item>
		<item>
		<title>Sorry to take Long!</title>
		<link>http://tasteoftanzania.com/blog/2011/12/19/sorry-to-take-long/</link>
		<comments>http://tasteoftanzania.com/blog/2011/12/19/sorry-to-take-long/#comments</comments>
		<pubDate>Tue, 20 Dec 2011 02:37:00 +0000</pubDate>
		<dc:creator>Miriam Rose Kinunda</dc:creator>
				<category><![CDATA[News]]></category>

		<guid isPermaLink="false">http://tasteoftanzania.com/blog/2011/12/19/</guid>
		<description><![CDATA[Last week I worked with a new production team here in Phoenix. I am very happy to let you know that I will be uploading new video sometimes this week. MINGI LOVE Miriam Rose Kinunda]]></description>
		<wfw:commentRss>http://tasteoftanzania.com/blog/2011/12/19/sorry-to-take-long/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Sweet potatoes futari &#8211; Futari la viazi vitamu</title>
		<link>http://tasteoftanzania.com/blog/2011/10/25/sweet-potatoes-futari-futari-la-viazi-vitamu/</link>
		<comments>http://tasteoftanzania.com/blog/2011/10/25/sweet-potatoes-futari-futari-la-viazi-vitamu/#comments</comments>
		<pubDate>Wed, 26 Oct 2011 04:07:32 +0000</pubDate>
		<dc:creator>Miriam Rose Kinunda</dc:creator>
				<category><![CDATA[Futari]]></category>
		<category><![CDATA[Cardamom]]></category>
		<category><![CDATA[Coconut]]></category>
		<category><![CDATA[Ramadan]]></category>
		<category><![CDATA[Sweet Potatoes]]></category>

		<guid isPermaLink="false">http://tasteoftanzania.com/blog/2011/10/25/</guid>
		<description><![CDATA[There are many versions of Futari in Tanzania, Sweet potatoes Futari is my favorite. This is a very simple recipe but the mixture of coconut, sweet potatoes and cardamom creates a unique flavor. Your kids will love this. Make this as a side dish for Thanks giving dinner, have something different, have Tanzania Flavor at your Table for thanks giving. Ingredients 1 lb African Sweet potatoes (they are white or a bit yellow inside and very starchy. ¼ cup chopped onions 1/2 – 1 tsp cardamom (freshly ground) Click here to learn from this video) 1 tsp Canola oil 1-cup heavy coconut milk (Tui zito) Click here to learn how to make fresh coconut milk 2 – cups light coconut milk (Tui lembamba) If using canned, dilute a little more]]></description>
		<wfw:commentRss>http://tasteoftanzania.com/blog/2011/10/25/sweet-potatoes-futari-futari-la-viazi-vitamu/feed/</wfw:commentRss>
		<slash:comments>4</slash:comments>
		</item>
		<item>
		<title>Tanzanian Spicy Porridge &#8211; Uji wa pilipili manga</title>
		<link>http://tasteoftanzania.com/blog/2011/10/04/tanzanian-spicy-porridge-uji-wa-pilipili-manga/</link>
		<comments>http://tasteoftanzania.com/blog/2011/10/04/tanzanian-spicy-porridge-uji-wa-pilipili-manga/#comments</comments>
		<pubDate>Wed, 05 Oct 2011 04:00:52 +0000</pubDate>
		<dc:creator>Miriam Rose Kinunda</dc:creator>
				<category><![CDATA[Maize]]></category>
		<category><![CDATA[Porridge]]></category>
		<category><![CDATA[Black pepper]]></category>
		<category><![CDATA[pilipili manga]]></category>
		<category><![CDATA[Ramadan]]></category>
		<category><![CDATA[spicy]]></category>
		<category><![CDATA[Uji]]></category>

		<guid isPermaLink="false">http://tasteoftanzania.com/blog/2011/10/04/</guid>
		<description><![CDATA[Uji wa Pilipili manga mainly prepared during Ramadan, but for us who grew up along the cost we make this porridge any time of the year. After spending the whole day fasting, most Muslims will have something hot and light to drink before dinner to warm up their stomachs. Uji wa pilipili manga is one of the most favored porridge during Ramadan. This porridge has a distinct taste, you can never know how good it taste until you try it. The mixture of black pepper, sugar and lime create a peppery sweet and sour taste. This is my favorite for a light breakfast. Ingredients 5 cups of water 1 cup Maize flour 2-4 Tbsp lime juice 5 Tbsp sugar ½ &#8211; 1 tsp Black pepper Useful Information. It is always nice to first mix half of the flour, this is because different brands of maize flour differ. Some brand could have fine flour and some a little course, and they all need different amount of water. Since we are using 5 cups of water, one brand may need a little less flour than the other. Just follow the video.]]></description>
		<wfw:commentRss>http://tasteoftanzania.com/blog/2011/10/04/tanzanian-spicy-porridge-uji-wa-pilipili-manga/feed/</wfw:commentRss>
		<slash:comments>2</slash:comments>
		</item>
		<item>
		<title>Cardamom Powder &#8211; Why it is better to grind your own</title>
		<link>http://tasteoftanzania.com/blog/2011/09/20/cardamom-powder-why-it-is-better-to-grind-your-own/</link>
		<comments>http://tasteoftanzania.com/blog/2011/09/20/cardamom-powder-why-it-is-better-to-grind-your-own/#comments</comments>
		<pubDate>Wed, 21 Sep 2011 03:23:55 +0000</pubDate>
		<dc:creator>Miriam Rose Kinunda</dc:creator>
				<category><![CDATA[How To]]></category>
		<category><![CDATA[Informative]]></category>
		<category><![CDATA[Cardamom]]></category>
		<category><![CDATA[HowTo]]></category>
		<category><![CDATA[Information]]></category>
		<category><![CDATA[Pilau masala]]></category>
		<category><![CDATA[Spices]]></category>
		<category><![CDATA[Utensils]]></category>

		<guid isPermaLink="false">http://tasteoftanzania.com/blog/2011/09/20/</guid>
		<description><![CDATA[&#160; &#160; I only bought Cardamom powder only once, when i added it to my pilau, i did not taste any cardamom at all. Recipes like Pilau and Tea masala and many more depends a lot on the taste and aroma of cardamom. If your cardamom taste like something else and does not have that nice sweet like smell, then your recipe will not be the same. The only way to have the real cardamom flavor and aroma is to ground your own at home. Store it in a very tight container to keep  fresh.]]></description>
		<wfw:commentRss>http://tasteoftanzania.com/blog/2011/09/20/cardamom-powder-why-it-is-better-to-grind-your-own/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>How to make fresh coconut-milk (Tui la nazi)</title>
		<link>http://tasteoftanzania.com/blog/2011/09/14/how-to-make-fresh-coconut-milk-tui-la-nazi/</link>
		<comments>http://tasteoftanzania.com/blog/2011/09/14/how-to-make-fresh-coconut-milk-tui-la-nazi/#comments</comments>
		<pubDate>Thu, 15 Sep 2011 06:24:15 +0000</pubDate>
		<dc:creator>Miriam Rose Kinunda</dc:creator>
				<category><![CDATA[How To]]></category>

		<guid isPermaLink="false">http://tasteoftanzania.com/blog/2011/09/14/</guid>
		<description><![CDATA[&#160; &#160; I have decided to make this video to show visitors from abroad how to make coconut milk the easy way; but also, for those who like organic ingredients,  you don&#8217;t have to spoil your recipe by adding canned or powder coconut milk. This is very easy, and you can get the coconut grater from any Asian store. If they don&#8217;t have one, ask them to import for you. Most of the stores will be glad to order one for you. The following is East African coconut grater: &#160;]]></description>
		<wfw:commentRss>http://tasteoftanzania.com/blog/2011/09/14/how-to-make-fresh-coconut-milk-tui-la-nazi/feed/</wfw:commentRss>
		<slash:comments>5</slash:comments>
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