Category:Preparation Methods for Tanzanian Cooking

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The Tanzanian cooking doesn’t require many preparations, as the cooking techniques are the same as the other African cuisines and less complicated than the Western ones, as ovens are not always available. The methods applied when cooking are mostly grilling, boiling, and frying (including vegetable oil). The boiling process is very common for all vegetables and cereals (rice, ugali). Citrus fruits are eaten fresh and also, many of the vegetables. Another preparation for the Tanzanian cooking is mashing. Mashing is applied to almost all vegetables and to some fruits, like all types of bananas, especially the ones included in stews, so that they get soft and easier to prepare. The charcoal fire is often used, so that the aliments keep their softness and nutrients, besides the natural flavor. This fire is set outdoors and it serves for the roasted meats (duck, chicken and other meats) and plants (bananas, beans, cabbage and other veggies and fruits).