Dish

Ndizi kaanga

Fried Plantains

Ndizi kaanga is made by slicing ripe plantains into thin pieces and then frying them in hot oil until they are golden brown. The plantains are then seasoned with salt, black pepper, and a pinch of sugar. The dish is typically served hot, and is often garnished with chopped peanuts or cashews. Ndizi kaanga is a popular dish in Tanzania and is often sold by street vendors and at local markets.

African cuisine› East African cuisine› Tanzanian cuisine

Side Dish

Origins and history

Ndizi kaanga is a traditional Tanzanian dish that has been enjoyed for generations. It is often served for breakfast or as a snack, and is a popular street food in Tanzania.

Dietary considerations

Ndizi kaanga is suitable for vegetarians and vegans, as it does not contain any meat or animal products. It is also gluten-free, making it a good choice for those with celiac disease or gluten intolerance.

Variations

There are many variations of Ndizi kaanga, depending on the region and the cook. Some recipes call for the addition of spices, such as cinnamon or nutmeg, while others use different types of nuts or seeds for garnish. Some cooks also serve the dish with a side of yogurt or a squeeze of lime juice.

Presentation and garnishing

Ndizi kaanga is typically served on a plate or in a bowl, with the chopped nuts or seeds sprinkled over the top. It is often garnished with a sprig of fresh mint or cilantro.

Tips & Tricks

To make Ndizi kaanga, it is important to use ripe plantains that are sweet and tender. It is also important to fry the plantains in hot oil, so that they become crispy and golden brown.

Side-dishes

Ndizi kaanga is often served on its own as a snack, but can also be enjoyed as a side dish. It can be served with a side of beans or rice, or can be eaten on its own as a light and sweet meal.