Zanzibari-style Mpanate

Ingredients

Zanzibari-style Mpanate differs from the original Italian version by incorporating Zanzibari spices and local seafood. The Italian Mpanate typically uses meat or vegetables as the filling, while the Zanzibari adaptation embraces the abundance of fresh seafood available on the island. Additionally, the Zanzibari version incorporates coconut milk and lime juice to add a tropical twist to the dish. We alse have the original recipe for Mpanate, so you can check it out.

• For the dough: For the dough:
• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1 teaspoon ground cloves 1 teaspoon ground cloves
• 1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
• 1 teaspoon ground cardamom 1 teaspoon ground cardamom
• 1 teaspoon salt 1 teaspoon salt
• 1/2 cup (120ml) water 1/2 cup (120ml) water
• 1/4 cup (60ml) vegetable oil 1/4 cup (60ml) vegetable oil
• For the filling: For the filling:
• 200g prawns, peeled and deveined 200g prawns, peeled and deveined
• 200g white fish fillets, cut into small pieces 200g white fish fillets, cut into small pieces
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon ground turmeric 1 teaspoon ground turmeric
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon chili powder 1 teaspoon chili powder
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• Juice of 1 lime Juice of 1 lime
• Salt and pepper to taste Salt and pepper to taste
• Vegetable oil for frying Vegetable oil for frying

Nutrition

• Calories (kcal / KJ): 420 kcal / 1760 KJ
• Fat (total, saturated): 18g, 10g
• Carbohydrates (total, sugars): 45g, 2g
• Protein: 20g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine the flour, ground cloves, ground cinnamon, ground cardamom, and salt for the dough. Mix well.
2. 2.
   Gradually add the water and vegetable oil to the dry ingredients, kneading until a smooth dough forms. Cover the dough with a damp cloth and let it rest for 30 minutes.
3. 3.
   In a separate bowl, marinate the prawns and fish with the chopped onion, minced garlic, ground turmeric, ground cumin, chili powder, coconut milk, lime juice, salt, and pepper. Allow the mixture to marinate for at least 15 minutes.
4. 4.
   Heat vegetable oil in a frying pan over medium heat. Add the marinated seafood mixture and cook until the prawns and fish are cooked through, about 5-7 minutes. Remove from heat and let it cool.
5. 5.
   Preheat the oven to 180°C (350°F).
6. 6.
   Divide the dough into small balls and roll each ball into a thin circle.
7. 7.
   Place a spoonful of the seafood filling onto one half of each dough circle, leaving a small border around the edges.
8. 8.
   Fold the other half of the dough over the filling and press the edges together to seal the Mpanate.
9. 9.
   Place the Mpanate on a baking sheet and bake in the preheated oven for 20-25 minutes, or until golden brown.
10. 10.
    Serve the Zanzibari-style Mpanate warm as a delicious appetizer or snack.

Treat your ingredients with care...

• Prawns — Make sure to devein the prawns before using them in the recipe to remove any grit or sand.
• White fish fillets — Use a firm white fish such as cod, haddock, or tilapia for the best results.
• Ground cloves — If you prefer a milder flavor, reduce the amount of ground cloves used in the dough.

Tips & Tricks

• For a spicier kick, add finely chopped fresh chili peppers to the seafood filling.
• Serve the Mpanate with a side of tangy tamarind chutney for an extra burst of flavor.
• If you don't have access to fresh seafood, you can use frozen prawns and fish. Just make sure to thaw them thoroughly before marinating.
• Experiment with different seafood combinations such as crab meat or squid to create your own unique variation of Zanzibari-style Mpanate.
• If you prefer a lighter version, you can bake the Mpanate instead of frying it.

Serving advice

Serve the Zanzibari-style Mpanate as an appetizer or snack at your next gathering. They are best enjoyed warm, straight from the oven. Pair them with a refreshing tropical fruit salad or a side of coconut rice for a complete Zanzibari culinary experience.

Presentation advice

Arrange the golden-brown Mpanate on a platter, garnished with fresh cilantro leaves and lime wedges. The vibrant colors and enticing aroma will surely impress your guests.