Zanzibari-style Pork Terrine

Ingredients

In this Zanzibari adaptation, the traditional French pork terrine is infused with the vibrant flavors of Zanzibari cuisine. The addition of spices like cloves, cinnamon, and cardamom gives the dish a distinct Zanzibari twist. Coconut milk and lime zest are also incorporated to enhance the tropical flavors. The cooking technique remains the same, but the flavor profile is uniquely Zanzibari. We alse have the original recipe for Terrine de porc, so you can check it out.

• 500g (1.1 lb) ground pork 500g (1.1 lb) ground pork
• 1 onion, finely chopped 1 onion, finely chopped
• 3 garlic cloves, minced 3 garlic cloves, minced
• 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 ground black pepper 1 teaspoon ground black pepper
• 1 teaspoon salt 1 teaspoon salt
• 200ml (7 fl oz) coconut milk 200ml (7 fl oz) coconut milk
• Zest of 1 lime Zest of 1 lime
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 25g, 15g
• Carbohydrates (total, sugars): 3g, 1g
• Protein: 20g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a large bowl, combine the ground pork, chopped onion, minced garlic, ground cloves, ground cinnamon, ground cardamom, black pepper, and salt. Mix well until all the ingredients are evenly incorporated.
3. 3.
   Gradually pour in the coconut milk while continuing to mix the pork mixture.
4. 4.
   Add the lime zest and mix again.
5. 5.
   Line a terrine mold with parchment paper and transfer the pork mixture into the mold, pressing it down firmly.
6. 6.
   Cover the terrine mold with aluminum foil and place it in a larger baking dish. Fill the baking dish with hot water until it reaches halfway up the sides of the terrine mold.
7. 7.
   Carefully transfer the baking dish to the preheated oven and bake for 1 hour.
8. 8.
   After 1 hour, remove the foil and continue baking for another 30 minutes, or until the top of the terrine is golden brown.
9. 9.
   Once cooked, remove the terrine from the oven and let it cool to room temperature. Then, refrigerate for at least 4 hours or overnight.
10. 10.
    To serve, carefully unmold the terrine onto a serving platter and garnish with fresh cilantro. Slice and enjoy!

Treat your ingredients with care...

• Coconut milk — Use full-fat coconut milk for a creamy texture and rich flavor.
• Lime zest — Make sure to zest the lime before juicing it for the best flavor.

Tips & Tricks

• For added texture, you can mix in some chopped nuts or dried fruits into the pork mixture before baking.
• Serve the terrine with a side of spicy tomato chutney for an extra kick of flavor.
• If you prefer a milder taste, reduce the amount of spices used in the recipe.
• Make sure to let the terrine cool completely before refrigerating to allow it to set properly.
• The terrine can be made a day in advance, allowing the flavors to develop even further.

Serving advice

Serve the Zanzibari-style Pork Terrine chilled as an appetizer or part of a charcuterie board. Accompany it with crusty bread, pickles, and a refreshing salad for a complete meal.

Presentation advice

To enhance the presentation, garnish the terrine with fresh cilantro leaves and lime wedges. Serve it on a wooden platter or a decorative terrine dish for an elegant touch.