Latest Publications

  • Kiswahili for Foreigners Book 2 (incl. Audible CD)

Kiswahili for Foreigners Book 2

Services we offer

  • Translation Dolmetscher

Swahili classes for

  • Students
  • Teachers
  • Business clients


  • Alphabet Charts
  • Notes to help students
  • Online vocabularies
  • Cultural information
  • Religious wisdom
  • Recipes African dishes

Recipe 1



Ingredients & How to do it!

  • 1 kilo beef or mutton or pork mince meat with as little fat as possible.
  • Put the meat in a pot without fat or water, and cook with low heat till the meat is well cooked and all the water evaporated.
  • 1 big whole garlic (8-10 pieces).A piece of fresh ginger same amount as garlic.
  • Grind garlic and ginger together and put the whole mixture into the meat and mix well. Fry for a short time in law heat.
  • 4 – 5 big onions
  • Cut the onion in small pieces and add them to the mixture, still frying in low heat.
  • 1 teaspoonful meat masala, 1 big spoonful Indian jeera, ½ teaspoonful  hardi (Indian yellow powder) and pepper and salt to taste.
  • Fry the spices separately in a small pot with little oil, for a few minutes before putting it into the mixture. This is however not necessary but can put spices direct into the mixture and mix well. 
  • Green chillies as hot as desired
  • Put the chillies as much as you wish into the mixture.  Sambuza taste excellent when very hot.
  • Green coriander if available but not necessary.
  • Cut them into small pieces and put them in the mixture.
  • 1 big cup green peas
  • Add them into the mixture.  Cook for a few more minutes.  Put off fire.
  • 3 big carrots
  • Grate them big and put them in the mixture.  Mix well without cooking further.  Put the whole mixture in a sieve so that the excess water can drip down.  Put the mixture in a cool place, (no in a fridge!) and let it cool completely.
  • 1 big spoon white flour, 1 cup water.
  • Mix the cold water and flower in a small pot and bring it to boil.  Put the porridge-like mixture in a cup and let it cool.
  • Spring roll pastry from the Asian shops. Or self made pastry.
  • Remove the spring roll pastry from freezer and allow thawing for at least an hour. Tear the pastry one by one and fold each in a triangle form.  Put about (about 1½ table spoons) of the mixture in the middle of the pastry. Fold in a triangle form leaving the meat in the middle.  Paste a little porridge on the folding areas of the pastry to help stick well. The corners should be completely sealed to avoid the frying oil entering into the mixture while frying.  One can make the pastry as well by mixing white flower and water into a thick pastry like chapati pastry. Roll the pastry into a thin round circle and cut small triangle pieces. Fold them as above.
  • Frying oil or fat
  • Put the oil in a pot if you do not have a frying machine and let the oil heat.  Deep fry until light brown. Serve with pieces of lemon, usually squeezed into the sambuza while eating.

Tip:  One can freeze sambuza immediately after folding them before frying.  They taste later almost like the fresh ones.  They can be deep fried for more than two months.  They should not be left out to defrost but fried direct from the freezer only this time a bit longer and with lower heat.


mboga nyamanyama

                               mboga                                         nyama