Senior Zyanna Ratansi’s traditions originate from Tanzania and Kenya. One classic dish is mishkaki, skewer-grilled beef marinated with with tamarind, tomato and chilies. A traditional Tanzanian dinner is Kuku Paka, chicken cooked in a rich creamy coconut curry sauce and a plate of uglai, a starch made from white cornmeal surrounded by different coconut curried base dishes with chicken or fish.
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