Zanzibar is an island group off the east coast of Africa and is popularly known as “The Spice Islands.” This destination doesn’t get nearly as much traffic as its closest neighbours, Kenya and Tanzania, but is worth a visit all the same.
The vibe is laid back and the scenery, that of blue waters and sandy beaches, is intoxicating. The history of Zanzibar has seen Arabs, Indians and Africans on its shores but the mix has not always been amicable. There existed a slave trade here as well as a burgeoning spice trade.
Great fortunes have been made and empires built on the backs on slave labour and spices. Clove was brought to Zanzibar and flourished here. It is a spice used in sweet and savoury dishes.
in mulling spices for wine and apple cider; gingerbread cookies/muffins/cakes; pumpkin pie; in spice mixture for savoury dishes
Clove can be found as one of the spices in a Moroccan Ras al Hanout blend and the Ethiopian berbere blend.
For a healthy hearty Moroccan-themed meal, cook onion and garlic. Throw in a teaspoon of Ras al Hanout along with a Tablespoon of tomato paste and a little lemon juice. Add your favourite squash (zucchini, butternut…), potato and carrot and mix until blended. Serve cooked vegetable mixture over some couscous. Add some dried apricots and raisins for added texture and flavour.
For a suggestion on using Ethiopian berbere spice, click here; a recipe of our “Falatke” creation.
Clove is a warming spice, aids digestion and contains eugenol, an anti-inflammatory chemical compound.