This tantalizing Tanzanian dish is sure to treat your tastebuds.
Tanzania is a country in Africa I dream of visiting. It’s the home of Mount Kilimanjaro, the Serengeti, and countless conservation areas filled with elephants, giraffes, and cheetahs.
Today I am sharing with you a traditional fruit salad served in Tanzania (the Bagamoyo district of coastal Tanzania to be more specific).
The Bagomoyo district lies on the northern coast of Tanzania, serving as a Dhow boat center for Africa and the Indian Ocean region.
Further inland lies fields of pineapples which family farmers produce over 19% of Africa’s crop. There are no known commercial farmers of the pineapple, noting that all the crops are strictly from small family run farms.
Which means that these pineapples are all this family has to produce an income for their family.
Farm Africa, an organization that helps rural African farmers (mainly women) to increase their harvests and work in the community, recently partnered with local pineapple farmers in Tanzania. Throughout their partnership women learned new techniques to produce high-standard fruit to sell to processing plants, worked to obtain organic statuses, and took part in active decision making as an equal.
This pineapple salad is to honor the women who farm and work every single day to provide for their family.
Tanzania Pineapple Salad with Cashews and Coconut
Pineapple glazed in a cream and rum sauce topped with toasted cashews and coconut.
- 1 Pineapple
- 1/2 cup heavy cream
- 2 Tbsp honey
- 1 Tbsp white rum
- 1/4 cup raw cashews chopped
- 1/4 cup coconut slivers
Cut the top off the pineapple. Cut skin off pineapple and core. Slice into small 1/2 inch cubes and set aside.
In medium bowl whisk together cream, honey and rum. Place pineapple in bowl and toss to coat. Let sit to marinade for at least one hour.
In medium sauté pan on medium heat add chopped cashews. Toast until browned, about 5 minutes. Set aside and place coconut in pan. Toast until starting to brown, about 6 minutes. Take off heat and place in bowl until ready to serve.
One the pineapple has finished marinating, remove from fridge and place in serving bowl. Sprinkle with cashews and coconut.
If you cannot find raw cashews, use unsalted roasted cashews and skip the step to toast.