An Africa Recipe for the Weekend - Zanzibar Fish Soup

Do something different this weekend and stay home Saturday night and prepare a traditional East African/Swahili fish stew from the Spice Island of Zanzibar. Zanzibar is actually the name of the group of Indian Ocean islands just east of Tanzania. Pemba and Unguja are the two main islands. Unguja is the largest island and is commonly referred to simply as Zanzibar. The island is 60 miles long and 20 miles wide and is known for its beautiful beaches, coral reefs, palm trees, Swahili-style seafood and cuisine, spices and the romantic atmosphere of historic Stone Town, which was recently declared a World Heritage Site by UNESCO.

Zanzibar Fish Soup

From Mnemba Island Lodge, Zanzibar (Tanzania)

Serves 4-6

Conversion calculator

* 30ml olive oil
* 15ml sesame oil
* 5ml chili oil
* 2 shallots, peeled and finely diced
* 2 cloves garlic, peeled and crushed
* 30ml fresh coriander stems, chopped
* 5cm piece fresh root ginger, peeled and grated
* 1 red chili, seeded and diced
* 375ml dry white wine
* 2 bay leaves
* 2 strips dried orange peel
* 500g crab claws
* 1kg mussels, cleaned
* 600ml water
* 2ml saffron threads
* 500g fresh fish, cubed
* 8 spring onions, washed and sliced
* 12 cherry tomatoes, peeled
* Salt and ground black pepper


Heat the three oils in a large saucepan. Add the shallots, garlic, coriander stems, ginger and chili and cook until soft but not brown.

Add the white wine, bay leaves and orange peel and bring to the boil. Simmer for 10 minutes and add the crab. Cover the pan and cook for 5 minutes. Add the mussels and cook for a further 5 minutes until the shells open. Discard any mussels which stay closed. Remove the mussels and crab claws and set aside. Pass the cooking liquid through a fine sieve. Add water and saffron.

Bring the fish broth to a simmer and add the fish cubes. Cook for 2 minutes, then add the spring onions and cook for a further 2 minutes. Add the cherry tomatoes, mussels and crab claws and cook until heated through. Season to taste with salt and black pepper. Serve with lightly spiced cooked brown rice, sorghum wheat or millet if desired.


Recipe from: A Kitchen Safari
Stories & Recipes from the African Wilderness
by Dumi Ndlovu and Yvonne Short