Maasai Mara

Preparation info

  • Serves

    4–6

    as a dip
    • Difficulty

      Easy

Appears in

Spirit & Spice

By Ghillie Basan

Published 2019

  • About

This dish is interesting because it crops up in the safari lodges of Kenya and Tanzania – particularly those located in the Maasai Mara – but it is originally an Arab dish and would have come to the shores of East Africa with the early Arab traders. The Middle Eastern version of this dish is called ‘muhammara’ in Arabic. It is delicious served with warm crusty bread or crudités to dip in it, but it is also served in the lodges as a sauce for grilled or roasted chicken and guinea fowl. Sligh