Mchuzi wa Pweza wa Nazi (Zanzibar Spiced Coconut Seafood Curry) – Authentic Tanzania Recipe

Ingredients for Mchuzi wa Pweza wa Nazi (Zanzibar Spiced Coconut Seafood Curry) (4 Servings)

• 1.25 lbs (or 2.5 cups) tender seafood (squid/octopus or shrimp) and potatoes, prepped into bite-sized pieces
• 1.5 cups creamy coconut milk, washed and trimmed
• 1 cup steamed rice
• 1 medium onion and 3 cloves garlic, finely minced with cardamom
• 1.5 tbsp traditional Tanzania seasoning (cinnamon, turmeric, garlic, ginger, fresh lime)
• 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil

Step-by-Step Cooking Instructions

1. Heat oil in a heavy Dutch oven or deep skillet over medium-high heat; brown tender seafood (squid/octopus or shrimp) and potatoes for 5 minutes.
2. Add minced onion, garlic, cardamom, and cinnamon, turmeric, garlic, ginger, fresh lime, stirring for 2 minutes until deeply aromatic.
3. Add creamy coconut milk and pour in the braising liquid; bring to a lively simmer.
4. Cover and braise over medium-low heat for 20–22 minutes until meltingly tender and the sauce is rich and glossy.
5. Stir in steamed rice right before serving warm.