Tambi - Vermicelli is a common ingredient in the kitchen. There are many ways to cook and present this ingredient.In the Zanzibari kitchen the cook can make a couple of alternatives and give it a different name. If cooked in milk - Tambi za Maziwa, coconut milk- Tambi za Nazi , fried - Tambi za kukaanga and if made into a loaf its called Mkate wa Tambi which also has variations depending on what is added to the vermicelli. It can also be added to a rice dish for pazazz.
Fried Vermicelli with raisins is a delicacy shared in many cultures. Somalis call it Caadriyad and is often offered with rice. In the Swahili and Omani culture it is eaten as a dessert by itself or accompanied with spicy meat or fish.
Ingredients:
½ of a 450g packet of vermicelli
½ cup of sugar
½ cup raisins, washed and soaked in water.
2-3 cups of hot water
4 tablespoons of vegetable oil
a drops of vanilla essence
2 teaspoon of cardamom powder
Optional:
Add sliced almonds
Directions:
In a deep heavy dish heat the oil on medium setting. Fry the uncooked vermicelli make sure you stir frequently. Once golden remove from heat and carefully pour out the excess oil.
Add 2-3 cups of hot water, sugar, cardamom and vanilla essence and stir to combine and reduce the heat to a lower setting to allow the vermicelli and spices to cook well. Once the water evaporates takes approx 20-30 minutes and the vermicelli has soften. Add the raisins and almonds and stir. Leave for 2-3 minutes then remove.
Can be served cold or warm.
NB:If you notice the vermicelli is still hard you can add a little more water.
Optional stage:
Switch on the oven broiler.
Pour the vermicelli in an oven proof container and cover with aluminium foil. Let the vermicelli brown a little on top to your liking. Usually takes 10-15 minutes. This process also helps evaporating any excess water.
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