Zanzibar Spiced Coffee

What is Zanzibar Spiced Coffee?

Zanzibar is known as the Spice Island. In this tropical paradise ginger, nutmeg, cardamom, and cinnamon are incorporated into many dishes, even drinks.

No, I’m not talking about wonderful masala tea (although it is readily available throughout the island), I am referring to coffee. Exquisite, spiced coffee that brings all the exotic flavors of the East African coast together.

When I lived in Stonetown, Zanzibar, I drank at least two cups of Zanzibar Spiced Coffee every morning.

Zanzibar Spiced Coffee forever changed my taste in coffee shop beverages. I no longer am intrigued by oodles of sugar or hazelnut-flavored syrups. If I am going to spruce up my coffee, I want rich, deep flavors from spices, not sugar or artificial flavors. Cinnamon is a good start, nutmeg is a touch of fun. Cloves always make me feel cozy and festive, and cardamon is a must.

Ginger? Well, if you’re adding ginger to your coffee you might as well go all-out and make a Zanzibar Spiced Latte. Starbucks, I don’t know what you’re waiting for – it’s delicious, would probably be a bigger fad than pumpkin spice (since it’s nearly September, why not mention this famous drink?).

If you think ginger is a weird ingredient for coffee, please bear with me: ever tried chocolate and ginger? There is something wonderful about the combination. Ginger has a unique bite, of course, but it actually pairs really well with cinnamon and coffee.

Photo by Ree Pashley

Where to drink Zanzibar Spiced Coffee

In Stonetown

Where to drink this tropical-spiced coffee? Stonetown, for starters. I recommend Zenji Cafe located on the waterfront, just across from the House of Wonders. They have free wifi, and if you are lucky enough you can grab one of their delicious desserts; sticky pudding (made with a natural date sauce) or a warm chocolate brownie. I don’t know about the nutritional value of these cakes, but I can assure you the brownie seems to be slightly undercooked in the best possible way. Order it warm, and the center will be a scrumptious fudgy mess. Add a scoop of toffee ice cream to really take it to the next level – you’ll just be enjoying this rich treat without a care in the world.

In the midst of all this, do not forget to order that Zanzibar Spiced Coffee!
It will be served hot, in a small stainless steel pot and have enough for two and a half cups of the delicious gingery coffee.

If you’re wandering the shops of Stonetown and happen to get lost (you will probably get lost – it’s alright, enjoy it!) try to find your way to the Post Office. It is along one of the few streets of the Old Town that is wide enough to allow for cars and offers some high-end shopping, clothing boutiques and tanzanite jewelry stores. Tucked in along here is the Book Cafe: a small book store with plenty of souveniers to decorate a coffee table back home, including photo books or novels written by Zanzibar authors. They also offer a simple menu for lunch and some cakes to go along with coffee and tea.

The Book Cafe’s Zanzibar Spiced Coffee comes in elegant pots, and everything is boiled up and brewed together, so the longer you linger over a little pot of coffee the more intense the cardamon and cinnamon flavors become. If you are feeling fancy and need a little break from the sun, this air-conditioned cafe is a perfect respite.

A Zanzibar Spiced Latte at Zenji Cafe. Photo by Ree Pashley

In Arusha

If you are in Arusha, I recommend the Zanzibar Spice Iced Latte (say that three times fast!) from Africafe. Upon ordering, they will ask if you want it made with vanilla ice cream or with milk – you want the ice cream, believe me. Decedent ice cream blended with strong, cold Zanzibar spiced coffee is something you should try at least once in your lifetime without inhibition.

At Home

Now, if you are unable to visit Tanzania and enjoy this deliciousness on-location, here is how to make your own Zanzibar Spiced Coffee at home:

Ingredients:

  • Cardamon, crushed pods
  • Cinnamon, ground
  • Ginger, freshly grated
  • Dash of nutmeg, freshly grated
  • Tiny pinch of black pepper, ground
  • Ground Coffee
  • Turbinado Sugar
  • Cream
If you want an exact, detailed recipe, I am sorry, I cannot provide one. As I inquired at my favorite cafes or my Zanzibari friend’s homes, they all came up with different amounts, portions and procedures. Hence, it comes down to personal preference.

Whenever I make Zanzibar Spiced Coffee in my kitchen, this is the method I use, and it doesn’t require any fancy equipment, not even a french press!

Equipment:

  • A small saucepan
  • a filter or sieve to strain the coffee + spices

Steps:

  1. Start with 2 1/4 cups of water in your saucepan.
  2. Crack open 3 or 4 cardamon pods and remove little black seeds (that’s where all the flavor is) and add to the water.
  3. Next, I add 2 teaspoons of ground cinnamon or 3 or 4 cinnamon sticks (the water will turn pinkish if you are using whole sticks).
  4. Add 1/8 tsp of ground nutmeg or a few grates from a whole, fresh nutmeg. The whole spice gives much more flavor than the dried, ground option, so feel free to use less.
  5. Then, add in some freshly grated ginger, from a piece of whole, peeled ginger. A small piece, approximately the size of the tip of your thumb is sufficient.
  6. Boil all the spices together for 5-8 minutes. It should start to smell divine! ahhh…
  7. Then, add 1/4 cup of coffee grounds (Or your desired water-to-coffee ration – I like mine strong) to the water.
  8. As you add the coffee grounds, add a pinch of black pepper for a little kick that goes nicely with the ginger.
  9. Allow to boil 2-3 minutes, then remove and let steep for another 5 minutes, then strain and drink!

Cream

Cream: Please, for Zanzibar Spiced Coffee, indulge and use real, heavy cream. Even whipping cream is preferred to skim milk to truly enjoy this drink. I like to warm my cream up for 30 seconds or so and keep my whole drink nice and warm.

Photo by Mae Mu on Unsplash

Sugar

Sugar: If you’re going for an authentic Zanzibar Spiced Coffee, please, please use turbinado sugar. It is natural sugar, with large crystals and has a unique flavor compared to ordinary white sugar. It is also what is used throughout Tanzania and I cannot imagine drinking Zanzibar coffee with anything else.

Share!

If you have tried authentic Zanzibar Spiced Coffee, please share your favorite place to drink this delicious beverage!

Tried my recipe? How did it go? Please share your thoughts.

Want to visit Zanzibar? Learn more about this incredible destination: Swim with Dolphins in Zanzibar and a fun, family getaway in Jambiani.

Coming to Arusha? Check out my favorite places to grab a coffee.

Planning to visit Zanzibar? Check out these links for more info and tips:
My First Visit to Zanzibar and why I fell in love with this destination
Why I suggest flying to Zanzibar
Photos from our weekend trip to Zanzibar
The amazing Mizingani Seafront Hotel in Stonetown

Climbing Ol Doinyo Lengai

The Weird, the Fun, the Annoying

The active volcano Ol Doinyo Lengai offers a challenge for the adventurous traveler seeking to enjoy remote areas of Tanzania.

Lake Natron is located near the Kenyan border, but not close to an official immigration border crossing. In order to reach this beautiful destination, travelers should either take a bumping road between Mtu wa Mbu (near Manyara National Park), or a bit of a longer, but somewhat less pot-holed road from Longido (west of Arusha town).

Lake Natron is home to a beautiful alkaline lake and hosts a huge population of pink flamingos that make the waters appear sunset-pink from afar. The small town, Engare Saro, offers a lovely waterfall hike and the opportunity to learn first-hand about the Maasai culture. Also, just outside of the town limits are ancient footprints that have drawn the attention of the likes of National Geographic and historical researchers. It is also the site of Tanzania’s active volcano, Ol Doinyo Lengai, or the “Mountain of God” for the local Maasai tribe.

A photo of Ol Doinyo Lengai
Ol Doinyo Lengai.
Photo by Ree Pashley

Reaching Lake Natron is an adventure in itself, driving over lava-carved ravines and passing an enormous crater called ‘The Hole of God” are just a few of the cool sites. Travelers are sure to spot wildebeests, gazelles, zebra, ostriches and giraffes along the way. There is a grove of acacia trees near to Engare Saro town where guests are almost guaranteed to spy a few giraffe enjoying their lunch.
The town also has a constant source of water, making it a beautiful patch of lush green in an otherwise rocky location. Camping at a site in Lake Natron is sure to be cool under the shade of trees and have an abundance of water.

But our group didn’t enjoy any of these awesome things our first night. We departed from Arusha at around 6 pm and drove straight to Lake Natron, most of the drive in the dark. We slept as best we could during the bumpy ride and set up tents in the dark, by the light of flashlights, as soon as we arrived. Then, each went to his/her tent and tried to get an hour’s nap before starting the night climb.

At midnight, we woke up and had a light dinner with lots of potent coffee to help keep us awake. Then, we drove to the foot of Ol Doinyo Lengai and started our trek in the dark.

While I’ve hiked unintentionally in the dark, it was always because a day hike went longer than expected and I descended briefly after the sun set. This was my first time ever starting a hike in the middle of the night, under complete darkness.

It was moonless and the stars, though glorious in the black sky, gave no real light for us. We marched only by the light of our headlamps, brightening just a few feet in front of us. As we trekked, we saw only a narrow patch in front of our feet, the real view of the landscape around us remained a mystery. We knew we were hiking up, but had no real idea of how steep it was, or what lay on either side of us.

And then, there was our friend, Pete*. Pete, who didn’t think he needed a jacket (though the peak of the Mountain of God is 3,000 meters above sea level), and it’s night-time. Pete, who didn’t bring a pack of any kind and thought he would just carry his water-bottle in his hand the entire climb. Pete, who didn’t bring a snack and was sure he wouldn’t be hungry, though the guide repeatedly reminded us the trek is anywhere from 9 -12 hours long. Pete, who thought his regular every-day sneakers would be sufficient on the climb. Pete, who didn’t bring a headlamp and thought he would just ‘walk with a buddy’ the entire time.

Oh, Pete!

Fortunately, I had a bike-light (the ones to put on bike handlebars while riding) and offered it to him. He tied it around his neck with a borrowed shoelace and thus hiked the entire night with this ‘necklace’ as his only source of light. Another friend shared space in their pack for Pete’s water bottle, but after four times of Pete asking him to stop so that he could get a drink, he got annoyed and told Pete he could either carry his own dang water or wait until proper rest-times to get a drink.

About half-way up the volcano, Pete realized he was actually freezing and asked if please, anyone had an extra jacket or sweater he could wear. I shared a traditional Maasai shuka with him (a type of wearable blanket), but the complaints didn’t stop. His legs were tired. He was tired.
He was annoying.

We walked on, not even really encouraging Pete, just demanding that he move, because we couldn’t leave him alone in the dark and we weren’t about to abandon our climb because he was in jeans, regular shoes and a T-shirt.

He grumbled, but he continued hiking.

View of a rainbow from above on Ol Doinyo Lengai.
Photo by Ree Pashey

Then, dawn approached: the sky lightened and we could see the incredible mountain before us, the steep incline under our feet and the breathtaking panoramic views all around; Lake Natron, shining in the distance; the green hills of Ngorongoro in the east; the lay-out of the land below, scarred by the volcano’s regular eruptions with black ravines and deep cuts in the sides of the mountain.

Soon, we were encased in a cloud, but could still make out the top of the mountain, which was very near and I reached within the hour. At this point, Pete could grumble all he wanted, I had no qualms about an adult man waiting in the early morning light on the side of the volcano if he couldn’t trek with the group.
However, fueled by much whining, Pete reached the top. And as we all sat around, resting our legs and munching the little snacks we brought, Pete realized he was actually famished and begged a hand-out of anyone willing to share.

All of his boasting was gone and he realized all of his bragging had been ridiculous.

Flowers grow in the ashes atop the mountain and active volcano Ol Doinyo Lengai, in Tanzania.
Photo by Ree Pashley

Atop the volcano, we walked to the crater and I threw a few rocks in, happily announcing that when they hit the magma they would melt. Imagine: melting a rock!

We put our hands in the warm steam of active vents and wrinkled our noses at the sulfur smell all around. We learned about recent eruptions, and how the new crater had filled in over the old and was dangerous.

Our guide, a local Maasai, shared about sacred traditions connected to the mountain.

Two hikers on the volcano Ol Doinyo Lengai
How steep is Lengai? This steep.
Photo by Ree Pashley

We had to depart before the sun grew too strong and we risked hiking under its sweltering rays. There are no trees and therefore no shade on this volcano. That is why it is exclusively a night hike; trekking during the day poses a real risk of heat stroke.

We started down, carefully. The descent is more dangerous than the climb up because it is so steep. Also, at the top, climbers walk on ashes, not dirt and rocks. Ashes are very slippery and within the moisture of a cloud even more dangerous.
Some parts, I sat down and scooted on my tushy to ensure maximum control. Our guide warned because the mountain is so steep, once you start sliding it is very hard to stop.
He showed us by flicking a small rock off his hand; it rolled and bounced, spiraling without ceasing until it was out of view. We all understood, if we slipped, we might just continue spiraling until we reached the bottom.

A few brave hikers in our team headed down at a regular walking pace. I, on the other hand, went very carefully and walked a great deal ‘sideways’ for better control. It took me almost the same amount of time to climb down as it did to climb up. I wasn’t the last of our group to reach the bottom, but I reached an hour after the first climbers had arrived at the trailhead.

Photo of Ree Pashley at the top of the volcano Ol Doinyo Lengai
At the top of Lengai!
Photo by Ree Pashley

I arrived famished and very wet from walking down in a cloud. A few times the clouds opened and I caught an amazing view of the land below. All in all, I was grateful to walk in the cool, damp of the clouds with a few epic glimpses at the landscape, instead of hiking under the blistering sun.

Pete arrived safely, too. Smiling, and proud of himself. We forgot about all his whining and congratulated him on his successful climb.
I don’t know if he is going to pursue other treks in the future, but I am absolutely sure he will wear different shoes, bring a pack, and be prepared with a jacket for warmth if he does.

Climbing Ol Doinyo Lengai was a great experience and a lot of fun. It was a different sort of challenge (because of trekking at night and climbing down such a steep incline), however, Pete’s experience tells me that you do not need to be an experienced climber – or even necessarily well-prepared – in order to successfully reach the top. You just need to have determination and a good guide.

For more about climbing Ol Doinyo Lengai, check out my photos and tips and advice.

*Not his real name.