Essque Zalu Zanzibar, already a culinary hotspot on the island, is proud to announce the launch of their Swahili cook school, the Mosha Cookery Studio. Built in the traditional style, with a rustic thatched roof but state-of-the-art cooking facilities, the studio has been dedicated to native Tanzanian Sous-chef Rose Mosha, who has been developing the cooking classes over her six years with the resort. They are now a much in-demand signature fixture, teaching eager students from around the world how to prepare mouthwatering traditional dishes and sample the best that the 'Spice Island' has to offer. Chef Rose says “I am delighted to be able to showcase the best of Swahili cuisine at the Mosha Cookery School and inspire guests with my personal favourites and treasured family dishes which have been passed down from generation to generation”.
After picking fresh herbs and vegetables in the kitchen garden heaving with sage, basil, mint, coriander and thyme, Chef Rose - a gifted and eternally patient teacher - guides guests through the method of creating a three course meal, peppering practical tips and advice with insights into ingredients and stories about her own family recipes. The rich culinary heritage and history of Zanzibar combines Swahili, Persian, Portuguese, Arab and Indian influences, introducing guests to a heady mix of fragrant cloves, nutmeg, cinnamon, green and black pepper and vanilla as well as an exotic tropical array of fruits and vegetables, from gleaming chillies, aubergines and tomatoes, to okra, lychees, star fruit and baobabs to name a few.
The studio has five live cooking stations centred around communal learning, meaning those with a competitive edge can even challenge friends and family, MasterChef style! Tantalizing dishes on the menu include pweza wa nazi, an octopus curry prepared with fresh coconut; authentic lamb samosas; chicken biryani or pan fried fish with coconut sambal. Afterwards guests can reward themselves with a seat at the Mosha Cookery Studio Dining Table to taste the fruits of their labour paired with wines chosen by the sommelier.
Avid fishermen – or gourmands looking for 'line to fork' eating – have the opportunity to head out in a local fishing boat and try their luck with traditional fishing materials and methods before returning to the resort to grill their catch. Budding pastry chefs will enjoy the Just Desserts class, in which sweet creations such as kaimati (a crunchy dumpling in a sugar syrup) or kashata (caramelized, candied nuts) are delicately perfumed with aromatic spices such as cinnamon, cardamom, and nutmeg, whilst early birds can create a brunch menu, enjoyed with a glass of chilled bubbly.
Perfect for individual foodies or groups travelling together, the school caters for amateurs, enthusiasts and accomplished cooks alike. Available for all age groups, the studio even offers fun kids' cooking classes for budding young gastronomes from the age of four and above.
Guests will depart Essque Zalu with a 'Taste of Zanzibar' spice gift bag, a collection of Chef Rose's recipe cards, personalized aprons and Chef hats, and all the inspiration to continue their Swahili culinary odyssey back at home. Duarte Correia, General Manager at Essque Zalu, said of the new facilities “I am proud of the vast array of cultural activities we offer at the resort, which enable us to cater to guests' desire for immersive experiences which complement their enjoyment of activities around the island”.
