With his Comoran ancestry and culinary background in the Aland Islands, Finland, Sweden and Paris, chef Benn Haidari is excellently placed to tell the world about the exotic modern cookery now coming from the islands of Zanzibar and Pemba, off Tanzania's Sawahil coast. Here you'll find starters, main dishes, seafood and desserts, plus a special section, as befits the Indian Ocean setting, on chutneys and kachumbar. Zanzibar dishes are far tastier than European ones, and they relate to Middle Eastern and Asian food in a way not found in the West. In these recipes you will recognise the roots of dishes from Iran and India, Turkey, North Africa and elsewhere in the Middle East. Benn has carefully researched the origins of these recipes and their history, and his short introductory pieces are a fount of fascinating knowledge and local lore. Creole Seafood Stew, Boko Boko, Zanzibar Coffee Glazed Chicken. he tells you how to cook and present it, and sometimes suggests a wine to go with it. As for 'My Lover's Lobster' a dish he prepared for his wife the very name suggests gastronomic and sensual delight!
I am Benn Haidari born in the islands Of Comoroes, a village called Mbeni. I moved to Åland Islands in late 60's and in early 70's I was enrolled in Hotel Restaurant college where I completed my diploma in Hotel Management.
But I was not satisfied with that and I was compelled to go to France in Ecole Gastronomie Francaise Ritz Escofier in Paris.
I worked in different Hotels and Restaurants in the world like Le Jardin Be Bagatelle in Paris, Hotel Amaranten in Stockholm, Ramada President in Helsinki, and Hotel Continental in Helsinki.
I worked as Lecturer too in different colleges in Finland, Tanzania, and Ivory Coast.
