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[wcm_nonmember]<!– –><div style="text-align: center"><!– –><img src="https://cdn.sorted.club/wp-content/uploads/2018/11/Bucket-List-graphic.png" alt="" scale="0" style="max-width: 30%; margin-top: 20px"><!– –><!– –><h2><!– –>Unlock this Story<!– –></h2><!– –><p style="padding-bottom:25px"><!– –>Stories from the 'Bucket List' book are only available to members<!– –></p><!– –><a class="et_pb_button" background-color: #ffffff"<!– –>href="/product/digital-club-membership/">join the club</a><!– –></div><!– –><!– –>[/wcm_nonmember]<!– –><!– –>[wcm_restrict]<!– –><!– –><div class="page" title="Page 48"><!– –><div class="section"><!– –><div class="layoutArea"><!– –><div class="column"><!– –><!– –><p>Yash comes from Tanzania and says that Zanzibar must be a name that is familiar to most people, if not for the name of the island, then as a serene vacation spot. It’s a bit of a bucket list place to visit but Yash thinks that the unique food – <b>a mix of Indian, Arab and Swahili </b>- is the real bucket list item that he wishes everyone could try. It’s called a Zanzibari Mix and it's soul-food to a lot of people, a medium through which all of life's sorrows are drained in the bowl of hot soup.</p><!– –><!– –><p>Yash says that when you first look at it, Zanzibari Mix might be a little bit confusing as there always seems to be a lot going on. It's made less often at home as people tend to prefer it as street food. The best thing is that you can <b>tailor it to your preferred level of spice and acidity </b>when you visit a street vendor because they always have a big tub of raw chilli purée and lemon juice to add on top. It means that it can be the ultimate comforting dish for anyone.</p><!– –><!– –><p>The base broth is made from a combination of lentils, coconut milk and gram flour – it is very <b>earthy and savoury</b>as there is not too much spice in the sauce. It includes garlic and ginger along with raw mango but much of the taste and texture is complemented through the accompaniments like lentil fritters, fried cassava shavings and potato fritters which add texture and an extra layer of flavour. It’s finished with both coconut and chilli chutneys to add sharpness and acidity on top. Through all of the different elements it ends up being well balanced.</p><!– –><!– –><p>The first time Yash ate the dish was with his grandma and he and his cousins <b>instantly wanted seconds</b>, even when it was flaming spicy! Now he lives in Toronto and it’s a little hard to find but whenever he goes back home it’s something he has to have before he leaves. There's almost a tradition that he and his cousins have where they spend a full day eating before they part ways. He says that it fills them with a level of <b>happiness unequal to anything else </b>and it's just super satisfying.</p><!– –><!– –></div><!– –></div><!– –></div><!– –></div><!– –><!– –>[/wcm_restrict]
