APPETIZERS & SIDES
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Swahili Garlic-Lime Gambas
INGREDIENTS:
- 400g fresh wild prawns (gambas peeled, tail-on)
- 3 tbsp extra virgin olive oil
- 2 tbsp unsalted butter
- 4 cloves garlic (minced)
- 1 lime (juiced + zest)
- 1/2 tsp piri-peri chili flakes (or smoked
paprika + chili) - Fresh cilantro or parsley (chopped)
- Sea salt & cracked black pepper
METHOD:
- Heat olive oil and butter in a heavy skillet over medium-high heat until sizzling.
- Add minced garlic and piri-peri flakes; sautéfor 30 seconds until fragrant.
- Add prawns in a single layer. Cook for two minutes per side until pink and opaque.
- Remove from heat, toss with fresh lime juice, lime zest, sea salt, and fresh herbs.
- Serve warm straight from the pan with extra lime wedges.
Serengeti
Safari Guacamole with Mango & Plantain Chips
INGREDIENTS:
- 2 ripe Hass avocados (aguacates)
- 1/2 ripe mango (diced into small cubes)
- 1/2 red onion (finely diced)
- 1 fresh jalapeño or red chili (seeded &
finely minced) - 1 lime (juiced)
- Handful fresh cilantro (chopped)
- 1/2 tsp ground cumin (comino)
- Sea salt to taste
- To serve: Plantain chips (chips de plátano macho) or sweet potato chips
METHOD:
- Halve and pit the avocados. Scoop into a bowl and mash coarsely with a fork (keep some texture).
- Gently fold in the diced mango, red onion, minced chili, and cilantro.
- Drizzle with fresh lime juice, season with ground cumin and sea salt.
- Toss gently so the mango cubes stay intact and vibrant.
- Serve immediately with crunchy plantain chips or sweet potato wedges.
Crispy Za'atar Sweet Potato Wedges with Tahini Dip
INGREDIENTS:
- 2 large sweet potatoes (washed and cut into thick wedges)
- 2 tbsp extra virgin olive oil
- 1.5 tbsp za'atar spice blend
- 1/2 tsp ground cumin
- Sea salt & cracked black pepper
- For the Tahini Dip:3 tbsp sesame tahini paste2 tbsp warm water (to thin)1 tbsp fresh lemon juice1 small garlic clove (grated)Pinch of sea salt
- To garnish: Fresh chopped parsley or cilantro & toasted sesame seeds
METHOD:
- Preheat oven to 210°C (410°F) or preheat your air fryer to 200°C (390°F).
- Toss the sweet potato wedges in olive oil, za'atar, ground cumin, sea salt, and black pepper until evenly coated.
- Arrange in a single layer on a baking sheet lined with parchment paper (or in the air fryer basket). Bake for 22–25 minutes (18–20 mins in air fryer), flipping halfway, until golden and crispy on the edges.
- Whisk the tahini, warm water, lemon juice, grated garlic, and salt in a small bowl until completely smooth and creamy.
- Serve the warm, crispy wedges in your Zavyrum bowl with the tahini dip on the side, garnished with parsley and sesame seeds.
SOUPS & SALADS
We make things that work better and last longer. Our products solve real problems with clean design and honest materials.
Savannah Harvest Pumpkin, Ginger & Coconut Soup
INGREDIENTS:
- 800g pumpkin or butternut squash (peeled and cubed)
- 1 onion (chopped) & 2 cloves garlic (minced)
- 1 tablespoon fresh ginger (grated)
- 400ml canned coconut milk
- 500ml vegetable broth
- 1 tbsp olive oil or coconut oil
- Pinch of ground nutmeg & cinnamon
- Sea salt & cracked black pepper
- To garnish: Toasted pumpkin seeds (pepitas) & a drizzle of coconut cream
METHOD:
- Heat oil in a large pot over medium heat. Sauté onion, garlic, and grated ginger until fragrant and soft (about 5 mins).
- Add the cubed pumpkin, vegetable broth, and bring to a boil. Reduce heat, cover, and simmer for 15-20 minutes until the pumpkin is tender.
- Pour in the coconut milk, add nutmeg, cinnamon, salt, and pepper.
- Blend the soup using an immersion blender until completely smooth and velvety.
- Serve warm, garnished with toasted pumpkin seeds and a swirl of coconut cream.
4. Moroccan Spiced Chickpea & Tomato Soup
- 2 cans (800g total) chickpeas (garbanzo beans, rinsed and drained)
- 1 can (400g) crushed or diced tomatoes
- 1 onion (finely diced) & 3 cloves garlic (minced)
- 1 tsp ground cumin, 1 tsp smoked paprika, 1/2 tsp coriander
- 700ml vegetable broth
- 2 tbsp olive oil
- Fresh cilantro or parsley (chopped)
- Lemon wedges to serve
METHOD:
- Heat olive oil in a soup pot over medium heat. Sauté the diced onion and garlic until translucent.
- Stir in the cumin, smoked paprika, and coriander, cooking for 1 minute until spices release their aroma.
- Add the crushed tomatoes, drained chickpeas, and vegetable broth. Bring to a simmer.
- Reduce heat and cook uncovered for 15 minutes so the flavors meld together. Mash a few chickpeas with a fork if you prefer a thicker broth.
- Finish with fresh lemon juice and chopped cilantro before serving.
Fig, Goat Cheese & Roasted Pecan Salad
INGREDIENTS:
- 4 fresh ripe figs (quartered or sliced)
- 100g creamy goat cheese (crumbled)
- 1/2 cup pecans (toasted)
- 4 cups fresh baby spinach leaves
- 2 tbsp extra virgin olive oil
- 1 tbsp thick balsamic glaze or honey
- Sea salt flakes & freshly cracked black pepper
METHOD:
- Toss the fresh baby spinach leaves with extra virgin olive oil, a pinch of sea salt, and black pepper in a large mixing bowl.
- Transfer the dressed spinach into your Zavyrum ceramic bowl.
- Top gently with quartered fresh figs, crumbled goat cheese, and toasted pecans.
- Drizzle with rich balsamic glaze or natural honey just before serving.
Swahili Coconut Curry Salmon with Mango Salsa
INGREDIENTS:
- For the Salmon & Curry:2–3 fresh salmon fillets (skin-on, about 400g total)1 tbsp olive oil or coconut oil1 onion (chopped)2 cloves garlic (minced)1 tbsp fresh ginger (grated)1/2 tsp fresh turmeric (grated, or 1 tsp ground turmeric)1.5 tsp Swahili-style yellow curry powder (a blend with cumin, coriander, cardamom, cinnamon)1 can (400ml) coconut milk1 red bell pepper (sliced)Sea salt & fresh lime juice
- For the Mango Salsa:1 ripe mango (diced into small cubes)1/2 red onion (finely diced)1 fresh red chili or jalapeño (seeded & minced)Handful fresh cilantro (chopped)Juice of 1 limePinch of sea salt
- To serve: Toasted coconut flakes, fresh cilantro, lime wedges, fragrant jasmine rice
METHOD:
- Mango Salsa: Prepare the salsa first to let the flavors meld. Gently toss the diced mango, red onion, chili, cilantro, lime juice, and salt in a small bowl. Set aside.
- Prep Salmon: Season salmon fillets with salt and a squeeze of lime juice.
- Cook Salmon: Heat oil in a heavy skillet over medium-high heat. Place salmon fillets skin-side down and sear for 4 minutes until the skin is perfectly crisp. Flip and cook for 2 more minutes. Remove to a plate.
- Make Curry: Reduce heat. In the same pan, sauté the chopped onion, garlic, ginger, fresh turmeric, and yellow curry powder for 1 minute until fragrant.
- Simmer Curry: Pour in the coconut milk and add the sliced bell pepper. Stir well and simmer for 5 minutes, letting the sauce thicken slightly. Season with salt and lime juice to taste.
- Combine: Gently nestle the seared salmon fillets back into the warm curry sauce for 2 minutes to finish cooking through.
- Serve: Plate the Swahili Coconut Curry Salmon over a bed of jasmine rice, pouring the silky curry sauce around it. Top with a generous amount of fresh Mango Salsa and garnish with toasted coconut flakes and cilantro.
Mains
We make things that work better and last longer. Our products solve real problems with clean design and honest materials.
Bestseller
African Suya-Spiced Chicken Skewers (Saslik)
INGREDIENTS:
- For the Chicken & Skewers:500g chicken breast or skinless chicken thighs (cut into bite-sized cubes)1 red onion (cut into thick chunks)1 green bell pepper (cut into thick chunks)Wooden or metal skewers (if using wooden, soak in water for 20 mins)2 tbsp peanut oil or vegetable oilFresh lime wedges & fresh cilantro for serving
- For the Suya Spice Marinade:3 tbsp roasted peanuts (finely crushed/powdered)1 tbsp smoked paprika1 tsp garlic powder1 tsp onion powder1 tsp ground ginger1/2 tsp chili powder or cayenne pepper (adjust to taste)1/2 tsp ground cumin1 tsp sea salt & cracked black pepper
METHOD:
- Prepare Marinade: In a bowl, mix the crushed peanut powder, smoked paprika, garlic powder, onion powder, ginger, chili, cumin, salt, and black pepper.
- Marinate: Coat the chicken cubes in 2 tablespoons of oil, then toss thoroughly in the Suya spice mixture until every piece is generously coated. Let marinate for at least 20–30 minutes (or overnight in the fridge for deeper flavor).
- Assemble: Thread the marinated chicken cubes onto skewers, alternating with chunks of red onion and green bell pepper.
- Grill: Preheat a grill pan or outdoor grill over medium-high heat. Lightly oil the grates. Grill the skewers for 10–12 minutes, turning frequently, until the chicken is cooked through and charred at the edges.
- Serve: Arrange warm in your Zavyrum ceramic bowl, sprinkled with extra crushed peanuts and fresh cilantro. Serve with lime wedges on the side.
Loaded Safari Sweet Potato Boats (Beef or Veggie)
INGREDIENTS:
- 2 large sweet potatoes (washed and halved lengthwise)
- 1 tbsp olive oil or coconut oil
- For the Filling (Beef or Black Bean):300g lean ground beef (or 1 can black beans, rinsed for the veggie version)1 small onion (finely diced) & 2 cloves garlic (minced)1 tsp smoked paprika, 1 tsp ground cumin, 1/2 tsp chili powderSalt & cracked black pepper
- For the Toppings:1 ripe avocado (sliced or diced)1/2 cup Greek yogurt mixed with 1 tbsp fresh lime juice & zest (Lime Yogurt)Fresh cilantro (chopped) & fresh lime wedges
METHOD:
- Preheat oven to 200°C (400°F). Pierce sweet potato halves with a fork, rub lightly with olive oil, and bake face-down on a baking sheet for 35–45 minutes until completely tender.
- While potatoes bake, heat oil in a skillet over medium heat. Sauté onion and garlic until translucent.
- Add ground beef (or black beans), smoked paprika, cumin, chili powder, salt, and pepper. Cook until the beef is browned and fully spiced (or beans are warm and coated).
- Remove sweet potatoes from the oven, flip them right-side up, and gently mash the inner flesh with a fork to create a cozy boat.
- Generously spoon the spiced beef (or black beans) into each sweet potato boat.
- Top with fresh avocado slices, a dollop of tangy lime yogurt, and freshly chopped cilantro. Serve warm with extra lime wedges.
Desserts
We make things that work better and last longer. Our products solve real problems with clean design and honest materials.
Zanzibar Cardamom & Coconut Chia Pudding
INGREDIENTS:
- For the Chia Pudding:4 tbsp black or white chia seeds 1 cup (240ml) full-fat coconut milk (or light coconut milk) 1/2 tsp ground green cardamom (freshly crushed for best aroma) 1–2 tbsp pure maple syrup or liquid honey 1/2 tsp vanilla extract
- For the Tropical Fruit Topping:1/2 cup fresh mango (diced) 1/2 cup fresh pineapple (diced) 1 tbsp toasted coconut flakes Fresh mint leaves for garnish
METHOD:
- Mix: In a bowl or glass jar, whisk together the coconut milk, ground cardamom, maple syrup (or honey), and vanilla extract until smooth.
- Add Chia: Stir in the chia seeds thoroughly. Let it sit for 5 minutes, then whisk again to prevent seeds from settling at the bottom.
- Chill: Cover and refrigerate for at least 4 hours (or overnight) until thick and creamy.
- Assemble: Spoon the chilled chia pudding into your Zavyrum ceramic bowl.
- Garnish: Layer generously with sweet diced mango, fresh pineapple chunks, toasted coconut flakes, and a sprig of fresh mint. Sprinkle a light pinch of ground cardamom on top before serving.
Bestseller
Date & Macadamia Energy Bites (No-Bake)
INGREDIENTS:
- 1 cup (packed) soft Medjool dates (pitted)
- 1/2 cup raw macadamia nuts
- 1/2 cup rolled oats
- 1/4 cup unsweetened shredded coconut (plus extra for rolling)
- 1 tsp pure vanilla extract
- 1 pinch sea salt
METHOD:
- Pulse Nuts: Place macadamia nuts in a food processor and pulse briefly until coarsely chopped. Set half aside for topping.
- Blend Dates: Add pitted Medjool dates to the food processor and blend until a thick, sticky paste forms.
- Combine: Add oats, shredded coconut, vanilla extract, sea salt, and the remaining chopped macadamias. Process until everything binds together.
- Roll: Roll the mixture into 12–15 bite-sized balls using your hands.
- Coat: Roll each energy bite in shredded coconut or finely chopped macadamias for extra texture.
- Chill: Refrigerate in an airtight container for 30 minutes before serving.
Bestseller
Zanzibari Spiced Banana & Oat Pancakes
INGREDIENTS:
- 2 ripe bananas (mashed)
- 1 cup rolled oats (certified gluten-free if needed, blended into flour)
- 2 large eggs
- 1/4 cup almond milk (or milk of choice)
- 1 tsp ground cinnamon
- 1/2 tsp ground green cardamom (Zanzibari spice touch)
- 1 tsp baking powder
- 1 tsp vanilla extract
- Coconut oil or butter for cooking
- Toppings: Fresh berries (blueberries, raspberries), pure maple syrup, and sliced bananas.
METHOD:
- Blend Base: In a blender or food processor, combine the rolled oats until they form a fine flour consistency.
- Mix Wet Ingredients: In a large bowl, mash the ripe bananas thoroughly. Whisk in the eggs, almond milk, and vanilla extract until smooth.
- Combine: Add the blended oat flour, ground cinnamon, ground cardamom, and baking powder to the wet mixture. Stir gently until a smooth batter forms.
- Cook: Heat a non-stick skillet or griddle over medium heat and lightly grease with coconut oil or butter. Pour 1/4 cup of batter for each pancake. Cook for 2–3 minutes until bubbles form on the surface, then flip and cook for another 1–2 minutes until golden brown.
- Serve: Stack the warm pancakes on your Zavyrum plate, top with fresh berries, sliced bananas, and a generous drizzle of pure maple syrup.