We had the honor to introduce our tastebuds to gourmet Tanzanian cuisine thanks to our friend Dignity, owner/entrepreneur of “Dignity of Dar-Es-Salaam.” We still remember the long line of patrons at Compassionfest 2019 eagerly waiting in 100 degree weather for their vegan Tanzanian food plates. You may be familiar with Chef Diggy’s food creations from vegan pop-ups, film festivals, catering events, or from her work as a chef at a 5-star restaurant in New Haven, CT.
A master in the kitchen, this Chef’s passion for cooking has only grown over time since earning a degree from Culinary Arts at Lincoln Institute in 2014. Her slogan is “Eating Healthy Doesn’t Have To Be So Hard.” Be prepared: Chef Diggy is putting CT on the map with her specialty East African plant based delights.
We had the great pleasure to talk to Owner/Entrepreneur Chef Diggy of Dar-Es-Salaam. Here’s what she had to say.
We understand you acquired many of your culinary skills by watching your grandmother cook. Could you tell more about this, what did your grandmother teach you?
Growing up back home. There wasn’t time to watch TV. Most of our time, we were outside, but me on the other hand, I was in kitchen with my grandmother
She said. Cooking is art, and I watched her do it. The way she could put herbs and spices together together was amazing.
She said, things can change, but people always eat. Food can change someone’s life, food is medicine. You eat right, you will be all right.
We’ve heard Tanzanian cuisine is a mixture of Indian, Middle East, Mediterranean, and African cuisine. Could you tell us about some of your favorite spices and herbs, and also their health benefits?
Of course. I love red onions, they have a great benefit, The juice is disinfectant, and rejuvenate, and antispasmodic. It also helps with digestive, respiratory and nervous, and reproductive systems. Celery seeds is a strong diuretic. It also contains chemicals- phthalates, which have a sedative effect and insomnia. It also helps with congestion, bronchitis, arthritis, diseases of liver and spleen, and irregular menstruation.
What can you tell us about Tanzania, how is it different from the US, and how is it similar?
Tanzania is my home, so I will always pick home. People are friendly, and very helpful. We take family very serious. And also, it takes a village to raise a child, and that’s how it is there. We respect our elders. We never send our elders to the nursing home, and we learn from them. Honestly, I can’t really think of the similarities, because it’s completely different world.
Every region of the world has popular food dishes. For an example, here in Connecticut we often see many pizza restaurants. Is there a popular dish that Tanzania is known for? If someone was to travel there, where would you send them for a really great meal?
Ming’oko( it’s like yuca) You can fry it, cook it in a soup. You can cook it with coconut milk. Also, kachumbali (Raw salad) This is the best, it’s spicy and lemony. This is one of the best thing to eat. You can eat this salad with literally everything you eat. The best place to go get good food is in the town. Like mom and pops places. Not the area where there’s a lot of tourist. But those areas where the locals get their food.
When you were younger, did you know you wanted to cook? What other activities did you enjoy growing up?
I think I knew I loved to cook since I was young. I was always in the kitchen with my grandma. When I was watching her putting things together, the aroma of the food, and when I saw people enjoy the meal and smile. I knew this is what I want to do. I also love to dance. That’s another thing we would do. My cousins and my sisters and our parents, will sit outside in the evening, and we would start singing and dancing. My mother would get up and show us how to dance. And we would do a little competition to see who can dance. Great memories.
What was your experience like at a culinary art school?
When I went to Culinary school, I really thought I knew everything that has to do with cooking. Being at the school, I realized, there were a lot that I needed to learn. But I loved every minute of it, because to me it wasn’t work, or school, to me it was fun.
What business advice would you give to others who want to pursue their dream in the culinary arts?
The advice I would give is, know everything. Learn everything that has to do with your business. Look at the great location that you want to do your business. Find something that it’s dear to you. Cook what you know. Be original, and you will be fine. And never give up! It might get very hard and you may want to give up.
Many people are struggling right now during the pandemic. What words of advice can you give others at this time?
Stay strong. Know that we are all in this together. Stay busy. I write recipes, play with food, learn different techniques. Communicate with people who are on the same page as you, who like to do same things, you can more from other people, and just stay healthy. Eat well, and keep moving.
Can you name a musician, song, or a music style that you enjoy while cooking?
I love afrobeat. Music from home. I always listen to music and dancing as I cook. Zuchu is my girl. Her style of singing is what I grew up on. Diamond Plutnumz also is a great singer. Alikiba. Mboso. Those are my guys to go too. I could dance to Wizkid all day. My favorite song would be Sukari which means (sugar) from the one and only Zuchu. Great musicians.
How has this past year 2020 changed your life?
2020 has made me appreciate my family more. Made me more humble. And I really feel like, it’s made me more close my father, the only parent I have left. I’m seeing another side of me, because I took time to understand me. It’s made appreciated life more, and keep in touch more with my family back home.
How can we support Dignity of Dar-Es-Salaam cuisine?
I have Instagram and also Facebook. DignityofDar-es-salaam. As for now, I cook at home on weekends, I sell plates, and sometimes we do some pop ups. Check me out on some of those pages, we answer messages very fast.
Thank you so much Dignity!
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