Kahawa

Swahili Coast, Kenya / Tanzania

Coastal East Africa's own coffee tradition, distinct from the Ethiopian ceremony inland. Kahawa is brewed with cardamom and ginger in a brass dallah pot, served in tiny cups as part of Swahili hospitality. The spice blend traces centuries of Arab and Indian Ocean trade along the coast. In Mombasa and Zanzibar, kahawa vendors walk the streets with charcoal-heated dallah pots slung over their shoulders, selling cups for a few shillings.

How to make it

1. 1

   Bring water to a boil in a brass dallah or small pot.

2. 2

   Add very finely ground coffee, crushed cardamom pods, and a thumb of fresh grated ginger.

3. 3

   Simmer on low heat for 10–15 minutes, stirring occasionally.

4. 4

   Let the grounds settle, then pour carefully into small handleless cups.

5. 5

   Serve with sugar on the side and halwa (sweet confection) or dates.