The markets in Zanzibar and Seychelles are packed with spice stalls and the heady aroma hangs in the thick humid air – it’s intoxicating! The vendors all haggle for your attention and you’re encouraged to get the best bargain whether it be in Seychelles rupees, Zanzibar shillings or dollars. Compared to Seychelles, the spice sellers of Zanzibar are far more persistent and I found myself purchasing spices I didn’t even need just so we could continue our tv shoot in peace!
The cinnamon quills were my favourite treasure – long, golden and perfectly curled they’re unlike anything we get here in South Africa. Cinnamon is actually one of the spices first used in antiquity (along with frankincense and myrrh) which of course only adds to it’s charm. I love how it laces everything it’s added to with a deep warmth. Vanna Bonta said it perfectly; ‘Cinnamon bites and kisses simultaneously’. And I don’t know about you, but I quite like the idea of being kissed by a cupcake!
Chai Cupcakes with Marshmallow Frosting
Makes 12
125g butter
150g castor sugar
1 tsp vanilla extract
2 eggs
1 cup self-raising flour
1/2 cup milk
1 tsp chai spice*
Marshmallow frosting
2 egg whites
1/2 cup caster sugar
1 tsp vanilla extract
Cream the butter, sugar and vanilla together until light and fluffy. Gradually add the eggs and beat well. Sift over the flour and spices and beat again. Spoon into a muffin tin lined with cupcake wrappers and bake at 180C for 12-15 minutes or until golde