• Two Cheese Pizza


    175 g / 6 oz strong white flour

    1.5 ml salt

    5 ml / 1 tbsp easy-blend dried

    15 ml olive oil

    150 ml hand-hot water



    150 g Serengeti Delight Mozzarella cheese, diced

    150 g Serengeti Delight Cheddar cheese, coarsely grated

    4 fresh sage leaves

    45 ml / 3 tbsp olive oil


    Steps :

    1. Take a big bowl and put salt and flour into a large mixing bowl and add the yeast. Make a dough, adding olive oil

        and a lot of hand-hot water. (to make it soft)


    2. Leaf the dough aside for about ten minutes. Meanwhile, take a clear bowl, cover it with clean film and leave in a

        warm place for one hour.


    3. Preheat the oven to 220 C. Turn the dough on to a lightly floured surface and knead again for 2-3 minutes.

        Roll out to a 30 cm round and place on a baking sheet.


    4. Score the pizza into half. On one half put Mozzarella cheese. Fill the rest with Cheddar.


    5. Drizzle the top of the pizza with olive oil and bake for 20 minutes in the oven.

        Comments: You can also put the sage leaves on the top of the pizza

  • cheese burgers


    50 g / 2 oz bulgur wheat

    225 g / 8 oz minced beef

    15 ml / 1 tbsp Parmesan cheese (cooking cheese), freshly grated

    1 egg

    4 burger buns

    4 Serengeti Delight Mozzarella cheese slices

    1 onion, chopped

    15 ml / 1 tbsp tomato puree

    15 ml / 1 tbsp chopped fresh parsley

    lettuce leaves

    salt and pepper

    (tomato relish)



    1. Take a bowl, fill it with water. Put the bulgur wheat inside and boil it for about 10

        minutes. Then drain off any liquid that has not been absorbed.


    2. Prepare another bowl. Put the minced beef inside and add the onion, parsley, tomato puree and Parmesan.  .

        After that add the bulgur wheat and mix everything properly


    3. Next put the beaten egg to the mixture.


    4. Divide it into four portions. Preheat the grill and heat them for 8 - 10 minutes.


    5. Cut the burger buns half and toast them under the grill for one minute. Then add a burger on the top with a

        slice of the cheese. Now just put the lettuce leaves inside the burger and serve with chips and tomato relish.



    4 small cucumbers, peeled and finely diced about

    1 1/2 cups Serengeti Delight Natural yogurt

    3 cloves garlic, minced

    1/2 tsp. dill, chopped finely

    juice of 1 large lemon

    salt to taste


    Salt the diced cucumbers lightly and let stand, covered, for 1 hour. Drain the excess liquids that accumulate. Combine the cucumbers with 1 cup of the yogurt and the remaining ingredients. Mix gently but well. If the mixture is overly stiff, add yogurt. Correct the seasoning, refrigerate and serve well chilled with bread slices.



    2 cups Serengeti Delight Natural yogurt

    1/2 tsp. salt

    olive oil and black olives for serving


    Combine the yogurt and salt. Pour the mixture into a muslin or cheesecloth sack, tie and suspend over a large bowl so that the liquids can drip out. Let drain for 24 hours and then discard the liquids.

    Unwrap the cheese and use as a spread on pita or other bread. Serve with black olives and olive oil, by spreading the cheese on a plate and dripping olive oil in a depression in the center. Garnish with the olives.

    (Yields about 1/2 cup of cheese).




    4 cups Serengeti Delight Natural yogurt

    4 small cucumbers, peeled and chopped finely

    2 - 4 cloves garlic, chopped finely

    1 Tbsp. dill, chopped

    juice of 1/2 lemon

    1/2 tsp. salt

    1 tomato, peeled and chopped coarsely

    1 Tbsp. mint leaves, chopped


    In a mixing bowl sprinkle the yogurt lightly with salt and mix well. Add the cucumbers, garlic, dill, lemon juice and salt and mix. Run the mixture through a blender for several seconds, keeping in mind that the mixture should not be overly smooth. Refrigerate, covered, until well chilled. Serve cold garnished with the mint and tomatoes.



    1 cup Serengeti Delight yogurt

    1 clove garlic, minced salt to taste

    1 Tbsp. vinegar

    4 eggs

    pepper to taste

    2 Tbsp. butter

    1 tsp. hot paprika


    In a small mixing bowl combine the yogurt, garlic and salt. Divide the mixture into 4 oven proof ramekins and place in a slow oven to heat through.


    In boiling water to which the vinegar has been added, poach the eggs. Remove the eggs with a slotted spoon and place an egg in each ramekin. Sprinkle over with salt and pepper to taste and return to the oven until piping hot.

    In a small skillet melt the butter. Stir in the paprika and distribute the butter over the eggs. Serve immediately.



    300 gr. potatoes, boiled in their skins, drained and cooled for 2 hours

    2 cups Serengeti Delight Natural yoghurt

    2 Tbsp. vegetable oil

    1 Tbsp. fresh coriander or parsley, chopped

    1 tsp. whole cumin seeds

    1/2 tsp. salt

    1/8 tsp. hot paprika or more to taste

    black pepper to taste


    Transfer the yoghurt to a mixing bowl, add half the salt and a sprinkling of black pepper. Beat lightly with a whisk until the mixture is smooth and creamy. Correct the seasoning with salt and pepper to taste.

    Peel the potatoes and cut into 1/2 inch (1 cm.) dice. In a skillet heat the oil over a medium flame and when hot put in the cumin seeds. Let the seeds sizzle for 4 - 5 seconds, add the diced potatoes, the remaining salt, black pepper to taste and the cayenne. Stir and cook gently for 4 - 5 minutes and then correct the seasoning with salt and cayenne pepper to taste.


    Remove from the flame and let cool for 5 minutes. Pour the con- contents of the skillet into the bowl with the yoghurt, stir gently and garnish with the fresh coriander or parsley.



    3/4 cup butter

    1 cup sugar

    3/4 tsp. lemon rind, grated

    4 eggs, separated

    2 1/2 cups flour

    1 tsp. baking soda

    1 tsp. baking powder

    1/4 tsp. salt

    3/4 cup Serengeti Delight Natural yoghurt (minimum 4% fat content)


    In a mixing bowl, using a fork, mash together the butter and sugar with the lemon rind until the mixture is light and smooth. Add the egg yolks and beat well with an electric beater.

    Mix together the flour, baking soda, baking powder and salt and sift the mixture three times. Add small amount of this mixture and the yoghurt to the butter mixture, mixing well at each addition and continue this process until all of the ingredients have been combined and the mixture is completely smooth. Beat the egg whites stiff and fold them into the batter.

    Butter the bottom and sides of a cake pan and then gently sprinkle the pan with flour. Pour the batter into the pan ad bake in an oven that has been preheated to 180 degrees Celsius until a sharp knife inserted into the cake comes out clean (about 55 minutes). Cool on a wire rack and then sprinkle with confectioners' sugar just before serving.



    > ½ small red onion, finely sliced

    > 6-8 medium vine tomatoes, sliced

    > 100g roasted red and yellow peppers in oil, drained and sliced

    > 15-20 caperberries

    > Handful small black olives

    > 3 tbsp extra-virgin olive oil

    > 2 x 225g packs Serengeti Delight calloumi

    > Handful fresh basil leaves

    > Crusty bread, to serve



    01. Place the onion in a small bowl and pour over enough freshly boiled water

    to cover. Leave for a minute, then drain and rinse in cold water. Lay the sliced

    tomatoes on a platter and scatter over the blanched onion, roasted peppers,

    caperberries and olives. Drizzle with 2 tbsp of the olive oil, season well and set aside.


    02. Thickly slice the calloumi. Heat a frying pan over a high heat and cook the cheese

    in batches for a minute on each side until golden.

    Add the cooked calloumi to the platter, drizzle with the rest of the olive oil and

    sprinkle over some basil leaves. Serve with crusty bread.


    > 1 tablespoon butter

    > 1 skinless, boneless chicken breast, cut into bite-sized chunks

    > 1 (8 ounce) container ricotta cheese

    > 1 tablespoon butter

    > 1 teaspoon garlic powder

    > 1 teaspoon dried oregano


    > salt and ground black pepper to taste

        1 (12 inch) pre-baked pizza crust

        2 cups shredded mozzarella cheese

        1/2 cup chopped fresh broccoli

        1 (3 ounce) can sliced mushrooms, drained

        Add all ingredients to list




    01. Preheat an oven to 325 degrees F (165 degrees C).


    02. Melt 1 tablespoon butter in a skillet over medium heat. Cook the chicken in the butter until no longer pink and

          the juices run clear, 7 to 10 minutes; remove from heat and set aside.


    03. Combine the ricotta cheese, 1 tablespoon butter, garlic powder, oregano, salt, and pepper in a microwave-

         safe bowl. Heat in microwave for 1 minute; stir to combine. Spread the mixture over the pizza crust. Scatter

         the mozzarella cheese evenly over the pizza. Arrange the cooked chicken, broccoli, and mushrooms evenly

         on top of the pizza.


    04. Bake in the preheated oven until the cheese is melted, about 20 minutes.

We have put in a recipes section, which we update regularly to show our esteemed customers new and exciting ways to use our dairy products.




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Dar-es-salaam, Morogoro and Zanzibar: Please contact our factory depot in

Dar-es-salaam - c/o Mr Steven Abel +255 759 070 826 or +255 784 691 812, Email: darsales@idptl.co.tz

Arusha and all other regions: Please contact:

Mrs Rayah Husein  or Mr Mark D’souza on Tel: 0754 420293, Email: dairy@idptl.co.tz

Tanga distributor: “Get all Serengeti Delight Products Jollyland Distributors tel: 0786 006 922

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