It just dawned on me: The very first thing I consult when I think about the cuisine of a country other than the one I’m from isn’t a cookbook – it’s a map! The country of origin of this month’s featured grantee is Tanzania. One brief peek at the tattered world atlas that’s taped to the back of a door in my home office is all it took to set my culinary imagination about this East African country on fire. The mouthwatering geographical cues? The mainland of Tanzania has miles of coastline along the Indian Ocean and is home to Zanzibar – the entry point to East Africa used by spice traders and merchants as early as the 8^th century. Not surprisingly, the flavors of India and the Arabian Peninsula are especially prominent in the dishes of this part of Africa. Details