Fashion Designer of The Month: “Doreen Mashika”

Doreen Mashika was born and raised in Tanzania, studied and worked in Switzerland, and is now part of a growing homeward bound African diaspora. While in Switzerland she began her team that specialized in luxury goods fund management. This is where she had her industry and designers, providing her a unique insight and appreciation of the sector. Inspired by a deep sense of affection for the cultural heritage and wealth of design possibilities in Africa, in 2006 she returned to Tanzania and settled in Zanzibar to pursue her passion of design while building a successful company.

The young designer is part of this talented generation who brings freshness to entrepreneurship, which is moreover, female. By creating her label, Doreen Mashika brand registered with the island's Ministry of Information, she sets out to be an example and wants to improve the life of her community. A few years later, Doreen's name resonated not only in the Zanzibar capital but also on the world famous fashion catwalks.

Voted “Zanzibar's favorite store” in 2011 by Vogue magazine, his pieces with unique accents have won him numerous awards; Accessory Designer 2012 at Mercedes Benz FashionWeek in South Africa, same title at Swahili FashionWeek 2013 and winner of African Designer For Tomorrow in 2014. She also participated in Salon Vogue during Berlin FashionWeek in 2015 which allowed her to add a chord in its bow by collaborating with EBay. She has thus carved out a place on the international scene by presenting her collection in particular on the website of the American brand: Anthropologie (big sister of

In addition, his sophisticated style won over American politics; Former First Lady Michelle Obama owns one of her handbags, but more importantly, she sent him a letter of support for her social initiative.

Inspired by a deep affection for the immense cultural heritage that her native Africa offers, she combines this with a Western design philosophy learned from considerable experience of the Western fashion and luxury goods sector. Proud to be making exclusively in her native Tanzania, Zanzibar to be precise, she uses traditional techniques and fabrics in an innovative way, combining big patterns with intricate detailing. The results are a unique mix of contemporary western styling and quality with traditional African materials and techniques:pieces to admire and treasure.

Colourful African Kitenge fabrics in 100% cotton are personally selected from one season to the next in a variety of vivid surface patterns and an almost inexhaustible range of colours and tones - depending on what inspires international trends – from botanical to geometric to urban. Embellishing many of her pieces with glass beads in shimmering translucent s or bold opaques – hand-worked by the Masai - this ancient craft enhances their beauty.

Her shoes, bags & jewellery combine materials in a unique way: kitenge fabrics & beads with top quality hides and well with precious metals, antique beads with brass, resulting in pieces of inspired and individual beauty.

Today, Doreen Mashika is a committed brand, which shines with elegance.

1 hour

10 min

1 hour Yield: 8 to 10 servings Level: Easy

1 loaf French bread, at least a day old, cut into 1-inch squares (about 6-7 cups) 1 qt milk 3 eggs 2 cups sugar 2 Tbsp vanilla extract 1 cup raisins 1/4 teaspoon allspice 1/4 to 1/2 teaspoon nutmeg 3 Tbsp unsalted butter, melted Sauce: 1/2 cup (1 stick) butter, melted 1 cup sugar 1 egg Few drops vanilla essence

Preheat oven to 350°F. Place milk in a large mixing bowl and add the bread that has been cut into squares. Press the bread into the milk with your hands until all of the milk is absorbed.

In a separate bowl, whisk the eggs, then whisk in the sugar, vanilla, allspice and cinnamon. Pour over the bread and milk mixture. Add the raisins and gently stir to combine.

Pour the melted butter into the bottom of a 9x13 inch baking pan. Coat the bottom and the sides of the pan well with the butter. Pour the bread milk and egg mixture into the baking pan. Bake at 350°F for 35-45 minutes, until the liquid has set. The pudding is done when the edges start getting a bit brown and pull away from the edge of the pan.

While the bread pudding is cooking, make the sauce. Melt the butter in a medium saucepan on low heat. Add the sugar and egg and whisk to blend well. Slowly cook over low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon, then remove from heat. Do not allow the mixture to simmer! (Or the sauce will curdle. By the way, if your sauce curdles, just take it off the heat and blend it smooth in a blender.) Whisk again before serving. The sauce should creamy, and smooth. Serve the bread pudding with sauce on the side; pour on to taste. Best fresh and eaten the day it is made.