Tanzanian Cuisine

Tanzanian cuisine is both unique and widely varied. Along the coastal regions (Dar es Salaam, Tanga, Bagamoyo, Zanzibar, and Pemba), spicy foods are common, and there is also much use of coconut milk. Regions in Tanzania's mainland also have their own unique foods. Some typical mainland Tanzanian foods include wali (rice), ugali (maize porridge), chapati (a kind of bread), nyamachoma (grilled meat), mshikaki (marinated beef), samaki (fish), pilau, biriyani, and ndizi-nyama (plantains with meat). Vegetables commonly used in Tanzania include bamia (okra), mchicha (a kind of spinach), njegere (green peas), maharage (beans), and kisamvu (cassava leaves).

Famous Tanzanian snack foods include maandazi (fried dough), isheti, kashata (coconut bars), kabaab (kebab), sambusa (samosa), mkate wa kumimina (Zanzibari rice bread), vileja, vitumbua (rice patties), bagia, and many others.

Since a large proportion of Indians have migrated into Tanzania, a considerable proportion of Tanzanian cuisine has been influenced by Indian cuisine. Famous chefs, such as Mohsin Asharia, have revolutionized traditional Indian dishes, such as kashata korma tabsi and voodo aloo. Many Indians own restaurants in the heart of Dar es Salaam, and have been welcomed by indigenous Tanzanians.

Beverages

Many people drink tea (chai) in Tanzania. Usually, tea is drunk in the morning during breakfast with chapati and maandazi, or at times during the night at supper. Coffee is also consumed, which is usually taken in the evening, when the sun is down, and people are on the front porch, playing cards or bao. Many people drink coffee with kashata (a very sweet tasting snack made from coconut meat or groundnuts).

There are also local beverages depending on the different tribes and regions. These include different alcoholic beverages and local brews, such as moonshine and banana beer. For coastal regions, such as Tanga and Dar es Salaam, mnazi/tembo is widely consumed. Other brews include wanzuki and mbege among the Chagga, and lubisi, nkencha, nkonyagi, and mbandule among the Haya. These brews are found on the shores of Lake Victoria.