The Tanzanian spread of cuisines is an eclectic mix of flavours textures and food influences that cause an explosion of tastes in your mouth. Infused with best influences of Arabic, Portuguese, Indian, European culinary cultures, Tanzanian plate is an assortment of indigenous produce colliding with eastern spices to make a delicious meal
The Tanzanian diet is high on starch and meat is not eaten widely. A traditional Tanzanian lunch or dinner starts with a soup course.
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Nyama Choma, a popular grilled chicken or beef dish, is served alongside classic Tanzanian dishes such as Mbaazi Nazi (pigeon peas in a thick, rich coconut sauce), Ugali, the national food (a cornmeal staple not unlike polenta), Chapati (a simple grilled flatbread), and Kachumbari (mixed salad). Another of the Tanzanian safari favorites is Sukuma wiki meaning “stretch the week” in Swahili. A very common dish in East Africa it is easy, nutritious and delicious, it is a way of “stretching” out kitchen resources. Sukuma wiki is typically served with ugali and sometimes also roasted meat or fish. It would also be great served over rice, couscous or whole grains.
The coastal cuisine is spicy compared to the mainland, thanks to its strategic location on the trade routes. Pilau(wild rice/ mixed rice), Bagia, Biryani, kabab, Kashata(coconut or groundnuts rolls), Sambusa(Samosa) are widely consumed in the coastal regions. Wali Na Maharage a rice dish served with vegetables, fish or meat, Sorpotel, a tasty meat dish, Zanzibar pizza, cassava roasted over charcoal, a large variety of fresh fruits besides the incredible choice of seafood, like Tuna and succulent Mchuzi wa pweza (Octopus Curry) make the cuisines a delightful experience.
Desserts are always fruit based and flavoured with coconut and honey .”Kaimati”, dough fritters coated in warm honey syrup is a mouthful of heaven, to say the least.