Tanzanian food is simple, filling and full of flavour. Inland dishes are built around maize, beans, bananas and grilled meat. On the coast and Zanzibar, centuries of trade with Arabia and India brought spices, coconut and rice. Most safari lodges serve international food, so ask your guide to stop at a local restaurant to try the real thing.
Everyday dishes
| Dish | What it is |
|---|---|
| Ugali | Stiff maize porridge, eaten by hand with stews and greens. The national staple. |
| Wali na maharage | Rice with beans cooked in coconut milk |
| Nyama choma | Grilled goat or beef, often eaten with kachumbari salad |
| Mishkaki | Marinated meat skewers, a favourite street food |
| Chipsi mayai | A chip omelette, sold at roadside stalls |
| Pilau | Spiced rice with meat, cooked with cumin, cardamom and cloves |
| Ndizi | Cooking bananas in stews; mtori is a Chagga banana soup |
| Mchicha | Spinach-like greens with tomato and onion |
| Chapati | Flaky flatbread from Indian influence |
| Mandazi | Lightly sweet fried dough, eaten with tea at breakfast |
Zanzibar and the coast
- Zanzibar pizza: a folded, griddle-fried pancake with savoury or sweet fillings, sold at Forodhani Gardens.
- Urojo: a tangy “Zanzibar mix” soup with fritters, potato and chutney.
- Octopus curry and grilled fish in coconut sauce.
- Biryani, brought by Indian and Omani traders.
Read Stone Town.
Drinks
- Chai: sweet milky tea, often spiced with ginger or cardamom.
- Coffee from Kilimanjaro and the Southern Highlands.
- Fresh juice: passion fruit, mango, sugarcane.
- Local beers such as Kilimanjaro, Safari and Serengeti.
Eating tips
- Wash your hands before eating. Many restaurants bring a jug of water and a basin.
- Eat with your right hand.
- Choose busy places where food is freshly cooked.
- Vegetarians are well served: beans, greens, rice and chapati are everywhere.
Read Tanzanian culture and etiquette.
Frequently asked questions
Ugali, a stiff maize porridge, often served with nyama choma (grilled meat) or stews.
Inland food is mild. Coastal and Zanzibar dishes use more spices, but are rarely very hot; chilli sauce is served on the side.
Usually, if it is freshly cooked and hot. Choose busy stalls and avoid raw salads from the street.
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