Products and traditions
Tanzanian cuisine makes good use of a large number of starchy foods: maize, dried beans, plantains, cassava, sweet potatoes, yams and a host of vegetables. Various spices such as pepper, cinnamon, ginger, nutmeg and cumin are also grown. And of course cloves, of which the island of Zanzibar controls 90% of the national production, making Tanzania the third largest producer in the world.
Meat is consumed here in the form of chicken, beef, lamb, goat and sheep. Pork is very rare on the coasts and in Zanzibar, but is common inland. This is also the case for bushmeat. Antelope, wildebeest, buffalo and zebra can also be found, but be careful because if the collection of wild game has long been a perennial resource for Tanzanians, poaching remains a threat to several species and it is better to find out in advance about the products you will eat in the restaurant. The coastal areas and especially the archipelago of Zanzibar are rich in fish and seafood: tuna, swordfish, scorpion fish, mackerel, lobster, octopus, squid, etc.
About two thirds of Tanzanians are Christian and one third are Muslim. Along the coast, and especially in the Zanzibar region, Islam is the religion of almost the entire population. Alcohol and pork are therefore considered haram (unclean) here. However, tourists are not affected by the food prohibitions and Ramadan, especially in the big hotels. Be careful if you decide to eat locally, for example during a trip to the old centre of Zanzibar where many shops are closed during the day during Ramadan.
The basics of Tanzanian cuisine
Among the unavoidable specialities, let's mention of course theugali, a boiled corn dough moulded in the shape of a ball which is used as a side dish as well as rice, pilau (stewed rice with various spices) and plantain(ndizi) often fried. These preparations are served with nyama choma, a recipe for grilled meat (beef, mutton, goat) with a touch of spices. Other dishes include mshikaki (marinated beef skewers), ndizi-nyama (plantain with meat) and various grilled fish(samaki).
Commonly used vegetables include okra(bamia), which is popular as a stew. It is simmered with corchorus leaves to prepare mlenda. Other popular dishes include mchicha (a type of spinach), njegere (peas), maharage (kidney beans) and kisamvu (cassava leaves), which are also used in stews.
On the street-food side, it's impossible to miss the chipsi mayai or zege, a potato omelette with onions and peppers, which is often topped with yoghurt. Or try the kabaab (kebabs), sambusa (samosas), mkate wa kumimina (brioche rice bread) and bagia (spicy fritters made with chickpea flour and onions).
Specialties of Zanzibar
The gastronomy of the archipelago, strongly influenced by a long Indo-Arab presence, has popularized curry, biryani, samoussas or chutneys. One of the flagship dishes is the Zanzibar pilau, a stewed rice with onions, coconut milk, spices and sometimes chicken. Sorpotel, from Goa, consists of beef - meat and offal - simmered with masala (a mixture of spices), tamarind pulp and vinegar. Or try mchuzi wa pweza or pweza wa nazi, an octopus curry with coconut milk.
There is a wide variety of street food such asurojo, a spicy broth with mango, potato, grilled meat, raw vegetables (tomato, onion, cucumber, etc.) as well as fried onion croquettes with a spicy sauce. Or katlesi, fried croquettes made with fish, vegetables, beef or hard-boiled eggs.
Try the Zanzibar pizza, a patty that is fried on a griddle before being topped with a mixture of minced meat, tomato, onion, spices and cheese. Also try sesame bread - similar to naan - which is called mkate wa ufuta here.
Desserts, coffee and drinks
Local desserts are simple and include mandrazis, the classic sugar doughnut, and visheti, a miniature version. Vitumbua are soft dumplings made of rice flour, while kashata is a kind of coconut nougat. There is also the spice cake which, as its name suggests, is a tasty gingerbread with cinnamon, cloves, nutmeg and a touch of chocolate. Date & hazelnut bread is often served to celebrate the end of Ramadan.
The tropical climate of the country also allows the cultivation of delicious fruits such as mango and coconut, often prepared in chutney, but also papaya, banana, pineapple as well as a host of citrus fruits and the famous water apple or jambose, a fruit which is botanically close to a guava and which is savoured for its crunchy, very juicy flesh, not very sweet, with a slight apple taste.
The Indian and English presence has popularized tea(chai) which is widely consumed. It is usually made with milk and is very sweet(milky tea), unless you ask for a chai kavu (plain). The coffee served in Tanzania is mostly soluble arabica coffee produced in the country, although freshly ground coffee powder can be found in good shops and cafes in the capital. Zanzibar kahawa is a traditional local spiced coffee made with fresh cinnamon and cardamom, hot water and roasted coffee ground in cups.
While Zanzibarites, who are Muslims, do not drink alcohol, Mainland Tanzanians do and produce some very famous beers, the country being one of the biggest consumers on the African continent. These malt beers are produced in the breweries of Arusha, Moshi or Dar. There are Safari Lager, Serengeti, Castle, Ndovu and Kilimanjaro. The wines consumed in the country are usually imported from South Africa and many spirits (whisky, rum, gin, cognac, etc.) are readily available in the larger hotels and lodges.
