Tanzania mostly subsists on the main maize and cassava flour staple and sauce. However they offer other treats too. The Zanzibar Archipelago is one of East Africa’s culinary highlights. The corian-der and coconut scents recall the days when the coast was a port of call on the spice route from the Orient.

Ugali is the Tanzanian national dish. The good ugali should not be drier or not too sticky. It is severed with a sauce containing meat, fish, beans or greens.

They also have a dish called uji which they eat in the morning, a thin sweet porridge from meat, millet and other flour.

Mishikaki [grilled meat kebab] and nyama choma [seasoned roated meat] are widely available. You get a plenty of sea food near the lakes.

Three meals a day is usual and breakfast is nothing more than kahawa [coffee] or chai [tea] and mkate [bread].

The Tanzanian style is to eat from the communal dishes in the centre of the table. The food is shared. Street snacks and meals on the run are common.

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