If you ever wondered what is the best Tanzanian food then you have come to the right place. Food is one of the best ways to learn about a culture and immerse yourself in new experiences. That is why trying these traditional meals is one of the best things to do in the country.
Tanzania has an amazing variety of traditional cuisine and recipes. One common thing between the different regions is the use of spices and coconut milk. Here, you will learn about Tanzanian cuisine, the typical food and some recipes from the country as well as some facts that not many people know.
Tanzania traditional food: the dishes you have to try
The food in Tanzania is influenced by indigenous traditions, its neighbor countries, the Arab world and India. The main ingredients are rice, cassava, corn, meat like beef, goat and fish and a variety of vegetables. Here we give you a taste of the most typical cuisine.
Ugali
Ugali is the most typical food in Tanzania, even called the country’s national meal. Tanzanians eat it approximately four times a week because it gives them a lot of energy. It is made of a combination of hot water and flour and it pairs perfectly with different accompaniments like corn, cassava and vegetables.
Pilau
This is a fragrant rice dish usually sautéed and cooked in stock or broth, adding spices, vegetables and meat. It never misses the table on special occasions and it is similar to the version they eat in India but less spicy. It is considered a dish that brings people together so it is something you must try in your visit to Tanzania.
Sukuma Wiki
Sukuma Wiki is a healthy and economical dish made with collard greens, onions, tomatoes and spices. It is usually served as a side dish next to ugali because the flavors blend really well. The literal translation of the name is “push the week” o “stretch the week” because it is generally affordable and available all year round and can stretch a meal to last throughout the week.
Samosa
This dish is a typical Tanzanian food, it has a crispy exterior, savory filling and a burst of flavor with each bite. It is a popular street food and it is deeply rooted in the culinary traditions since it is influenced by Indian, Middle Eastern, and Swahili cuisines.
These savory pastries are enjoyed in social gatherings, markets and roadside stalls. They are usually filled with savory ingredients like spiced meat, vegetables or lentils and then fried until they are golden and crispy.
Zanzibar pizza
This is a unique street food in the Zanzibar archipelago. As strange as it sounds, this pizza is more of a tasty fried pocket of dough. These crispy “pancakes” are filled with infinite variations, from meat or vegetables to nutella and banana.
The dish has Indian and Arabic influence and it usually contains a variety of ingredients and flavors that rarely collide in other places of the world.
Mshikaki
This is a popular Tanzanian dish and it consists of marinated beef skewers. It contains a delightful blend of flavors that have Swahili, Indian and Arabic traditions.
The meat is usually beef or goat, the tender pieces are threaded onto sticks and then grilled. The marinade is a harmonious mixture of spices such as coriander, paprika and cumin. People enjoy this dish on festive occasions because it symbolizes hospitality.
Octopus coconut curry
Octopus curry, known locally as “Pweza wa Nazi” is another star dish from Zanzibar that highlights the island’s culinary heritage where seafood plays a key role. In this recipe the octopus is cooked in a coconut milk curry infused with a blend of strong spices.
The great thing about this meal is the balance of flavors, from the sweetness of the coconut milk, to the heat from the spices and the acidity from the citrus that is used. It is one of those dishes you have to try when you visit Tanzania.
Mandazi
Mandazi is a typical sweet snack in Tanzania. You can enjoy it at any hour of the day but a lot of people use it as breakfast paired with oatmeal and tea or coffee. It is made from a blend of eggs, wheat flour, sugar, bicarbonate of soda and milk that is then fried until golden brown. The crispy exterior combined with the tenderness of the inside make it a delicious meal you must try.
Ndizi nyama
This is one of the most typical Tanzanian foods since it combines local flavors that blend in a delicious way. The meaning of the name is banana and meat in Swahili , in general beef and goat are used.
With this combination, you get the sweetness of green bananas with the rich flavors of tender meat in a delicious stew. It is a very comforting dish that is enjoyed in many homes across the country.
Facts about Tanzanian food
The food in Tanzania is very diverse and varies depending on the region. As you can see from the most popular dishes, the thing that is common across the country is the extensive use of spices that add rich, spicy and aromatic flavors.
Main ingredients
The most common vegetables you can find are beans, okra, spinach, and cassava leaves. Rice or ugali are usually the main companions for most dishes and coconut milk is widely used in a variety of meals.
Fruits are tropical, like papaya, mango and watermelon. Something interesting about the country is the amount of plantain variations, there are at least 17 different types. These are often fried or incorporated into stews and soups, creating an interesting blend of flavors.
Regarding the meat, Tanzania holds one of the largest populations of livestock in Africa, so the country has a rich tradition of incorporating meat like beef, goat and chicken, into their traditional dishes. In the coastal areas like the island of Zanzibar, fish takes a main role.
Influences
Tanzanian food shares a culinary bond with Kenya. Because of this, many dishes cross borders and are called the same from one country to another. The middle east, in particular Arabia, affected the way dishes are made and eaten.
The country also has a lot of influences from India that started in the 19th century when Indian trades migrated to Tanzania for commerce. This brought to the African country new spices, cooking techniques and flavors.
Dishes are usually cooked very slowly to highlight the flavors. The traditional method that is used is cooking over wood or charcoal fires that give the dishes a unique smokey flavor.
