TANZANIA LOCAL CUISINE

PILAU

Pilau is a rice dish, or in some regions, a wheat dish, whose recipe usually involves cooking in stock or broth, adding spices, and other ingredients such as vegetables or meat, and employing some technique for achieving cooked grains that do not adhere   

                                                                                                                    

UGALI

Ugali is a type of maize flour porridge made in Africa. It is also known as ngima, obusuma, kimnyet, nshima, Mieliepap, phutu, sadza, kwon, isitshwala and other names. Nsima is sometimes made from other flours, such as millet or sorghum flour, and is sometimes mixed with cassava flour

BIRYANI

Biryani is a mixed rice dish with its origins among the Muslims of the Indian subcontinent. It can be compared to mixing a curry, later combining it with semi-cooked rice separately. This dish is especially popular throughout the Indian subcontinent, as well as among the diaspora from the region

CHIPSI MAYAI (ZEGE)

chipsi mayai, Tanzania’s unique twist on fast food is a combination of chips and eggs fried together.This dish is adored by locals and tourists alike and goes great with nyama choma and your favourite beer or soda.

MAANDAZI

Mandazi, is a form of fried bread that originated on the Swahili Coast. It is one of the principal dishes in the cuisine of the Swahili people who inhabit the African Great Lakes

MISHKAKI

Mishkaki is a famous East African bbq meat delicacy. Cubes of steak are marinated and then skewered and grilled until tender, the result is succulent, moist and delicious barbecued meat morsels. It is somewhat similar to the desi beef boti.

VITUMBUA

Vitumbua (Coconut Rice Pancakes) – An addictive healthy coconut and rice vegan donut or pancake topped with vegan caramel sauce. A melt in your mouth experience!is a breakfast dish in Tanzania you usually have it with a good cup of Chai (Tea in Kiswahili) while its still warm

PWEZA WA NAZI

Pweza wa nazi. Meaning “octopus and coconut” in Swahili, this dish is prepared by boiling octopus in coconut milk, lime juice, curry, cardamom, garlic, cinnamon and other spices common in the coastal islands of zanzibar unguja and Tanga