The 20 Best Tanzania Dishes You Should Try. Tanzania borders five different bodies of water, and there are dozens of other bodies of water in the interior of the country.
In the northern part of the country, Lake Victoria provides a variety of fish dishes, including tilapia, Nile perch, and other small fish like sardines, while in the western part of the country lake Tanganyika provides a variety of sardine dishes, with the sardines from Tanganyika being much leaner than the ones from Lake Victoria, which are much more popular and sell at higher prices.
If you are looking for the best prices then you should go to the markets in the town of Tanganyika (Sokoni) or the local neighborhood shops in the town of Duka.
There is no shortage of exotic foods in Tanzania. You can walk through the streets of the commercial port of Dar es Salaam at any time of the night, and you will find sellers selling all kinds of food and snacks, such as octopus, buffalo, beef, mud, prawn, prawn, and more.
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1. Mtori
This soup, known as mtori, is a significant part of the Chagga tribe’s cuisine in the Kilimanjaro region. Its purpose is to provide a source of starch and nourishment.
Typically consumed in the morning, mtori aims to invigorate individuals for their day’s labor in the fields and offer essential nutrients for breastfeeding mothers.
The traditional recipe calls for Kilimanjaro green bananas (ndizi mshale), which differ in taste from those found in the northern region of Kagera and the southern highlands of Mbeya.
Additionally, Irish potatoes, boneless short beef ribs, vegetables, and salt are used as ingredients. The preparation involves boiling and pureeing the mtori to achieve a smooth, creamy, and satisfying texture. – Tanzania Dishes
2. Mchemsho
Mchemsho, a traditional soup widely consumed in Tanzanian households, is not only rich in protein but also renowned for its remarkable ability to alleviate hangovers. During weekend mornings, numerous individuals seek solace in a steaming bowl of mchemsho to recover from the indulgences of the previous day. Moreover, this invigorating dish is frequently consumed by pregnant women, nursing mothers, and patients in hospitals. – Tanzania Dishes
3. Samaki wa Kupaka
Samaki wa Kupaka, a specialty from Zanzibar, is a dish that truly embodies coastal cuisine. It combines a variety of local spices with generous amounts of coconut milk, creating a sauce that is both spicy and flavorful.
To prepare this dish, start by making the sauce, which consists of tangy tamarind, creamy coconut milk, and a hint of lemon juice. Next, grill the fish, typically snapper, and generously coat it with the sauce. Finally, broil the fish for a few minutes until it is perfectly cooked, and serve it with additional sauce on the side.
For a complete meal, pair Samaki wa Kupaka with Tanzanian flatbread or a delicious rice dish. This dish is a true delight for the senses, offering a combination of smoky, rich, thick, and creamy flavors that will transport you to the coastal areas of Tanzania. – Tanzania Dishes
4. Samaki na Viazi Vitamu
The Northern Lake Zone offers a culinary gem known as Samaki na Viazi Vitamu. Unlike the coastal regions of Tanzania, this dish stands out for its simplicity, relying on just a touch of chili instead of an array of spices.
The flavors found inland tend to be more smoky and earthy, and in this particular dish, the combination of sweet potatoes and tilapia fish creates a delectable blend of sweetness and savoriness. Interestingly, this dish has also made its way to the coastal areas of Tanzania, specifically in Dar es Salaam and Zanzibar.
However, there are some variations in these regions. Instead of tilapia, saltwater fish like snapper and kingfisher are used, and they are cooked separately. Coconut milk and spices like turmeric and cumin are then added to enhance the flavors. – Tanzania Dishes
5. Ugali Dagaa
Recipe
Ugali, a staple food in Tanzania, is often mistranslated as “porridge” in English. It is a solid carbohydrate meal made from coarsely ground corn or a mixture of corn and cassava flour.
Different regions of Tanzania incorporate sardines into their ugali dishes, with southerners using sardines from Lake Nyasa and westerners using sardines from Lake Tanganyika. In Dar es Salaam, sardines from the Indian Ocean are also available but are typically fried instead of stewed.
Freshwater sardines in Dar es Salaam and Arusha are sun-dried or smoked before being stewed with onion, tomatoes, lime juice, scotch bonnet chilies, stock powder, spices, and salt. – Tanzania Dishes
6. Pilau Nyama na Kachumbari
Pilau, a fragrant rice dish, has its origins in the Indian subcontinent but has now become a prominent part of Swahili cuisine. In Tanzania, pilau has evolved to have a distinct flavor and appearance, thanks to the addition of spices from Zanzibar. Traditionally prepared during festive seasons, this affordable and labor-intensive dish has become a beloved culinary tradition. – Tanzania Dishes
7. Biriyani ya Kuku
Biryani, like pilau, has its origins in India and is commonly made during festive occasions, especially the Muslim Eid al-Fitr. While traditionally prepared with lamb, it can also be made with chicken, beef, lamb, goat, or seafood.
The dish consists of long grain rice, with half of it dyed yellow using food coloring, mixed with a rich and flavorful sauce made with vegetables and a variety of aromatic spices like cumin, turmeric, and yogurt. Biryani holds a special place as a highly esteemed meal in coastal Tanzania. – Tanzania Dishes
8. Matoke/Ndizi Bukoba
The Haya tribe in the Kagera region of Tanzania, by Lake Victoria, prepares Matoke by steaming or boiling green bananas along with beef, tripe, or smoked fish, vegetables, and beans or ground nuts. This results in a satisfying and nourishing meal that is known for its heartiness.
The green bananas used in this dish are sourced from Kagera and are characterized by their vibrant yellow color and rich flavor, setting them apart from the Kilimanjaro variant. These bananas are specifically cultivated to create this delightful culinary creation. – Tanzania Dishes
9. Wali Maini Rosti
Wali Maini is a popular Tanzanian cuisine that can be easily found in restaurants, local cafes, and street food vendors (mama ntilie). The dish consists of liver cubes that are cooked with onions, garlic, carrots, tomatoes, chilies, and peppers in oil and a small amount of water to create a flavorful and satisfying meal. The main rosti is typically served with either white rice or chapatti. – Tanzania Dishes
10. Wali na Maharage ya Nazi na Mchicha
Rice and beans accompanied by greens are an essential part of every household in Tanzania. Traditionally, soy or kidney beans are cooked until tender, without becoming mushy.
Afterward, they are simmered with cooking oil, onions, tomatoes, tomato paste, flavorful spices like turmeric and cumin, and creamy coconut milk. Amaranth leaves are prepared with a small amount of oil, onions, spices, and chilies – no water is added as the leaves have a high absorbency.
Alternatively, spinach or sweet potato leaves (Matembele) can be used as substitutes for amaranth leaves. This dish is both nourishing and delectable. – Tanzania Dishes
11. Kashata
It is a common sight to witness a group of individuals, mostly men, indulging in a game of bao, a traditional Tanzanian board game, on the streets after a tiring day at work.
Along with the game, they relish the taste of kashata, a delectable mixture of milk, peanuts, sugar, cinnamon, and nutmeg, which is served with unsweetened black coffee in Persian cups.
The influence of Persians during the trade era has made coffee and kashata an integral part of the Tanzanian coast’s culture. The Kashata serves as a perfect sweetener to complement the coffee, and one can take a tiny bite after every sip. – Tanzania Dishes
12. Chai ya Maziwa
Chai ya Maziwa a well-liked drink for breakfast and snacks, is made by boiling loose tea leaves with a blend of spices like ginger, cinnamon, cloves, or tea masala mix, and fresh cow’s milk. The outcome is a rich, frothy, and delectable tea with a zesty twist. – Tanzania Dishes
13. Chapati
Chapati, a highly versatile street food in Tanzania, can be enjoyed either as a breakfast staple or as a snack. It also serves as a perfect accompaniment to stews and curries. This unleavened bread is prepared by kneading wheat flour and water, followed by rolling it into a flat and round shape. It is then grilled with minimal oil on a griddle or flat pan. The resulting bread is delightfully soft, chewy, and satisfying, offering a delectable taste. – Tanzania Dishes
14. Sambusa na Kababu
Samosas and kebabs, which have their roots in coastal regions with Indian influences, have become widely enjoyed snacks in Tanzania. Samosas are crispy pastries that are deep-fried and stuffed with a variety of fillings such as minced beef, chicken, lamb, mutton, or vegetables. On the other hand, kebabs are made by combining minced beef, lamb, or chicken with onions, garlic, ginger, fresh cilantro, and spices, rolled into flavorful balls. – Tanzania Dishes
15. Mishkaki ya Nundu
Beef hump skewers are a popular item found in neighborhood bars and Indian-style open-air BBQ eateries. These skewers consist of boneless beef hump steak that is generously coated with a unique blend of spices and then grilled over a charcoal flame.
The beef hump steak is exceptionally tender and boasts a rich marbling, thanks to its ample fat content, which imparts an incredible flavor.
The combination of the succulent, fatty beef and the aromatic spices results in a burst of flavors that tantalize your taste buds. However, it is advisable to exercise moderation and limit your consumption to smaller portions to maintain your well-being. – Tanzania Dishes
16. Urojo
Urojo Zanzibar mix is one of Zanzibar’s most popular soups. It’s sold at street stalls and the famous night market in Forodhani. The soup base is made of sorghum flour, and it’s thick and rich. It’s topped with a variety of ingredients, including Cassava shavings fried Bovine skewers with rich marbling Mishkaki ya Sururu Battered potato balls Pakora Chickpeas Potato wedges Fresh cilantro Coconut chutney Tamarind sauce Local hot sauce Mango sauce – Tanzania Dishes
17. Nyama Choma
Nyama choma, which translates to “barbecue meat,” is commonly prepared using beef, goat, or chicken. The meat is either lightly seasoned with salt and pepper or marinated in a delightful blend of lime juice, ginger, salt, pepper, and garlic.
Typically enjoyed by hand, you can find Nyama choma being sold at local bars or roadside stands. It is often accompanied by delectable sides such as French fries, grilled plantain, or ugali served with kachumbari, a flavorful tomato, and onion salsa. – Tanzania Dishes
18. Chipsi Mayai
It consists of French fries and beaten eggs cooked in a pan with a minimal amount of oil. You can have it prepared to your liking at your preferred street food stall. To ensure that both sides are evenly cooked, the chef skillfully flips the Zege, resembling a Spanish tortilla, in its uniquely small pan.
This culinary performance is truly a sight to behold and adds an artistic touch to the dish. Some chefs even enhance the mixture by incorporating additional ingredients such as onions, bell peppers, and fresh cilantro.
Traditionally, Zege is served alongside kachumbari, a Tanzanian salad, and Chachandu, a locally made hot sauce. This combination of flavors and textures creates a delightful culinary experience. – Tanzania Dishes
19. Makande Ya Nazi
Amongst the younger generation in Tanzania, Makande ya Nazi, a dish made of beans and corn, is highly favored. The process of preparing this dish involves soaking kidney beans in water overnight, boiling them with corn for a few hours, and then adding coconut milk to the mixture.
The final step is to simmer the mixture for approximately 30 minutes until the coconut milk is fully dissolved, resulting in a thick and deliciously sweet and savory mixture. Depending on the cook’s preference, sugar, onions, and garlic may also be added to enhance the flavor. – Tanzania Dishes
20. Ugali Kisamvu
The cassava leaves are crushed together with garlic, green scotch bonnet chili, onions, and ginger in this delectable dish. Afterward, they are gently cooked for several hours and ultimately combined with oil, diced carrots, onions, spices, and coconut milk.
The outcome is a luscious and textured delight that will make you overlook the fact that you are consuming mere greens! Similar to a pesto sauce, the addition of coconut leaves perfectly complements the tender ugali. – Tanzania Dishes