Cuisine

Tanzania

Tanzanian food brings together two worlds. On the mainland ugali reigns, eaten with beans, greens and fish from the great lakes, or with cooked plantains called ndizi. The coast and Zanzibar, the clove-scented “spice island”, have a Swahili cuisine shaped by centuries of trade with Arabia, Persia and India: pilau rice, coconut curries, chapati and mandazi. The streets are full of food, from mishkaki skewers to chipsi mayai, chips cooked into an omelette.

• 7 dishes
• Main dishes: 2
• Snacks and street food: 3
• Sides, sauces and spreads: 1
• Breads and pastries: 1
• vegetarian: 5