Language: Swahili, English
Currency: Tanzanian shilling
Visas: Click here to see if you need a visa to enter Tanzania.
Dialing Code: +255
Time Zone: GMT+3
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When it comes to local cuisine, nothing is more quintessentially Tanzanian than ugali. Made using maize flour that is boiled until it forms a dough-like consistency, ugali is eaten with almost every meal in Tanzania. From being mixed with fruit to accompanying spicy curries, you can try ugali in a variety of ways at the Universal Classic Restaurant in Arusha.
A staple of East African cuisine, nyama choma is a favourite of all Tanzanians. Literally translating to “roast meat,” nyama choma is typically made using goat, which is marinated, skewered and barbequed until tender. Often served with tomato salsa called kachumbari, you can pick up a plate of nyama choma at Khan’s Barbeque in Arusha.
With its Indian origins, pilaf has quickly made a place of its own in Tanzanian cuisine. Rice is the main star of this dish, which is flavoured with stock, vegetables, meat and spices. Usually served with saffron and kachumbari during celebrations, you can taste this mouth-watering dish at House of Spices in Zanzibar.
Similar to pilaf, biryani is another iconic Tanzanian rice dish with Indian roots. The major difference between biryani and pilaf? While all the ingredients for pilaf are cooked together in the same pot, the biryani rice is cooked separately to the meat and the sauce, which are then combined at the time of serving. Pick up a plate of this tasty dish at Chef’s Pride in Dar es Salaam.
What are otherwise known as green bananas, plantains grow in abundance all over Tanzania. One of the country’s favourite ways to cook this delicious fruit is by frying them to create Ndizi kaanga. Soaked in lemon juice, fried in butter and oil and sprinkled with sugar, this street food will quickly become your favourite Tanzanian snack.