Tanzania, in East Africa’s awe-inspiring Great Lakes region, feels made for superlatives. Not only is it home to the continent’s tallest mountain, Kilimanjaro, but also its largest lake, Victoria.
Not content, there’s also the Serengeti, perhaps the world’s premier safari destination, and the Zanzibar Archipelago, one of the planet’s most idyllic set of islands.
Phew. But what of the food of this great country? Suddenly, the world’s intrepid travellers go a tad tight-lipped, unable to wax lyrical about the cuisine in quite the same way as they would Tanzania’s varied wildlife or vast landscapes.
But scratch the surface just a little, and there’s a diverse, delicious cuisine worthy of equal amounts of hyperbole. If you’re heading to the country soon and you’re looking to whet your appetite, then you’ve come to the right place; here are 8 of the best local dishes to try on your holiday to Tanzania.
UGALI – A TANZANIAN STAPLE
A Tanzanian meal starts with Ugali, and so should we. A staple eaten across many East African countries, ugali is made from cooking white maize and water until it forms a thick paste, similar in body and flavour to thick polenta.
Ugali is enjoyed with stews, curries and grilled meats as a way of mopping up the delicious sauces and juices and is traditionally rolled into a small ball, given an indentation with the thumb or forefinger, then used as an edible utensil for scooping and dipping. That said, ugali certainly isn’t secondary or an afterthought; it’s the backbone of Tanzania’s rich and vibrant cuisine, and as such, your Tanzanian adventure wouldn’t be complete without the stuff. We love it.
NYAMA CHOMA – GRILLED GOAT MEAT
Nyama Choma, translating as ‘barbecued meat’, refers to any type of grilled meat but the Tanzanian national dish most often comes from goat. It’s more commonly grilled off the bone – cubed or in steaks – though that’s not always the case.
Though it’s sometimes marinated first, many locals believe that all the ideal nyama choma needs is a little salt and pepper. This is because the animal is usually hunted, slaughtered and butchered on the same day as consumption, providing a wonderfully fresh, nuanced flavour that would be masked by excessive seasoning.
To be eaten with the aforementioned ugali and perhaps a side of plantain, don’t expect a tender, tasteless affair here. Tanzanians prefer their meat to have a little resistance and chew, cherishing the mouthfeel and gamey flavour of an animal that’s lived a little longer and ran a little harder. After trying nyama choma, we guarantee you’ll be converted.
This preparation is so cherished, in fact, that the Nyama Choma Festival, the largest barbecue festival in East and Central Africa, has just enjoyed its tenth year. It takes place each June.
MCHICHA – A CREAMY VEGETARIAN STEW
Don’t worry; you don’t have to be a carnivore to enjoy the finest dishes that Tanzanian cuisine has to offer. Also enjoyed with ugali is Mchicha, a gloriously creamy coconut and spinach stew that will nourish even the most weary of travellers after a hike up Kilimanjaro or a long day spent trying to catch a glimpse of the Big Five.
Enriched with not only coconut milk, but also grated fresh coconut and peanuts (or sometimes, peanut butter), mchicha is often complemented by the obligatory ugali, but also steamed rice and stewed kidney beans. The ultimate replenishing plate, make no mistake.
ZANZIBARI PIZZA
During the late, great Anthony Bourdain’s trip to Tanzania and the country’s idyllic archipelago Zanzibar, he sampled the island’s iconic Pizza. He concluded that it was ‘weird and wonderful’ and we couldn’t agree more, particularly with the wonderful part.
Don’t expect a woodfired, gently adorned Neapolitan pizza here. Oh no; Zanzibari pizza is a heavier affair, more akin to an enthusiastically filled crepe or Malaysian style murtabak. A small ball of dough is flattened on a hot plate, and when it starts sizzling, it’s filled with diced onion, fresh tomato, spiced beef mince, cream cheese, mayonnaise and often, an egg. The results are delicious.
Read: 5 IDEAL reasons to Zanzibar is the hottest honeymoon destination
ZANZIBARI GRILLED SEAFOOD
With an incredible variety of seafood, a cuisine infused with spices (it’s called the ‘Spice Island’ after all) and influences from the island’s unique location between Africa and the Arabic world, the food on Zanzibar is truly one of a kind.
Fish biryani is a speciality and perennially popular, but even better are the grilled seafood skewers you find being barbecued every evening on the streets of Zanzibar. Lightly dusted with masala powder and served with a spicy chilli sauce, these are a must try.
CHIPSI MAYAI – CHIPS & EGGS
The ultimate Tanzanian street food snack, Chipsi Mayai – or, egg and chips – won’t arrive looking like its British sibling, all sunny side up and with yolk ready for chippy dipping. Instead, chips (most often French fries in size) are combined with egg and seasoning before being deep fried in a wok. The result is similar to an omelette but made much more delicious with the addition of a chill sauce known as Kachumbari on the side.
Traditionally a breakfast bite, after spending much of your Tanzanian holiday eating with your hands or the obligatory ball of ugali, you might be surprised to find that chipsi mayai is most often eaten with a toothpick. Good luck!
TANZANIAN KILIMANJARO PEABERRY COFFEE
The Tanzanian peaberry coffee bean is known around the world for its floral aroma and fruity hints of citrus, pineapple, and coconut, which is present in each and every sip. When compared with the famous Kenyan AA, Tanzanian Peaberry is more muted and less acidic, and is favoured by consumers looking for fruitier notes, orange and peach, if you’re wondering, with a gentle essence of hazelnut suggesting itself as an after-taste.
Grown on the slopes of Mount Kilimanjaro, the coffee beans themselves are referred to as peaberry beans because they are a slightly different shape than “traditional” beans. Traditional beans are composed of two halves that meet in the middle and fall apart once they’re roasted. Peaberry beans meet at one end and have a more full-bean shape even when they’ve been roasted. Regardless of its make up, it makes one hell of a cup. Sorry, it sounds like we just started rapping, then. Anyway…
MANDAZI
To go with that coffee, a gorgeous triangular donut called Mandazi is the perfect accompaniment and also the ideal way to finish our article. These hollow, triangular donuts are deep fried until crisp but still light and airy, dusted with cinnamon sugar and served hot.
The airy interior of mandazi provides a pocket that’s often stuffed with coconut beans. That, or it’s dipped in a cup of melted chocolate, as you would churros. Our tummies are rumbling just thinking about it!