Food
Contents
Tanzanian cuisine varies by geographical region. Along the coastal regions (Dar es Salaam, Tanga, Bagamoyo, Zanzibar, and Pemba), spicy foods are common, and there is also much use of coconut milk. Regions in Tanzania’s mainland consume different foods. Some typical mainland Tanzanian foods include wali (rice), ugali (maize porridge), nyama choma (grilled meat), mshikaki (marinated beef), samaki (fish), pilau (rice mixed with a variety of spices), biriyani, and ndizi-nyama (plantains with meat). Vegetables commonly used in Tanzania include bamia (okra), mchicha (a kind of spinach), njegere (green peas), maharage (beans), and kisamvu (cassava leaves). Tanzania grows at least 17 different types of bananas which are used for soup, stew, and chips. Chapati (a kind of flat bread), which is of Indian origin is also common in Tanzania (and other countries in east Africa).
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