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Located on the east coast of Africa, Tanzania has a cuisine that has been influenced by several cultures and flavors. There are about 120 ethnic groups in Tanzania along with people from Asian and European descent and the rich diversity found in the country’s cuisine comes from these cultural influences. Indian, Middle Eastern, and local African ingredients and cooking styles are all coalesced to form the base of food culture in Tanzania. The mixed cultural heritage that the country offers makes the food of Tanzania stand out.
The most common meals from the Tanzanian diet include all the local plants and fruits such as rice, wheat, corn, beans, cabbage, various nuts, banana, mango, pineapple and coconut. Although Tanzanian foods are unsubtle, they are mostly mouth-watering, nutritious, and filling. Meat is not widely consumed and cattle are normally slaughtered only for very special occasions. The most important Tanzanian cuisine is the staple food of the country and it is known as Ugali. This dish can be served in breakfast, lunch or dinner and is the personal favorite of most of the local people. It is a stiff dough prepared with cornmeal, cassava flour, sorghum or millet and served with sauce containing either fish, meat, cooked vegetables or beans.
What makes the Tanzanian cuisine so delicious and nutritious is the widespread usage of starches like millet, beans, cornmeal, sorghum and pilaf within almost every traditional dish. Chai or tea is the most widely consumed beverage that can be consumed throughout the day. Chapatti, also served with tea, is a popular snack among children. The diverse options of the Tanzanian cuisine reflect both the country’s history and geography.
Listed below are some of the most preferred food items of Tanzania, which travelers should at least try once during their trip to this marvelous country: