Tanzanian and Swahili Cuisine

Tanzanian food spans the hearty staples of the mainland and the fragrant, spiced cuisine of the Swahili coast. Inland, meals centre on ugali, a dense maize staple, with grilled meats, beans, greens and stews. On the coast and in Zanzibar, the Spice Island, centuries of Arab, Indian and African trade infuse the cooking with coconut, cloves, cardamom and cinnamon, in fragrant curries, pilau and biryani rice, and fresh seafood, best sampled at a bustling night market.

Highlights

• Ugali and nyama choma - the maize staple and grilled meat of the mainland.
• Swahili coastal food - the coconut-and-spice curries and pilau.
• The Zanzibar spices - the cloves, cardamom and cinnamon of the Spice Island.
• The Forodhani night market - the seafood grills and Zanzibar pizza.

When to go

Year-round; the coast and Zanzibar are the place to seek out the fragrant Swahili cuisine, and the Forodhani night market in Stone Town is a lively, delicious highlight. A spice-farm tour on Zanzibar adds context to the flavours.

Good to know

Mainland food is hearty and simple, centred on the filling, bland ugali, while the coast offers the more exciting, spiced Swahili cuisine, so the two are quite different. Street food is cheap and good from busy stalls, though take the usual care with water and salads. Fresh coastal seafood and the spices of Zanzibar are the highlights.

Nearby

Zanzibar and the coast for Swahili food; the mainland towns for the hearty staples.