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Globaleats
Tanzania
Discover ugali bread, pilau spicy rice dish and banana wine.
user ratingTanzania comprises the mainland in East Africa as well as the islands of Pembe, Mafia, and Zanzibar. The cuisine blends contributing elements from the Portuguese explorers (cassava and peanuts), the Arab traders (citrus and biriani) and African plantation slaves (spices such as clove). Animals such as cattle and goats are raised mostly for milk and as a status symbol, but roasted young goat and grilled beef are sometimes enjoyed. Ugali is a baked firm bread made of cornmeal or cassava flour and often served with a thick sauce of vegetables, meat or fish. Pilau is a rice dish spiced with cinnamon, curry, cumin, cloves and hot peppers. On special occasions, duckling Dar es Salaam is prepared with a whole duckling, tomatoes and curry and served with simmered green bananas or plantains.
Chai is a popular beverage. Local beers include Kilimanjaro, Safari and Serengeti, and banana wine is a local treat. Desserts like deep-fried cakes called mandazi are often sold by street vendors.—Leska Tomash
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