The most common staples found in Tanzanian cuisine are rice and ugali, a thick, white paste made from cornmeal that is served alongside a sauce-based stew or meat dish. Chapatis, as can be found in India, also make the base of many meals along with beans and mchicha, a green vegetable that resembles spinach. Accompanying these staples are several different meat-centric dishes, such as grilled chicken or nyama choma, roasted beef or goat.
Once you hit the coast, seafood makes more of an appearance and one delicious dish is octopus in a creamy coconut curry. Snacks are also widely available, a popular choice of which are samosas, brought over to Tanzania from India. Roasted corn with lemon and chilli salt is also a favourite with locals and can be bought from street-side grills. Meals can be washed down with a hot cup of chai tea or a local beer, such as Safari, Kilimanjaro or Castle.
Safe eating while travelling in Tanzania
Be wary when eating outside of high-end lodges as sometimes the quality of the meat and the way in which it has been prepared might not be suitable for a sensitive western stomach. Also be aware that food hygiene in Tanzania is much more basic than you will be used to so if something looks unclean, old or badly cooked, it is best to avoid it altogether. It is also a good idea to avoid ice in your drink and eating salad as these might have come into contact with unhygienic water.