Food from Tanzania will be listed in this category
Wali wa Nazi is a fragrant Tanzanian dish that’s a staple in Swahili coastal cuisine, particularly in regions like Zanzibar and Dar es Salaam. “Wali” means rice, and “nazi” refers to coconut, highlighting the star ingredient
Irio is a comforting Tanzanian dish, though it’s more commonly associated with Kenyan cuisine, particularly among the Kikuyu people. In Tanzania, it’s enjoyed in regions near the Kenyan border, like Arusha, where culinary traditions
Makande is a traditional Tanzanian dish from the Kilimanjaro region, often enjoyed by the Iraqw tribe. This simple yet nourishing stew combines maize (corn) and beans, slow-cooked into a comforting, hearty meal.
Chipsi Mayai, a beloved Tanzanian street food, translates to “chips and eggs” in Swahili and is a delightful fusion of crispy French fries folded into a fluffy omelette. This hearty dish is a staple across East Africa, especially in Tanzania
Samaki wa Kupaka is a Tanzanian coastal delicacy, particularly popular in the Swahili regions like Zanzibar and Dar es Salaam. “Samaki” means fish, and “kupaka” refers to the method of coating or smearing the fish with a rich
Mtori is a traditional Tanzanian soup hailing from the Kilimanjaro region, particularly cherished by the Chaga people. This hearty dish combines green plantains and beef (or sometimes goat) in a rich, creamy broth
Supu ya Ndizi, a comforting Tanzanian dish, is a savory plantain soup that’s a staple in East African cuisine, particularly among the Chaga people of the Kilimanjaro region. “Supu” means soup, and “Ndizi” refers to plantains
Mchicha is a traditional Tanzanian dish featuring spinach or other leafy greens cooked in a rich, creamy sauce, often made with coconut milk and peanut butter for a nutty depth of flavor. The name “Mchicha” refers to spinach in Swahili
Tanzanian Pilau is a fragrant, one-pot rice dish that’s a cornerstone of Swahili cuisine, deeply rooted in the coastal regions of East Africa. Unlike its Indian counterpart, Tanzanian Pilau is characterized by
Mchemsho, a traditional Tanzanian dish, is a vibrant and hearty mixed vegetable stew often prepared with meat or fish, though it can easily be made vegetarian. The name “Mchemsho” means “something boiled” in Swahili