Tanzanian Cuisine and Recipes

Tanzanian cuisine is both unique and widely varied. Along the coastal regions (Dar es Salaam, Tanga, Bagamoyo, Zanzibar, and Pemba), spicy foods are common, and there is also much use of coconut milk. Regions in Tanzania's mainland also have their own unique foods. Some typical mainland Tanzanian foods include rice (wali), ugali (maize porridge), chapati (a kind of bread), nyama choma (grilled meat), mshikaki (marinated beef), fish, pilau, biryani, and ndizi-nyama (plantains with meat). Commonly used vegetables include bamia (okra), mchicha (a kind of spinach), njegere (green peas), maharage (beans), and kisamvu (cassava leaves).

Kashata Za Nazi – Swahili Coconut Snacks

Kashata is a traditional East African recipe for a classic snack of coconut, flavoured with cinnamon and cardamom and bound with flour and sugar that is half way between a biscuit and confectionery.

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Mandazi – African Doughnuts

Mandazi is similar to doughnuts, having a little bit of a sweet taste which can be differentiated with the addition of different ingredients. However; they are typically less sweet than the Australian style of doughnuts and are served without any glazing or frosting.

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