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Rivisions to Culture of Tanzania Article

  Tanzanian cuisine varies by geographical region. 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 consume different foods. Some typical mainland Tanzanian foods include wali (rice), ugali (maize porridge), nyama choma (grilled meat), mshikaki (marinated beef), samaki (fish), pilau (rice mixed with a variety of spices), biriyani, and ndizi-nyama (plantains with meat). Vegetables commonly used in Tanzania include bamia (okra), mchicha (a kind of spinach), njegere (green peas), maharage (beans), and kisamvu (cassava leaves). Tanzania grows at least 17 different types of bananas which are used for soup, stew, and chips. Additionally, some breakfast food that you would typically see if you were to go to Tanzania are maandazi (fried doughnut), chai (tea), chapati (a kind of flat bread), and chipsi mayai.

Famous Tanzanian snack foods include isheti, kashata (coconut bars), kabaab (kebab), sambusa (samosa), mkate wa kumimina (Zanzibari rice bread), vileja, vitumbua (rice patties), and bagia.

Since a large community of Indians have migrated into Tanzania, a considerable proportion of Tanzanian cuisine has been influenced by Indian cuisine. Famous chefs, such as Mohsin Asharia, have revolutionized traditional Indian dishes, such as kashata korma tabsi and voodo aloo. Many Indians own restaurants in the heart of Dar es Salaam, and have been welcomed by indigenous Tanzanians.