The different culinary traditions of Africa have created the national cuisine of Tanzania. European recipes are popular on the coastal territory of the country, while Arab, African and Persian recipes prevail on the territory of Zanzibar.
Tanzania's cuisine primarily revolves around poultry and game, as pork and beef are less common. Many dishes in Tanzanian cuisine are centered around plant-based ingredients and unique natural offerings not commonly found in other countries.
Some of Tanzania's favorite dishes include antelope fillet, elephant meat, or crocodile served with banana salad. Additionally, the traditional cuisine of Tanzania includes fried bearded beardfish and Nyama Choma (grilled meat). During special occasions and holidays, Tanzanians often enjoy dishes like Duckling-dar-es-salam.
In Tanzania, dishes like ostrich roast and bean soup with coconut milk are quite popular. Ugali, a grain porridge, is frequently served as a side dish, along with legumes, root vegetables, pickled cabbage, and roasted potatoes.
Along the Indian Ocean coast, tourists can indulge in fried shrimp with lemon, lobster, octopus stew, and charcoal-grilled sea fish. Desserts often feature honey as a primary ingredient, with banana cream cakes, Maandazi sweets, and various fruits being popular choices.
Beer is the most popular drink in Tanzania, with varieties like Uibo Gold, Kilimanjaro, Tasker, and Safari imported from Kenya. Local options include Konyagi gin, Afrikoko liqueur, and Dodoma wine. Among non-alcoholic beverages, tea, coffee, and iced juice are also popular choices.
