Dishes -

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Chicken Biryani

Biryani, with origins often attributed to the Indian subcontinent, is believed by some to have been refined in the Mughal Empire’s royal kitchens, while others suggest it existed prior to the Mughal period. In Tanzania, Biryani Ya Kuku, a version made with rice and chicken, is a staple during festivals like Eid al-Fitr. Variations of this dish also include beef, goat, sheep, or seafood. The dish is known for its intense flavor, which comes from a sauce made with vegetables, cumin, turmeric, and yogurt.

Full Portion TSH 10000/= More on Biryani >>>>

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Chapati

Chapati, or Roti, is a traditional flatbread enjoyed in Tanzania and many other African countries. It has roots in Indian cuisine and dates back to the Indus Valley civilization, though some believe it may have originated in East Africa and then spread to India. The preparation involves mixing wheat flour to create dough (Parat) and cooking it on a flat skillet (Tava).

Chapati is commonly eaten for breakfast or as a snack and pairs wonderfully with stews and curries.

The name “Chapati” comes from the word “Chapat,” meaning “flat,” reflecting its soft, chewy texture.

TSH 500/=

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Mchemsho

Mchemsho (Kuku/Ngombe/Mbuzi/Samaki) is a cherished Tanzanian dish known for its rich, comforting flavors.

The term “Mchemsho” derives from the cooking technique of boiling various ingredients together. This dish typically features a mix of potatoes, green beans, carrots, bananas, and spices. Although it’s a staple for special occasions due to its cost, it’s enjoyed as a versatile meal that can be made more substantial with the addition of meat or fish.

Mchemsho’s adaptability makes it a flexible dining option suitable for various times of the day.

TSH 5000/=

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Ugali Dagaa

Ugali Dagaa is a traditional East African dish, popular in Tanzania and Kenya. It pairs ugali (a type of stiff maize porridge) with dagaa, which are small dried fish (sardines)commonly found in Lake Victoria, some from Tanga na lake Tanganyika.

This simple yet nutritious meal is popular among fishermen and rural communities. The combination of the starchy ugali and the flavorful fish makes it a filling and satisfying dish.

Ugali is made by boiling water and slowly adding maize flour, stirring continuously until it forms a thick, dough-like consistency. It’s a staple in many Tanzanian meals and is eaten with the hands, used to scoop up other dishes.
Dagaa are typically cooked by frying or stewing with onions, tomatoes, and various spices. The small fish are crunchy, salty, and provide a rich source of protein.

TSH 2,000/=

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Wali Maharage

Wali Maharage is a popular Tanzanian dish that combines wali (rice) with maharage (beans). It is a simple, nutritious meal commonly served in Tanzanian households, often enjoyed during everyday meals or on special occasions.

The combination of rice and beans makes this dish a well-balanced meal, providing carbohydrates, protein, and fiber. It is often served with a side of vegetables or enjoyed on its own as a satisfying, plant-based meal.

Wali is typically white rice cooked with water, though sometimes coconut milk is added for extra flavor, making it Wali wa Nazi.Maharage refers to beans that are cooked until tender and then simmered with onions, tomatoes, garlic, and spices like turmeric, curry powder, and sometimes coconut milk to create a flavorful stew.

TSH 2000/=

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Nyama Choma

Nyama Choma is a beloved East African barbecue dish, particularly popular in Tanzania and Kenya. The name “Nyama Choma” translates to “grilled meat” in Swahili, and it is often made with goat, beef, or chicken.

Nyama Choma is more than just food; it’s a cultural experience enjoyed with family and friends in a relaxed, social setting.

The meat is typically marinated with simple ingredients like lime juice, salt, pepper, garlic, and sometimes ginger, enhancing its natural flavors. It is then grilled slowly over an open flame or charcoal, giving it a smoky, rich flavor. The grilling process makes the meat crispy on the outside while remaining juicy inside. Nyama Choma is traditionally eaten with your hands and is often served alongside Kachumbari (a fresh tomato and onion salad) and Ugali (stiff maize porridge). It pairs well with cold beer, making it a popular dish for social gatherings and celebrations.

TSH 15,000=

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Chips Kuku

Chips Kuku is a popular Tanzanian dish that pairs crispy French fries (chips) with grilled or fried kuku (chicken). This hearty, flavorful meal is a street food staple, commonly found in local restaurants and food stalls across Tanzania.

This dish is a popular choice for casual dining and social gatherings, appreciated for its tasty and satisfying combination of chicken and fries.

The chicken can be either grilled (similar to Nyama Choma style) or deep-fried. When grilled, it is often marinated with spices like garlic, ginger, lemon juice, and black pepper for extra flavor. Fried chicken is usually seasoned with salt and pepper before being cooked to a golden, crispy texture.

The French fries are deep-fried until golden brown and crispy on the outside, soft on the inside.

Chips Kuku is often served with a side of Kachumbari (a fresh salad of tomatoes, onions, and cilantro) or accompanied by a hot sauce like Chachandu for added spice. It’s a filling and delicious meal, perfect for lunch or dinner.

TSH 5,000/=

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Kitimoto

Kitimoto is a Swahili term referring to pork, specifically prepared in a popular Tanzanian style where the meat is roasted or fried. Kitimoto is a widely enjoyed dish, especially in social settings like open-air bars or street food markets. The name “Kitimoto” literally translates to “hot seat,” which symbolizes the dish being served fresh, hot, and sizzling.

Kitimoto is a flavorful, hearty dish that showcases Tanzania’s love for bold, grilled flavors, often enjoyed with friends and family in a lively atmosphere.

The pork is typically seasoned with a blend of spices such as garlic, ginger, chili, and lemon juice. The meat can either be grilled over charcoal or deep-fried until crispy on the outside and tender on the inside. The grilling method infuses the pork with a smoky flavor, while frying gives it a rich, crunchy texture.

Kitimoto is often served with side dishes like Kachumbari (a fresh tomato and onion salad), Ugali (stiff maize porridge), fried plantains, or chips. It’s also frequently paired with cold drinks like beer, making it a favorite in social settings

Full portion TSH 15,000/= More on Kiti-Moto >>>

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Ugali Samaki

Ugali Samaki is a classic Tanzanian dish that combines ugali (a stiff maize porridge) with samaki (fish). This meal is a staple along Tanzania’s coastal regions and lake areas, where fish is a common part of the diet.

Ugali Samaki is commonly served in both rural and urban areas, especially in households near lakes or coastal regions. It’s a simple yet hearty dish enjoyed across Tanzania.

Made by boiling water and adding maize flour while stirring until it thickens into a dough-like consistency, ugali is served in many East African meals. It is neutral in taste, making it perfect for pairing with flavorful sauces and stews.

The fish, often tilapia or other freshwater fish, is typically grilled or fried and served with a sauce made from tomatoes, onions, garlic, and sometimes coconut milk or spices like curry powder and turmeric. The sauce enhances the fish’s natural flavors, making it tender and rich.

Ugali is traditionally eaten with the hands and is used to scoop up the fish and its sauce. The combination of the mild, starchy ugali and the flavorful fish creates a satisfying and nutritious meal.

TSH 5,000/=

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Wali Samaki

Wali Samaki is a traditional Tanzanian dish that combines wali (rice) with samaki (fish), offering a flavorful and balanced meal. It is especially popular in coastal areas and regions near lakes, where fresh fish is readily available.

Wali Samaki is a versatile dish, enjoyed both at home and in restaurants, providing a satisfying blend of textures and flavors.

The rice is usually cooked plain, but it can also be prepared with coconut milk, known as Wali wa Nazi, to give it a rich and creamy texture. The rice serves as a neutral base to soak up the flavors from the fish.

The fish, typically tilapia or other local varieties, can be grilled, fried, or stewed. It is often cooked in a flavorful sauce made from tomatoes, onions, garlic, ginger, and sometimes coconut milk, giving the dish a rich, aromatic flavor. Spices like curry powder, turmeric, and black pepper are often added for extra depth.

The dish is served by placing the rice alongside the fish and pouring the sauce over both. It can be accompanied by vegetables like spinach or Kachumbari (tomato and onion salad) for added freshness.

TSH 5000=

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Samaki wa Kupaka

Samaki wa Kupaka is a popular coastal dish from Tanzania and Zanzibar, known for its rich, flavorful grilled fish coated in a coconut-based sauce. The name “Samaki wa Kupaka” translates to “fish with a coating” in Swahili, referring to the way the fish is slathered with a creamy, spiced coconut sauce.

This dish is especially enjoyed in Zanzibar, where seafood is abundant, and it’s a favorite among both locals and tourists for its unique blend of coastal flavors.

Traditionally, whole fish like snapper or tilapia is used, but any firm, white fish works well. The fish is marinated with spices such as turmeric, garlic, ginger, lime, and chili, then grilled over an open flame or charcoal, infusing it with a smoky flavor.

After grilling, the fish is coated in a thick sauce made from coconut milk, tamarind, lemon juice, and a mixture of spices like cumin, coriander, and curry powder. The coconut milk adds richness, while tamarind and lemon juice provide a tangy balance to the dish.

Samaki wa Kupaka is usually served with Wali wa Nazi (coconut rice) or Chapati (flatbread) and accompanied by fresh sides like Kachumbari (a tomato and onion salad). The creamy, spicy sauce enhances the flavor of the fish and makes it a savory, satisfying meal.

TSH 5,000/=

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Machalari/Matoke

Machalari, also known as Matoke, is a traditional Tanzanian dish made primarily from green bananas (plantains) that are steamed or boiled and often served mashed. This dish is especially popular in the inland regions of Tanzania and is a staple carbohydrate source.

Machalari/Matoke is not only delicious but also nutritious, providing a good source of carbohydrates and essential vitamins. It is a versatile dish enjoyed in many Tanzanian homes and is often part of special occasions and celebrations.

The dish is made from unripe green bananas (Matoke), which are peeled and cooked until soft. They are usually steamed or boiled in their skins to retain moisture and flavor.

Machalari/Matoke is typically served with a variety of side dishes, including meat stews (like beef, goat, or chicken), vegetable sauces, or lentils. It can also be enjoyed with fish.

In some variations, the mashed bananas may be sautéed with onions, tomatoes, and spices to enhance their flavor further.

TSH 5,000/=

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Mzuzu Choma

Ndizi Mzuzu Choma is a popular Tanzanian dish that features grilled plantains (bananas), particularly the variety known as Mzuzu bananas. This dish is cherished for its sweet flavor and soft texture, making it a delightful snack or side dish.

Ndizi Mzuzu Choma is commonly found in markets, roadside stalls, and during social gatherings in Tanzania, showcasing the country’s appreciation for grilled foods and the delicious flavors of plantains.

The Mzuzu variety of bananas, known for their sweetness and creamy texture, are typically used. They are often peeled and sliced lengthwise or left whole with the skin on.

The bananas are then grilled over an open flame or charcoal until they are golden brown and caramelized, which enhances their natural sweetness. The grilling process adds a smoky flavor to the bananas.

Ndizi Mzuzu Choma is often served as a snack, street food, or dessert. It can be enjoyed plain or drizzled with honey, sprinkled with cinnamon, or served with coconut milk for added richness.

In some cases, it can also be paired with savory dishes, making it a versatile component of a meal.

TSH 2,500=

Tanzanian cuisine is diverse and flavorful, with influences from various cultures, including Swahili, Indian, and Arab cuisines.Tanzanian cuisine is diverse and flavorful, with influences from various cultures, including Swahili, Indian, and Arab cuisines.

When it comes to appetizers, Tanzanian cuisine offers a wide variety. Salads, often made with fresh, boiled, or mashed vegetables, are particularly popular as a starter. These salads can include ingredients like tomatoes, cucumbers, and avocados, sometimes mixed with a tangy dressing or simple seasonings. Other common appetizers may feature items like samosas or vegetable fritters, reflecting the region’s blend of culinary influences. These dishes not only showcase the freshness of local produce but also set the tone for the flavorful main courses that follow.

Tanzanian desserts, while often simple, are designed to leave a lasting impression. Fruit cakes are a notable specialty, frequently enhanced with ingredients like coconut, cream, and peanuts, which add layers of flavor and texture.Tanzanian cuisine shares similarities with the culinary traditions of neighboring countries, particularly Kenya and India. The influence of Indian cuisine is especially significant, dating back to the 19th century when Indian migrants introduced various recipes and spices to the region. This blend of local and foreign influences has helped shape the unique and diverse culinary landscape of Tanzania today

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