Travelling to Africa can prove quite a culture shock for first time travellers but if you’ve decided upon personalised holidays to Tanzania, you’re probably quite open minded and ready to get stuck into East African culture and a few national delicacies to boot.
Food does so much more than filling our bellies alone; it opens individuals’ eyes to new flavours, new dining experiences and ultimately new knowledge.
Between conquering Kilimanjaro and alternatively lazing the days away on the island paradise of Zanzibar, here are five Tanzanian dishes that you simply must try on your East African adventure.
Braised cabbage is a typical Tanzanian dish which is for those who like their spice. Usually cooked in beef stock and complemented by red pepper and onions, this dish is normally served alongside a main course. Taking around 20 minutes to prepare, braised cabbage is an ideal entree.
Duckling Dar es Salaam
Now you knew that the capital city of Tanzania was called Dar es Salaam but did you know that the same name also refers to a popular Tanzanian dish?
Duckling is of huge popularity in Tanzania and is served Dar es Salaam style within a curry-based stock with both tomatoes and plantains added to this intriguing mix.
Available in most Tanzanian eateries, your duckling will probably be served with rice and/or potatoes.
Beef or chicken on a skewer anyone? That’s all Mshikaki is and is either enjoyed as an entree or as a main course.
The chicken or goat is cut into pieces and is typically infused with ginger, garlic and pepper – a delicious marinated treat.
Coconut bean soup
Given her location on the Indian Ocean coast, it is no surprise that Tanzanian cuisine has embraced products of the sea.
Coconuts are the order of the day when it comes to soup. Coconut soup I hear you cry? Indeed; with black-eyed peas or beans mixed with the milk inside the coconut, the thick consistency is topped off with shredded coconut yielding an unusual, yet exotic flavour.
Hands up if you’ve ever tried a banana…fried.
No probably not but this is a popular way of eating the fruit in Tanzania. Often referred to as Ndizi kanga by Tanzanian nationals, from afar they may appear like potato wedges, but when sampled, yield a unique flavour.