Ugali is the meal that could be considered Tanzania’s national dish. It is stiff dough prepared with cornmeal (maize meal), cassava flour, sorghum or millet.
The dish is usually served with a sauce that contains fish, meat, cooked vegetables or beans.
Typically, it is eaten from a large bowl that is shared by all the people seated at the table.
A well-prepared Ugali is neither too sticky nor dry.
If there is one meal that can be described as essentially Tanzanian and indeed East African, it has to be Nyama Choma which means grilled meat.
It is a barbecue of goat, fish or chicken, with barbecued bananas or Ugali as side dishes.
The meat is then served with Kachumbari and verity of souses The dish is prepared by taking freshly slaughtered meat and slowly roasting it on a grill consisting of metal fencing on top of a bed of charcoal.( this is one way )
The other way is the meat , chicken or fish is placed on skivers and placed a side of a pit fire and cooked slowly with the heat.
Pilau is one of the dishes prepared only when there is a ceremony or during the weekends. It is a rice dish flavored with spices and prepared in stock whereby poultry, meat, fish or hard-boiled eggs may be added. It is originally a dish from West India but is now popular in the coastal areas of Tanzania. This meal is usually served with Kachumbari, an uncooked salad dish made up of chopped tomatoes, chili peppers and onions. Pilau has a nick name, the Maasai Tribes man call it WaliChafu as the rice turn from white to brown
A traditional Tanzanian dish, chapatti is similar to Indian flatbread or Roti. It is an unleavened flat bread with no baking powder or yeast, and quite popular among the Swahili speaking people of Tanzania.
It is undoubtedly a favorite meal for any Tanzanian homestead
Going by the way children get excited when they learn chapattis are being prepared.
Often, special occasions are never special without chapattis being prepared.
Chapatis come in very many different verities
they are made from
– Wheat Flour
– Maize Flour
– Yellow Gram Flour
– Millet Flour
Chapattis is side dish that is usually eaten with souse food.
Mchemsho, or translated to trouper, is one of the special dishes served in Northern Tanzania. However, despite its deliciousness, it is not eaten on a daily basis due to the many ingredients needed that make it quite expensive when compared to other local meals. Ingredients include carrots, potatoes, green beans, eggplant, cabbage, onions, bananas, tomatoes, ladies finger, sweet pepper and spices. During preparation, one can choose to mix vegetables with meat or fish.
This dish is like a stew
Peas , Bananas , Okra , Carrots , Wild Tomatoes , Potatoes and meat of your choice
its Cooked slowly
Plantain soup, locally known as Mtori is a traditional Tanzanian dish made by pounding plantains to paste, then cooked in chicken stock. It is usually served in soup bowls and seasoned with pepper and salt.
This dish is usually a breakfast dish that is served with chapattis on the side.
Walinamaharage, translated to rice and beans, is a Tanzanian dish eaten with fish, vegetables or meat. Often, the rice is cooked with coconut milk or oil. The meal is based on typical flavors of east Africa, but can be easily adapted to use the products found in the cook’s area. In addition, it can be flavored with spices like cinnamon, cardamom, cumin seeds, pepper or cloves.
Ndizi Kaanga / Coma which stands for fried /grilled plantains or green bananas, is a popular Tanzanian dish. Usually prepared unsweetened in the country, this meal can be added a light sprinkling of sugar in order to bring out the sweetness in it when fried
When grilled one can sprinkle salt and paper, squeeze a line and also so have it with Kachumbari
This is a common road side dish in Tanzania .
Michicha is another authentic Tanzanian food that is usually made up of fried kales.
The kales are first washed, chopped into small pieces and then fried with onions and tomatoes.
This dish is usually taken with Ugali, Rice or Chapatis
Michicha another popular Tanzanian dish.
A mixture of Maize Beans&Whole Yellow gram
The mixture is usually boiled for a few hours to soften the ingredients after which it is then fried.
Some of the most common seasoning added is salt pepper and coriander
this is also a staple food in Africa that goes with different names.
Tanzanian stew can include a number of different meats: beef stew, goat stew, chicken stew or any other animal stew. Tanzanian stew dishes might also include a few other base vegetable ingredients such as carrots, peppers, peas, or potatoes. The sauce is usually formed from a light tomato base and accented with onion, salt and pepper and that essential mchuzi mix.
Another Indian snack turned Tanzanian food are samosas – small triangular pockets of spiced meat or vegetables put in a pastry wrapper and deep fried to a golden brown.
Squeeze a sprinkle of lime juice on samosas for ultimate enjoyment.
These golden snacks are available everywhere from sit down restaurants to local kiosks.
Tanzanian coffee is one of the more famous varieties on earth, yet it is tea that is the popular hot drink of choice for many locals. Tanzanian tea is brewed dark, mixed with plenty of whole fat milk, and sweetened up with a few heaping tablespoons of sugar.
Most of the Tanzanians like their tea mixed up with SpicesIn this case with Ginger.
The simple formula of diced tomatoes, onions, chili peppers, cilantro, and sometimes avocado, is a natural power combination of vegetables that cultures all the way from Mexico to Kenya have discovered. Kenyans enjoy kachumbari as a garnish, a side salad that accompanies things like nyamachoma or beans.
Dagaa is a small, sardine- or anchovy-like fish, used to accent dishes (usually, greens) when fresh but more often consumed in dry form, either in cooking or simply as a little salty fishy chewy snacks that pack a flavorful punch, particularly when they’re in the markets in these massive snack.
Dagaa is a traditional protein food
It goes side by side with steamed rice, Ugali and Chapatti