When you travel from Zanzibar across Tanzania on safari, the landscapes are unforgettable but so is the food. This guide highlights ten dishes that deserve a place on your plate (and in your Instagram feed). I also point out where you’re most likely to find the real deal from Dar es Salaam to remote safari lodges, Arusha markets to roadside stops. Use this as your gastronomic road map.
1. Ugali (Cornmeal Porridge)
Flavor & texture: Mild, neutral, slightly starchy and dense. Ugali itself is mostly bland that’s intentional, because it’s meant to be a “vehicle” to scoop up sauces, stews, or grilled meats.
Cultural significance: Ugali is the Kenyan/Tanzanian staple virtually every household, eatery, and local lunch spot serves it. It’s a symbol of homey comfort and “what most Tanzanians eat daily.” Will Fly for Food+2Together Women Rise+2
Where to find authenticity:
In Dar es Salaam, check modest local “mkahawa” (small local restaurants) tucked behind main roads, often near Kariakoo market or Ilala.
On your way to or from Zanzibar, if you pass through Dar or coastal towns, local canteens near ferry ports often serve fresh ugali + mchicha + fish.
In safari lodges and camps (especially in northern Tanzania, like Serengeti, Ngorongoro), the evening dinner will almost always include ugali as the starch side.
In Arusha, local eateries around the central markets (Soko Kuu) will serve ugali with bean stew or nyama (meat).
2. Nyama Choma (Grilled Meat)
Flavor & texture: Smoky, charred, juicy often goat or beef. Sometimes a bit chewy if not cooked just right, but when good, it’s deeply satisfying.
Cultural significance: Grilling meat over charcoal is festive, social, often paired with cold sodas or a beer, and a classic way locals gather in the evening.
Where to find authenticity:
In Dar, head to places like Lock & Barrel (for upscale barbecue) or local street BBQ joints like “Mamboz Corner BBQ.”
In Arusha, Khan’s BBQ is a local favorite.
On safari lodges, many camps will roast nyama choma around sundown under a starry sky ask for the “boma grill” night.
Roadside grills in rural Tanzania: you’ll often see open pits with skewers a spontaneous stop is part of the adventure.
3. Mtori (Banana & Meat Soup)
Flavor & texture: Creamy, subtly sweet, slightly savory. Made from mashed green (unripe) bananas cooked with meat (often beef) until soft, then simmered.
Cultural significance: Mtori is especially popular among the Chagga people on the slopes of Mt. Kilimanjaro and in northern Tanzania. It’s often served at special gatherings, weddings, or celebrations.
Where to find authenticity:
In the Kilimanjaro / Moshi region, local homes or small Chagga guesthouses often serve mtori.
Some safari lodges in northern circuits (Tarangire, Manyara) may include mtori as a “local night” dish.
In Arusha, ask in local East African restaurants or Chagga-influenced kitchens whether they serve mtori (especially in cooler mornings).
4. Pilau / Biryani
Flavor & texture: Fragrant, spiced rice with cardamom, cloves, cinnamon, often cooked with meat (chicken, beef) or vegetables. Biryani is the “coastal / Zanzibar-style” version, a bit more aromatic and layered.
Cultural significance: This dish reflects Swahili, Arab, and Indian culinary influences along the coast and islands. It often marks festive occasions (weddings, Eid) and is a comfort dish for everyday special meals.
Where to find authenticity:
In Dar es Salaam, many Swahili / Indian restaurants (The Spice Route, local coastal cuisine spots) serve excellent pilau or biryani
In Zanzibar (if your safari starts or ends there), Stone Town restaurants serve some of the best biryani.
In Moshi / Arusha, Indian-East African restaurants (especially around the city center) often offer biryani.
On special nights in safari lodges (especially those trying to showcase local culture), you may get a biryani dinner.
5. Mchuzi wa Samaki (Fish Stew in Coconut Milk)
Flavor & texture: Rich, silky coconut curry base with tomato, onion, spices; fish (often snapper or reef catch) steams in the sauce. Mild heat but deep flavor.
Cultural significance: On the coast (Dar, Tanga, Zanzibar), fish is central this dish unites seafood and Swahili tradition.
Where to find authenticity:
In Dar’s seafood / coastal restaurants (Karambezi Café, The Waterfront, beachside joints)
In Zanzibar’s Stone Town eateries and waterfront fish markets.
Occasionally in inland restaurants near lakes or rivers, but expect it to be a “special request.”
On resort menus in Ngorongoro / Serengeti lodges that feature coastal nights or Swahili themed dinners.
6. Chipsi Mayai (Chips + Eggs)
Flavor & texture: Crunchy fries mixed into an omelette base, often with onions, tomatoes, chili. Simple but addictive.
Cultural significance: This is a beloved street-food staple. For many Tanzanians (especially students), this is comfort food and quick dinner.
Where to find authenticity:
Almost every evening street stall in Dar’s neighborhoods, especially in the late afternoon / night markets.
Near hostels, bus terminals, market squares throughout Tanzania.
In Arusha, right around bars, nightlife areas, or late-night street vendors.
At safari camps, occasionally served as late snack or comfort food.
7. Mkate wa Sinia / Mandazi (Swahili Doughnut / Flatbread)
Flavor & texture: Mandazi are fluffy, slightly sweet deep-fried dough balls or triangles. Mkate wa Sinia is a flatbread baked on a tray (often cinnamon / cardamom scented).
Cultural significance: Served at breakfast or tea; a staple Swahili treat spanning from Zanzibar to the mainland.
Where to find authenticity:
Zanzibar’s morning markets and bakery stalls.
In Dar’s streets, at “chai shops” early morning.
In local cafés and guesthouses on safari routes, especially in coastal or Swahili-themed lodges.
Local bakeries in Arusha towns and market areas.
8. Makande (Bean & Corn Stew)
Flavor & texture: Hearty, thick stew of maize kernels and beans slow-cooked until soft. Sometimes enriched with onions or bits of meat.
Cultural significance: A rustic, peasant dish often associated with rural communities, especially in Ngorongoro / the highlands. It’s sustaining, simple, and deeply rooted in Tanzanian farming life.
Where to find authenticity:
In villages around Ngorongoro / Karatu, especially in breakfast or “home lunch” settings.
Occasionally local canteens in Arusha or Karatu may offer it.
On safari lodges in the Ngorongoro region, as part of cultural or Maasai-style meals
9. Supu ya Ndizi (Banana Soup)
Flavor & texture: Slightly sweet + savory. Ripe bananas are cooked and mashed, then combined with meat or fish. Unique tropical twist.
Cultural significance: A creative use of bananas (which are abundant in many regions), used especially in more rural kitchens.
Where to find authenticity:
In remote lodges or camps that emphasize local cuisine — ask for “banana soup.”
In Chagga / Kilimanjaro region households or guesthouses.
In some local eateries in Arusha / highlands when banana is available in season.
It may not always appear on menus you may need to request or mention local name “supu ya ndizi.”
10. Urojo / Zanzibar Mix (Zanzibar Street Soup)
Flavor & texture: Tangy, spicy, and layered — this is a street-soup composed of bits of fried cassava, potatoes, chickpeas, banana, and “mix” in a tamarind-ginger based broth.
Cultural significance: This is quintessential Zanzibar street fare often eaten as lunch or snack. It reflects the spice-island influences and is a favorite for locals and visitors alike.
Where to find authenticity:
In Zanzibar’s Stone Town, on the alleys near markets & Forodhani Night Market.
On ferry landings (before your safari), small stalls often serve Urojo to arriving travelers.
Some coastal restaurants in Dar may attempt a version, but it’s most authentic in Zanzibar itself.
At some Zanzibar-themed nights in relay hotels or lodges near coastal towns.