Tanzania

A Tanzanian street-food omelette in which deep-fried potato chips are folded into seasoned beaten egg and cooked as a thick, cohesive cake on a flat pan — the chips are structural, not a side.

A dense, glossy Zanzibari coconut-and-cardamom confection thickened with arrowroot or wheat starch, sweetened with sugar, and cut into translucent squares.

A raw, uncooked relish of chopped fresh tomato and thinly sliced red onion with chilli and coriander, brightened with lemon.

A Tanzanian coastal stew of red kidney beans slow-simmered in coconut milk with onion and tomato until thick and creamy.

A lightly sweet East African fried dough, leavened and enriched with coconut milk and cardamom, cut into triangles or rounds and deep-fried until golden and puffed.

A Tanzanian Swahili-coast chicken braised in a curry sauce of onion, tomato, and coconut milk.

A Tanzanian Swahili-coast fish curry of whole fish or fish pieces braised in a coconut-milk, tomato, and tamarind sauce.

Swahili-coast street-food skewers of marinated beef or goat grilled over charcoal, sold by roadside vendors across coastal East Africa.

A Swahili coastal bread of rice flour and coconut, topped with sesame seeds and baked in cast iron to a crisp base and airy, spongy crumb.

Ndizi na Nyama is a Tanzanian stew of unripe green plantains or cooking bananas braised with meat in a tomato-spice gravy.

A communal East African feast of bone-in goat or beef dry-roasted low and slow over open charcoal, seasoned with little more than salt, and served chopped with ugali and kachumbari.

A Swahili Coast feast rice in which long-grain rice is cooked by full absorption in a richly spiced meat broth, built upon a foundation of deeply caramelized onions and whole warm spices bloomed in hot fat.

Supu ya ndizi is a coastal Tanzanian (Swahili) soup of green cooking bananas simmered with coconut milk and spices until creamy and tender.

Ugali is a dense, cohesive stiff porridge made by working maize meal into boiling water over high heat until the mass pulls cleanly from the pot and holds its shape when molded by hand.

Sautéed collard (or kale) greens cooked with onion and tomato, served as the everyday partner to ugali, the stiff maize-meal staple of East Africa.

A tangy turmeric-yellow Zanzibari street soup ladled over a loaded mix of fritters, boiled potato, mango, and crisps, brightened with tamarind and chilli.

Swahili-coast long-grain rice cooked entirely in coconut milk until fragrant, tender and richly flavoured.

A Swahili-coast layered biryani of spiced rice and a separately cooked meat sauce, fragrant with rose water and built with potato and egg.

A Zanzibari street bowl in which a tangy, turmeric-yellow tamarind-and-mango soup is ladled over an assembly of crisp bhajia, fried cassava and potato, boiled egg, and crunchy toppings.