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.[4]

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.