A FOOD TRADITION
Mainland Tanzanian Cuisine
A diverse mainland cooking tradition centered on maize, bananas, rice, meat, freshwater fish, legumes, and leafy vegetables.
Dishes linked to this cuisine
1–12 of 18
Chipsi Mayai
A Tanzanian egg-and-chips dish made by combining fried potato chips with beaten egg and cooking them together, often with onion and tomato.
Dagaa wa Kukaanga
Dagaa wa Kukaanga is small fish fried in oil with salt and served hot as a main or accompanying dish.
Kisamvu
Kisamvu is a Tanzanian side dish of cassava leaves cooked until tender with onion, tomato, coconut milk, and sometimes ground peanut.
Kuku Choma
Kuku Choma is chicken seasoned and grilled over heat, typically served hot as a main dish.
Machalari
Machalari is a Chagga Tanzanian banana-and-beef preparation in which green cooking bananas are cooked with beef, onion, and tomato, then mashed and combined with the beef.
Makande
A hearty Tanzanian stew of maize and beans cooked until tender, commonly with onion, tomato, and oil.
Mchemsho
Mchemsho is a hot Tanzanian boiled mixed dish combining bananas and vegetables such as potato, cabbage, carrot, onion, tomato, and bell pepper with meat or poultry.
Mchicha
Mchicha is a Tanzanian side dish of amaranth greens cooked with onion, tomato, and often coconut milk.
Mishkaki
Mishkaki is a Swahili coastal dish of marinated meat pieces threaded onto skewers and grilled.
Mtori
Mtori is a hot Tanzanian soup of green cooking bananas simmered with beef, onion, tomato, garlic, and ginger.
Ndizi Kaanga
Ndizi Kaanga is green banana or plantain cut into pieces and fried in oil until tender and lightly crisp.
Ndizi Nyama
A Tanzanian savory stew of green bananas or plantains and beef simmered with onion, tomato, and often coconut milk.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.