In the heart of the spice island

Ingredients from the Bantu culture include various types of beans as well as yams, plantains and okra, a green vegetable whose viscous juice is popular for thickening sauces. Later, from the 9th century onwards, Omani, Yemeni and Persian traders brought spices, coconuts, mangoes, citrus fruits and rice from Asia to the entire Swahili coast. In the 15th and 16th centuries, the Portuguese colonial presence in the Indian Ocean allowed the introduction of various products from the Americas, such as maize, sweet potatoes, cassava and pineapple. At the end of the 17th century, the region came under the control of the Sultanate of Oman, which strengthened relations between the Swahili coast and India, making Zanzibar a hub of the spice trade. The massive arrival of Indian merchants largely influenced the local gastronomy. German and then English colonization had little influence. The presence of Chinese workers in the region, although localized, has introduced some products such as soy sauce.
The archipelago's insular location honors fish and seafood. The large fish market in Stone Town offers a taste of this: tuna, mackerel, lobster, octopus, squid, etc. But meat is also eaten here, such as chicken, beef and lamb. Of course, the archipelago does not have such a charming nickname without reason. The tropical climate of the region is perfectly suited to the cultivation of various spices such as pepper, cinnamon, ginger, nutmeg, ginger or cumin. And of course cloves, of which the island controls 90% of the national production, making Tanzania the third largest producer in the world.
With an almost entirely Muslim population, alcohol and pork are considered haram here, i.e. "unclean". However, tourists are not affected by the Islamic food prohibitions. The same is true for Ramadan and the big hotels or international lodges serve food during the day. But this may not be the case if you decide to eat locally, especially during a trip to the old centre of Zanzibar where many shops are closed until sunset when it is allowed to break the fast.

The classics of Zanzibarite cuisine

The gastronomy of the archipelago has been strongly influenced by a long Arab presence, but especially Indian, and curry, biryani, samoussas or chutneys are very common. One of Zanzibar's flagship dishes is pilaf or pilau, a stewed rice with onions, coconut milk, sweet spices (cinnamon, nutmeg, cloves) and sometimes dried fruits and meat. Another Indo-Portuguese recipe, sorpotel , comes from Goa and consists of beef - meat and offal - simmered with masala (a mixture of spices), tamarind pulp and vinegar.
A dish of Arabic origin, boko boko is the Zanzibarite version of harees, a Middle Eastern dish often served during Ramadan. It is made of durum wheat that is simmered for a very long time with meat (beef, chicken, mutton) until it becomes melting like porridge. Or try mchuzi wa pweza or pweza wa nazi, an octopus curry with coconut milk.
There is a wide variety of street food such asurojo, which is a spicy broth with mango, potatoes, grilled meat, raw vegetables (tomato, onion, lettuce, cucumber, etc.) as well as fried onion croquettes with a spicy sauce. Or katlesi, fried croquettes made with fish, vegetables, beef or hard-boiled eggs.
Unless you prefer a Zanzibar pizza, which is more like a patty that is fried on a griddle before being topped with a mixture of minced meat, tomato, onion, spices and cheese. Discover also the sesame breads - similar to naans - which are called here mkate wa ufuta. Finally, mishkaki are finely spiced beef skewers that are similar to a shish kebab.

Desserts, coffee and drinks

The local desserts are simple, just like the island's cuisine. These include mandrazis, classic sugar doughnuts, and spice cake, which, as the name suggests, is a tasty gingerbread with cinnamon, cloves, nutmeg and a touch of chocolate. Date & hazelnut bread is often served to celebrate the end of Ramadan. The tropical climate of the archipelago allows the cultivation of tasty fruits such as mango and coconut, often prepared in chutney, but also papaya, banana, pineapple as well as a host of citrus fruits and the famous water apple or jambose, a fruit which is botanically close to a guava and which is savoured for its crunchy, very juicy flesh, not very sweet, with a slight apple taste.
Zanzibar's kahawa is a traditional local spiced coffee sold on the streets of the city, especially at the Forodhani Market, which is drunk day and night. It is made with fresh cinnamon and cardamom, hot water and coffee roasted and ground in cups, powerful in aroma and concentrated in flavor. The first cup in the morning is an opportunity to exchange cheerful greetings and wish a "Allah willing", a good day to your neighbours. In Stone Town, the favourite meeting place for the elders to drink it every morning is Jaw's Corner, in the Soko Muhogo area. This coffee is said to be excellent for the stomach, thanks to the antiseptic effect of cinnamon, and the locals say that it is very effective in preventing indigestion or tourista.
Finally, Tanzanian beers are very famous and the country is one of the biggest consumers on the African continent. And if Zanzibarites, Muslims, do not drink alcohol, Tanzanians "mainland" consume it and even produce local beers that you will find in all bars and hotels of Zanzibar. These malt beers are produced in the breweries of Arusha, Moshi or Dar. You can find Safari Lager, Serengeti, Castle, Ndovu, Kilimanjaro...