TANZANIA

Today we have a new Blogget and I hope this person will come back. They are from Tanzania

This stunning country contains a kaleidoscope of landscape, wildlife and people that is infinite in variety. The boundless stretches of savannah are dotted with herds of wildebeest, zebra, gazelle and other plains animals, while a lion or cheetah is stalking through the tall dry grass. 

The warriors are dancing in the warm hues of sunset, and the stretches of silver beach fringed with palms swaying in the warm ocean breeze.  Dawns breaks the early morning mists over shimmering deep blue lakes; rivers snaking their way through parched land with ribbons of green on either side celebrating the joy of life with all the animals around.  The rich tropical forests are filled with the rioting sounds of life that somehow stays invisible; a monolithic snow-capped peak rising out of and floating majestically over parched and dusty plains. You will find all this and more in Tanzania.

 

The majority of modern Tanzanians are descendants of Bantu-speaking people who came eastwards from the Niger Delta around 1,000 BC. They arrived in East Africa in the first century AD. Also around that time, merchant vessels from the Red Sea and southern Arabia discovered Tanzania’s shores. These merchants took advantage of Tanzania’s ivory and loaded their ships with slaves. Islam was introduced to the coast between the 8th and 10th centuries.

 

Food

The cuisine of Tanzania relies mainly on grains, rice, spices and fruits, with meats like chicken and fish being reserved for special occasions. Dishes vary depending on where one visits. For example, the coast offers a great deal of seafood with many people saying the best seafood is on Zanzibar. Swahili style of food includes the use of spices and coconut milk, as well as rice, fish and prawn curries. Dar es Salaam is a cosmopolitan city and offers a variety of international cuisines. Hotels and lodges tend to serve western and international styled food.

 

Popular dishes include:

Ugali: This dish involves white corn, cassava and millet or sorghum flour that is mixed with water and salt then boiled until it reaches a porridge-like consistency. Ugali is traditionally eaten with hands and is the most common dish in Tanzania.

Pilau: This dish is similar to rice pilaf and is usually eaten as a communal dish. It consists of spiced rice, meat, chicken or fish, vegetables and nuts. Cinnamon is sometimes added making it a sweet dish.

Chapatti: This is a warm flatbread similar to those found in the Middle East. It is made from flour, water, oil, salt and onions and is usually eaten with a stew or with ugali.

Vitumbua: This is a fried sweet bread commonly served by street vendors. People tend to eat it as a snack between meals.

Nayama: This dish consists of minced beef, garlic, coconut lime and tomatoes.

Ndizi Kaanga: This is a popular dessert in Tanzania made from fried bananas or plantations, flavoured with brown sugar, lemon juice, nutmeg and butter. (Bananas and plantations are staples to the Tanzanian diet).

Duckling Dar es Salaam: This is a Tanzanian delicacy, made from duckling cooked with tomatoes, red peppers and onions.

 

Drink

Tea is the most popular drink in Tanzania with the locals preferring chai tea. Coffee is another favourite and is often sold by street vendors. Local beers include Kibo Gold, Serengeti Lager and Tusker, while mbege is a beer made from bananas. Along the coast and on the islands, the majority of the population are Muslim and so while alcohol is sold in tourist hotels, it is not available in local restaurants. Fruit juices from pineapple, orange, tamarind and sugar cane also help quench thirsts in Tanzania.

Things to Know:

Tipping is not expected, but it is certainly appreciated when good service is given.

Drinking age:

18

In Tanzanian culture, the fuller figure, the better. Being large is a sign of wealth. “Gosh, I would be a millionaire!”

 

They also have sand tornado’s. Well, I welcome our new Blogget and thank you for your interesting country.