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Tanzanian cuisine is both unique and incredibly varied, with a strong Indian influence permeating many of the dishes. Along the coast and throughout the Zanzibar archipelago, spicy foods are common, with coconut being a leading ingredient.
Regions of Tanzania’s mainland also have their own unique local foods like wali (rice), ugali (maize porridge), chapati (a kind of tortilla), nyama choma (grilled meat), mshikaki (marinated beef), samaki (fish), pilau biryani (a rice dish), and ndizi nyama (plantains with meat).
Vegetables commonly used in Tanzania include bamia (okra), mchicha (a kind of spinach), njegere (green peas), maharage (beans), and kisamvu (cassava leaves). Tanzania produces at least 17 different types of bananas, which are used in soups and stews and to make chips.
In Tanzania, the Tanzanian Shilling (TZS) is the accepted currency. The US dollar (USD) is also widely accepted in many tourist areas. We recommend taking small denominations for gratuities, as finding change at lodges is not always possible. When it comes to tipping, we recommend about USD20 per person per day for your guide and about USD20 for general staff (porters, cooks, cleaners, waiters, watchmen, etc.).
Some lodges and resorts have an anonymous tip box for all their staff, but you’re also welcome to give a gratuity directly to the person who helped you. If you’re staying in a city hotel in Tanzania, work on TZS200-400 for porterage per person.
As for dining out, the norm is between a 10% and 15% tip on the total amount of the bill (depending on the level of service). For a group of five to six people or more, some restaurants add a gratuity directly onto the bill, so check first to avoid double tipping.
