What kinds of food do people eat in Tanzania?

Answer 1

Ugali is the staple. A porridge made of maize-meal. In Zimbabwe this food is called Sudza, and in South Africa 'mealie pap.'

THere are other staples depending on the region. Plantain bananas in the highlands. Cassava in the west.

Answer 2

Food in Daily Life

For most Tanzanians, including those who live in urban areas, no meal is complete without a preferred staple carbohydrate-corn, rice, cassava, sorghum, or plantains, for example. Plantains are preferred in the northwest, ugali (a thick mash of corn or sorghum) in the central and southwestern regions, and rice in the south and along the coast.

The staple is accompanied by a fish, beef, goat, chicken, or mutton stew or fried pieces of meat, along with several types of vegetables or condiments, commonly including beans, leafy greens resembling spinach, manioc leaves, chunks of pumpkin, or sweet potatoes.

Indian Food (such as chapatis, a flat bread; samosas, vegetable or meat-filled pastries; and masala,a spiced rice dish), is widely available in all urban areas. Breakfast preferences depend on income levels and local tradition: bread, sweet rolls or biscuits (mandazi), coffee or tea (sometimes with spices, sugar, and/or milk), buttermilk, and chicken broth are the most common foods.

Finger foods sold on the streets include fried plantains and sweet potatoes, charcoal-roasted corn on the cob (with no butter or salt), small bags of peanuts and popcorn, pieces of dried or fried fish, samosas, bread, fruit, dates, hard candy, gum, and mishikaki, or shish kebabs of beef or goat grilled over a charcoal fire.

In local bars selling homemade brews or bottled spirits and pop, it is common to eat roasted meat-beef or goat; often the meat will be flavored with hot peppers, salt, and fresh lime juice. Food Customs at Ceremonial Occasions. Without exception, all ceremonial occasions demand the preparation of enormous platters of food, such as pilau, a spiced rice, potato, and meat dish that caters to local tastes and culinary traditions. It is considered very shameful for guests to leave hungry from a ceremonial meal or dinner party.

Except among religions that forbid it, alcohol is also an integral-and sometimes highly symbolic-part of ceremonies. Local beers and spirits derived from bananas, corn, rice, honey, or sorghum are served alone or alongside manufactured Alcoholic Beverages. Konyagi, a ginlike spirit, is brewed commercially in Tanzania as are a variety of beers and soft drinks. Certain beers produced in neighboring countries-Primus, from Burundi.

Answer 3

staple carbohydrate-corn, rice, cassava, sorghum, or plantains

Answer 4

beff and ugali