Welcome to the Celtnet Recipes Tanzania Recipes Home Page

Welcome to the Celtnet Recipes section for recipes from the East African country of Tanzania. Here you will find all the recipes from Tanzania on this site all gathered into one place. I have attempted to gather together here as many Tanzanian recipes as possible. The current collection represents the largest gathering of Tanzanian recipes into one place on the web today. (Just scroll down for the recipes, they follow the brief introduction to Tanzania given below.)

Please not that this recipe page (and all the other recipe pages on this site) are brought to you in association with the 'One Million People' campaign, which attempts to educate the children of Liberian refugees exiled to Senegal, West Africa [this is detailed below]. If you find this and the other recipes on this page informative and/or useful please consider giving a small donation to this cause... thank you!

Your donations keep this site going and they keep me motivated to add more and more content to the site as well.

You can also browse recipes from the following other African Regions:

North Africa West Africa Central Africa East Africa Southern Africa

Tanzania and its Cuisine

Tanzania, officially the United Republic of Tanzania (Swahili: Jamhuri ya Muungano wa Tanzania), is an East African country named for the union of Tanganyika, its mainland part, and the Zanzibar islands off its east coast. Tanganyika united with Zanzibar in 1964, forming the United Republic of Tanganyika and Zanzibar, which later the same year was renamed the United Republic of Tanzania. The capital and largest city is Dar es Salam (though the legislature sits in Dodoma) and Tanganyika achieved independence from Britain on December 9, 1961 — whilst Zanzibar achieved independence on January 12, 1964. The African population consists of more than 120 ethnic groups, of which the Sukuma, Haya, Nyakyusa, Nyamwezi, and Chagga have more than 1 million members. Other groups include the Pare, Sambaa or Shambala and Ngoni. The majority of Tanzanians, including such large ethnic groups as the Sukuma and the Nyamwezi, have Bantu origins. Tanzania is a religiously divided country, with, on the mainland, Muslims account for 35% of the population, an estimated 30% of the population is Christian, and 35% adherents to traditional faiths. On Zanzibar, by contrast, the population is 99% Muslim. Though there is no official language as such, Swahili is the de facto official language, with English gaining ascendancy once more after the opening of the economy.

Mainland Tanzania (formerly Tanganyika) is bordered on the east by the Indian ocean and also borders the African Great lakes: Malawi, Victoria and Tanganyika. As might be expected fish (both salt and freshwater) are an important part of the Tanzanian diet. This is especially true of the island of Zanzibar, the other part of Tanzanian territory. The traditional carbohydrate base is ugali (traditionally made with Farina [cream of wheat] though it can also be made from cornmeal) though rice is also a common staple. Depending on the region, there is light ugali made with cornmeal flour and there is a darker ugali made with millet flour, but also peanuts Bananas (more especially plantains) are commonly used as a starch source for many meals. The Tanzanian diet also contains the local fruit and vegetables: rice, Wheat, corn, beans, cabbage, various nuts, bananas, mangos, pineapple and coconut, which is also consumed as milk. As in many African countries consumption of meat is not common, though chicken is used in many recipes and duck is considered a delicacy.


stefan and zogo small One Million People Campaign
If you can spare $1 then help support this site and change someone's life forever? Learn how and why on the One Million People campaign page. Or donate $10 and get my guide to spices ebook or The Recipes of Africa eBook as a gift for your donation!

The alphabetical list of recipes from Tanzania follows (limited to 100 recipes per page). There are 28 recipes in total:


Page 1 of 1



Baked Chicken in Groundnut Sauce
     Origin: Tanzania
Makubi
     Origin: Tanzania
Swahili Roast Beef
     Origin: Tanzania
Baked Green Bananas in Orange Syrup
     Origin: Tanzania
Mango-Orange Drink
     Origin: Tanzania
Tanzanian Boko-Boko
     Origin: Tanzania
Braised Duck with Orange and Lime Sauce
     Origin: Tanzania
Mchicha
(Spinach, Coconut and Peanuts)
     Origin: Tanzania
Tanzanian Coconut Bean Soup
     Origin: Tanzania
Breadfruit with Tomato and Peppers
     Origin: Tanzania
Mtori
(Cream of Plantain Soup)
     Origin: Tanzania
Tanzanian Coconut Bean Soup II
     Origin: Tanzania
Curried Squash
     Origin: Tanzania
Nyama ya Figo
(Beef Steak and Kidneys)
     Origin: Tanzania
Tanzanian Meat Stew
     Origin: Tanzania
Dagaa
(Dried Fish with Tomatoes)
     Origin: Tanzania
Plantains with Tomato and Greens
     Origin: Tanzania
Tanzanian Potato Balls
     Origin: Tanzania
Duckling Dar es Salaam
     Origin: Tanzania
Samaki wa Kakuango
(Steamed Fish with Fried Onions)
     Origin: Tanzania
Tanzanian Vegetable Soup
     Origin: Tanzania
Firigisi za Kuku
(Chicken Gizzard Appetizer)
     Origin: Tanzania
Spicy Braised Cabbage
     Origin: Tanzania
Yellow Coconut Rice
     Origin: Tanzania
Fruit of Africa Pie
     Origin: Tanzania
Squash and Yam Futari
     Origin: Tanzania
Futari
(Sweet Potato and Pumpkin in Coconut Milk)
     Origin: Tanzania
Supu ya Ndizi
(Plantain Soup)
     Origin: Tanzania

Page 1 of 1



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stefan and zogo small One Million People Campaign
If you can spare $1 then help support this site and change someone's life forever? Learn how and why on the One Million People campaign page. Or donate $10 and get my guide to spices ebook or The Recipes of Africa eBook as a gift for your donation!

The image above shows the entire continent of Africa with East Africa picked out in red. East Africa is formed from nineteen states: 1: Burundi; 2: Comoros; 3: Djibouti; 4: Eritrea; 5: Ethiopia; 6: Kenya; 7: Madagascar; 8: Malawi; 9: Mauritius; 10: Mayotte; 11: Mozambique; 12: Réunion; 13: Rwanda; 14: Seychelles; 15: Somalia; 16: Tanzania; 17: Uganda; 18: Zambia; and 19: Zimbabwe.

This list of Tanzania recipes is brought to you by the One Milion People Campaign please take a few minutes to make a donation to help Liberian/Sierra Leonian refugee rebuild their lives (all donations are made securely via PayPal):

Solution Graphics

The Importance of Spices

By gwydion | Published 2008-03-20 20:36:17 | 2008 Recipes and Cookery Articles |

Recipe Information:

Spices are an ubiquitous component of our daily lives. Learn here why black pepper is such an important spice and why the age-old quest for spices is a search for a black pepper replacement.

The Recipes of Liberia

By gwydion | Published 2008-08-11 11:59:42 | 2008 Recipes and Cookery Articles |

Recipe Information:

Liberia is a West African country formed by freed slaves. It is one of only two African countries never to have come under European rule. Liberia is also one of the few African countries with a tradition of baking. Sitting alongside these are ingredients sourced directly from the rainforest.

British Dessert, Traditional and Modern

By gwydion | Published 2008-05-21 15:47:25 | 2008 Recipes and Cookery Articles |

Recipe Information:

British cookery is often seen as a joke, yet with the range of available fresh ingredients British desserts are some of the most divine and inspiring in the world. Here I present two classic desserts: one modern and one traditional for your enjoyment.

Fruit-based Dessert Recipes

By gwydion | Published 2008-10-30 09:37:35 | 2008 Recipes and Cookery Articles |

Recipe Information:

The Romans were the first peoples to formally add a dessert course at the end of a meal. Here you will learn a little about why we like sweet desserts and why they all, in one way or another, echo the fruit our ancestors used to eat. You will also see two recipes for classic fruit-based desserts.

How to Prepare a Vegetable Pot Roast

By gwydion | Published 2008-02-29 20:49:10 | 2008 Recipes and Cookery Articles |

Recipe Information:

Pot roasts are the preserve of the meat-eater as they need a solid lump of meat to make them work. The difficulty of producing a vegetable pot roast is in replicating the job of the meat in the dish. This recipe does that and allows vegetarians to enjoy the texture and flavour of this classic dish.

The World's Hottest Chilli Dish?

By gwydion | Published 2008-03-10 11:47:34 | 2008 Recipes and Cookery Articles |

Recipe Information:

Chilli recipes to blow your brains out... Here are three recipes from India and Africa, incorporating the world's hottest chillies. Each could claim itself to be... The world's hottest chilli dish...

Review of 'Roman Cookery' by Mark Grant

By gwydion | Published 2008-04-15 18:44:09 | 2008 Recipes and Cookery Articles |

Recipe Information:

Review of 'Roman Cookery' by Dr Mark Gant. How valuable a resource is this? Will it actually teach you to cook the Roman way? Read this review and find out for your self.

West African Offal Pepper Soup

By gwydion | Published 2008-02-09 17:55:04 | 2008 Recipes and Cookery Articles |

Recipe Information:

West African cuisine is all based around making the most of all the ingredients available. This is a hearty, cheap and quite spicy stew that makes use those parts of the animal that we in the West tend to ignore - hearts and livers. The dish is very tasty and makes a wonderful accompaniment to rice. It's very cheap to prepare and extremely healthy for you.

Chilli Recipes

By gwydion | Published 2008-02-27 21:57:49 | 2008 Recipes and Cookery Articles |

Recipe Information:

Chillies are a South American fruit, unknown to the rest of the world before 1492. Learn about this amazing spice and find two rather unusual chilli-based recipes for a jam and a sorbet

Making the Most of Chicken - Chicken Recipes

By gwydion | Published 2008-10-23 14:36:25 | 2008 Recipes and Cookery Articles |

Recipe Information:

Chicken is perhaps one of the most versatile meats available to the cook. Partly because chickens grow quickly but also because chicken meat, if cooked properly, remains tender and succulent during the cooking process. Chicken also lends itself to a vast array of cooking methods from stewing to roasting. Here you will learn a little about chickens and chicken meats along with two classic chicken recipes.


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