Zanzibar / Stone Town Street Food

5 dishes in Tanzania

5 street foods from Zanzibar / Stone Town, Tanzania: Kaimati, Kashata, Mchuzi wa Pweza, Kuku wa Kupaka and Biryani ya Zanzibar. Each one has its own page with the story behind it and what to look for.

Street foods of Zanzibar / Stone Town

🍩 Ramadan Sweet · Fried Dumplings Kaimati The name comes from luqaimat, the Gulf Arab version of the same syrup-soaked dumpling, whose name means 'little bites' in Arabic. Bite-sized balls of yeasted dough are deep-fried until golden and crackling, then dunked in a cardamom- or rosewater-scented sugar syrup. During Ramadan, Stone Town's street stalls near… 🥥 Coconut Candy · Market Sweet Kashata The coconut version is called kashata za nazi and the peanut version kashata za karanga, after the Swahili words for coconut and peanut. Grated coconut or crushed peanuts are cooked down with caramelized sugar and cardamom until the mixture sets into a firm, chewy candy, then cut into small squares. Stone Town market stalls… 🐙 Octopus Curry · Coastal Classic Mchuzi wa Pweza Zanzibari fishers traditionally beat freshly caught octopus against shoreline rocks to tenderize it before it ever reaches the kitchen. Fresh octopus is first tenderized by boiling, then simmered low in a ginger- and garlic-spiced coconut sauce with tomatoes until the sauce thickens and the octopus turns tender. It's a… 🍗 Grilled Chicken · Coconut Sauce Kuku wa Kupaka The chicken is grilled first and sauced second, the reverse order of most curries, so the meat keeps a smoky char-grilled edge even after simmering… Chicken pieces are marinated in spices, charcoal-grilled until lightly charred, then finished by simmering in a rich coconut sauce brightened with lime, chili and turmeric. It's a… Festive Rice · Spice Island Biryani Biryani ya Zanzibar Unlike pilau, which is cooked in one pot with its spices, Swahili biryani is usually made with the meat masala and the rice cooked separately and… Layers of fragrant rice and spiced meat, perfumed with cloves, cinnamon and cardamom, are cooked together until the flavors meld, then served with kachumbari and a wedge of lime. On…

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