Zanzibar Food Culture

Zanzibari cuisine is very mystical it reflects several heterogeneous influences, as a consequence of the multi-cultural and multi-ethnic nature of Zanzibar's and Swahili heritage. It mixes tastes and traditions of Africa, Bantu, Arab,Portuguese,Indian and a touch of British as well. 

Most of the dishes cooked in every Zanzibari home are somehow adapted from one of the many cultures on daily basis, the chapatis and curries are adapted from the Indian subcontinent , the Pilau (aromatic rice with lots of flavorful spices and not to forget the Biriani/Biriyani which I believe is a mixture of Indian and Arabic influence. The Bokoboko and the Shurba in my opinion is from Yemen. We also share similarities with dishes such as Muhogo (Tapioka/Cassava) and ndizi mbichi ( green plantains) with nearby islands of Comoros, Madagascar and Sychelles...and the list goes on.

Although preparations of many dishes may be adapted from various cultures, Zanzibar cuisine has developed its own unique niche with the blend of coconut cream which plays a very significant role due its obvious abundance.

Sea food is widely consumed be it grilled, boiled, porched or cooked in a flavorful and aromatic coconut sauce. "Samaki wa kupaka" is a favorite delicacy,  it is fish smothered in spicy coconut sauce and grilled in charcoal. The octopus and the calamaris have made their presence mostly as upgraded street food at Forodhani garden, where you will also find an array of finger foods such as katlessi, kabab, sambusa, kachoris etc. 
Forodhani garden is a park facing the Indian ocean with an open air night food market " a must visit" place in Zanzibar whereby every tourist as well as the locals retire their day by spending the evenings devouring Zanzibar food at its best under the sunset.  

I do not own the rights of the picture on this post , it belongs to a dear friend of mine who lives in Arizona, this is how she entertains her guests with such wide variety of delicious food...see what am talking about!!!!