This delicacy is convenient to have on hand and can be found in every corner, always fresh and in small portions. Nyama Choma is a grilled meat dish made mostly of lamb or beef, with some goat or chicken thrown in for good measure.

The meat is traditionally served in small pieces and left on the grill until it is juicy and tender on its own. Nyama Choma can be served as a finger food or as a small snack with ugali, a polenta-like corn porridge.

This chicken or beef dish is also heard along the safari route and in a tourist hotspot. Lamb and goat are more commonly found in snack bars in the village areas

Once on the grill, it's left to slowly cook over hot coals, resulting in a delicious smoky flavor. You'll also notice that the meat is chewy, gamey, and flavorful, in stark contrast to the soft, tender steaks they have used to in the west. The goats aren't raised on a farm, and the meat isn't aged, which is how the locals prefer it. Nyama choma is best shared among friends; a plate can take up to 45 minutes to prepare.

Nyama choma is best enjoyed with a group of friends; because a plate can take up to an hour to cook, it's common for a group to get together and have a few drinks while the goat cooks. As you'll see, sitting around a table with friends, chewing on goat and sipping beer on a sunny African afternoon is a great way to spend an afternoon.

Chipsi mayai, Swahili for "chips and eggs," is a popular Tanzanian comfort food. It's nothing more than a french fries omelette in its most basic form, but that's precisely where the beauty lies – in its simplicity. You'll also notice that Tanzanian french fries are different from those in the west, as they're always made with fresh, hand-cut and peeled potatoes and fried to a crisp yellow.

Chipsi mayai can be found in most restaurants and outdoor food stands, and locals prefer to eat it with toothpicks and a squirt of ketchup. Champion's breakfast! Chipsi mayai, Swahili for "chips and eggs," is a popular Tanzanian comfort food. It's nothing more than a French fries omelette in its most basic form.

Due to its ease of preparation and low cost, ugali is Tanzania's most popular staple food. Slowly cook maize flour and water until it reaches a dough-like consistency, then set aside for a few minutes before eating. It's difficult to make a good analogy, but it reminds me of a cross between polenta and mashed potatoes (maybe).

Breaking off a chunk and mashing it into a small ball in the palm of your hand is the proper way to eat; this is then dipped into your main dish and popped into your mouth. It goes well with almost any main course, but it's most commonly served with nyama choma or mchuzi, a soup or stew. It's a strange food to adjust to, but once you do, it's strangely addictive. Keep an eye out!.

Mishkaki is a type of kebab from East Africa. Meats such as beef and chicken are popular, but fish and mutton are also occasionally used. The meat is marinated before being skewered and grilled until tender. They're very popular in the evenings and can be found as local street food, so be sure to try one during one of your Tanzania tours.

Mshikaki is a popular late-night street food, and you'll often see it served outside nightclubs and open-air bars. In the early hours of the morning, Mshikaki stands out on the street and draws crowds.

There are a variety of meats available, but goat, beef, and mutton are the most popular. The grilling is not rushed, and you may have to wait a little longer than usual, but the slow cooking is what gives it its lovely flavor and makes it all worthwhile. Order at least five or six, because if you only order one or two, you'll soon find yourself back in line.

Pizza purists might scoff at a dish that deviates so far from its original definition, but "Zanzibar pizza" makers on the Tanzanian islands of Unguja and Pemba pan-fry their crispy, stuffed snacks with pride. These tasty fried pockets of dough, which resemble a cross between a crepe and a savory pancake, house a dizzying array of fillings, ranging from avocado with squid to lobster with cheese to Snickers bar with banana.

Vendors start by flattening a ball of dough, layering on another smaller piece of dough for reinforcement, and then piling on as many meats, sweets, spices, and vegetables as their imaginations allow. Ground beef, chicken, and mushrooms are popular savory combinations, as are mayo, processed soft white cheese, chopped veggies, and egg (for vegetarians).

Zanzibar pizzas stuffed with Nutella or mango and cheese may appeal to those with a sweet tooth. After folding up the sides, vendors fry their creations in ghee (clarified butter) on a hot tava (a large, flat or concave frying pan). The pizzas are slid onto a paper plate and smothered with fresh, spicy mango-chili sauce when they're done.