Zanzibari cuisine

Zanzibari cuisine reflects several heterogeneous influences, as a consequence of the multi-cultural and multi-ethnic nature of Zanzibar's and Swahili heritage. It is a mixture of various culinary traditions, including Bantu, Arab, Portuguese, Indian, British and even Chinese cuisine.

The first inhabitants of Zanzibar were Bantus coming from mainland Tanganyika; they were mostly fishers. Their diet thus consisted of primarily seafood, such as tuna, mackerel, lobster, squid, octopus and oysters. Other ingredients and recipes brought by Bantus that are found in today's Zanzibari cuisine (some of which became widespread during European colonialism) are common beans, sweet potatoes, manioc chips, yam and plaintain.

In the 9th century, Omanis, Yemenis and Persians began colonizing the Swahili Coast, including the Zanzibar Archipelago. They brought along with them new dishes and ingredients, most notably spices, coconut, mango, citrus and rice. One of the most common Zanzibar recipes, the pilau (pilaf) rice (i.e., rice, coconuts, nuts and spices), clearly reflects its Arab origin.

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