I know you are too smart and you take some time to think things through! But before you go too deep into your thoughts, take a turn and think of Ugali, think of wali think of Nzidi, think of any local dish you can think of, and don't dare speak of the side dishes and the vegetable, since we have room to discuss this further. OK! Let's take aride
UGALI
This unique, polenta-like side dish is a Tanzanian favorite, traditionally served for lunch and dinner. Made by rolling a tiny bit of creamy, thick cornmeal paste (made from cooked white maize) in a hand until it forms into a ball, and making an indentation in it with a thumb, ugali becomes an edible spoon that is often dipped into various stews and sauces.
WALI WA NAZI
Wali wa nazi is a starchy side dish consisting of rice cooked in a combination of coconut milk and water. It is usually seasoned only with salt. This creamy dish is usually served as an accompaniment to various curries or chicken, fish, and meat dishes.
NDIZI NA NYAMA
Ndizi na nyama is a popular Tanzanian dish using plantains or bananas (ndizi) and meat (nyama) as the main ingredients. Apart from those, the stew is made with curry powder, cayenne pepper, oil, onions, tomatoes, tomato paste, and coconut milk.
MCHEMSHO
Mchemsho is a traditional dish from Northern Tanzania consisting of numerous ingredients such as potatoes, green beans, carrots, bananas, tomatoes, cabbage, eggplant, sweet peppers, and a variety of spices. The name of the dish can be translated as something that is boiled.
This is to say, when you think of the best place to enjoy the local food, then Brakepoint is your go-to place. Thank you.
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