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Unlike the coastal towns in Tanzania where spicy food is common, the cuisine in Arusha is milder with a high level of Indian influence. Rice, known as wali, is a staple and coconut milk is an essential ingredient. Just the names of some typical Tanzanian foods will peak your interest, like ugali, chapatti, nyama choma and mshikaki. Ugali is one of the most popular starch staples, not only in Arusha, but on most eastern African plates. Made with cornmeal (maize flour) and cooked with water to form a porridge or dough-like consistency, a local will roll ugali in their right hand and dip it into a sauce or stew of vegetables and meat. For a little more carbs, try the chapatti, an unleavened flatbread made from whole wheat flour and cooked on a flat skillet. Nyama choma and mshikaki , grilled meat and marinated beef respecitively, will delight any carnivore, especially when the distinct curry powder flavours settle on your tongue.
Your wallet will be as happy as your stomach in Arusha – visitors can dine on local fare for very cheap at street stalls or delight in high-end international meals at classy restaurants, all inexpensive by Western standards.
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