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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 consisted of mostly fishers and 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 new dishes and ingredients, most notably spices, coconut, mango, citrus and rice. One of the most common Zanzibar recipes, pilau (rice, coconuts, nuts and spices), clearly reflects its Arab origin.
Between the 15th century and the 16th century, the Portuguese quickly conquered most of the coast, including Zanzibar. The main Portuguese influences on Zanzibari cuisine was the introduction of those that would become major types of staple food in Zanzibar, namely manioc, maize and pineapple.
In 1651, the Portuguese lost control of Zanzibar to the Omani sultanate. The Omanis brought new spices and intensified the commercial relationships between Zanzibar and India; as a consequence, Indian recipes such as chutney, masala, biryani, curry, fish cakes and samoosa (samosa) made it to Zanzibar. Most recipes of foreign origin were adapted to the ingredients that were available on the island, thus giving birth to a largely original "fusion" cuisine.
Around the beginning of the 20th century, most of the African Great Lakes region was colonised by the Germans and the British. Those did not mix with the local population as much as the Arabs, Persians and Indians had done, and their influence on Zanzibari cuisine is less evident; yet, some very common Zanzibari recipes, such as pepper steak, can be generically defined as having a European origin.
After independence, Tanzania established a strong relationship with China; Chinese physicians, engineers, and military consultants came to Zanzibar. Although only a small fraction of today's Zanzibari population have Chinese origins, some recipes and ingredients, such as soy sauce, have become commonplace on the island.
Zanzibar is an insular semi-autonomous region which united with Tanganyika in 1964 to form the United Republic of Tanzania. It is an archipelago in the Indian Ocean, 25–50 km (16–31 mi) off the coast of the African mainland, and consists of many small islands and two large ones: Unguja and Pemba Island. The capital is Zanzibar City, located on the island of Unguja. Its historic centre, Stone Town, is a World Heritage Site.
Brazilian cuisine is the set of cooking practices and traditions of Brazil, and is characterized by European, Amerindian, African, and Asian influences. It varies greatly by region, reflecting the country's mix of native and immigrant populations, and its continental size as well. This has created a national cuisine marked by the preservation of regional differences.
East Africa, also known as Eastern Africa or the East of Africa, is a region at the eastern edge of the African continent, distinguished by its geographical, historical, and cultural landscape. Defined in varying scopes, the region is recognized in the United Nations Statistics Division scheme as encompassing 10 to 11 sovereign states and territories, with some definitions extending to 18 due to historical and socio-political contexts.
Indonesian cuisine is a collection of various regional culinary traditions that formed in the archipelagic nation of Indonesia. There are a wide variety of recipes and cuisines in part because Indonesia is composed of approximately 6,000 populated islands of the total 17,508 in the world's largest archipelago, with more than 1,300 ethnic groups.
Stonetown of Zanzibar, also known as Mji Mkongwe, is the old part of Zanzibar City, the main city of Zanzibar, in Tanzania. The newer portion of the city is known as Ng'ambo, Swahili for 'the other side'. Stone Town is located on the western coast of Unguja, the main island of the Zanzibar Archipelago. Former capital of the Zanzibar Sultanate, and flourishing centre of the spice trade as well as the Indian Ocean slave trade in the 19th century, it retained its importance as the main city of Zanzibar during the period of the British protectorate. When Tanganyika and Zanzibar joined each other to form the United Republic of Tanzania, Zanzibar kept a semi-autonomous status, with Stone Town as its local government seat.
Sri Lankan cuisine is known for its particular combinations of herbs, spices, fish, vegetables, rices, and fruits. The cuisine is highly centered around many varieties of rice, as well as coconut which is a ubiquitous plant throughout the country. Seafood also plays a significant role in the cuisine, be it fresh fish or preserved fish. As a country that was a hub in the historic oceanic silk road, contact with foreign traders brought new food items and cultural influences in addition to the local traditions of the country's ethnic groups, all of which have helped shape Sri Lankan cuisine. Influences from Indian, Indonesian and Dutch cuisines are most evident with Sri Lankan cuisine sharing close ties to other neighbouring South and Southeast Asian cuisines.
The Swahili people comprise mainly Bantu, Afro-Arab and Comorian ethnic groups inhabiting the Swahili coast, an area encompassing the Zanzibar archipelago and mainland Tanzania's seaboard, littoral Kenya, northern Mozambique, the Comoros Islands and Northwest Madagascar.
Zanj was a name used by medieval Muslim geographers to refer to both a certain portion of Southeast Africa and to its Bantu inhabitants. This word is also the origin of the place-names Zanzibar and the Sea of Zanj.
African cuisine is a staple of the continent's culture, and its history is entwined with the story of the native people of Africa. The foods that native Africans eat have been influenced by their religions, as well as by their climates and lifestyles. The first Africans to inhabit the continent were hunter-gatherers who ate what they could find in nature. As agriculture became more common in Africa, so did agriculture-based diets.
Swahili culture is the culture of the Swahili people inhabiting the Swahili coast. This littoral area encompasses Tanzania, Kenya, and Mozambique, as well as the adjacent islands of Zanzibar and Comoros along with some parts of Malawi and the eastern part of Democratic Republic of Congo. They speak Swahili as their native language, which belongs to the Bantu language family. Graham Connah described Swahili culture as at least partially urban, mercantile, and literate.
People have lived in Zanzibar for 20,000 years. The earliest written accounts of Zanzibar began when the islands became a base for traders voyaging between the African Great Lakes, the Somali Peninsula, the Arabian peninsula, Iran, and the Indian subcontinent. Unguja offered a protected and defensible harbour, so although the archipelago had few products of value, Omanis and Yemenis settled in what became Zanzibar City as a convenient point from which to trade with towns on the Swahili Coast. They established garrisons on the islands and built the first mosques in the African Great Lakes Region.
Eastern Arabian cuisine, also called Khaleeji cuisine, is the traditional Arabic cuisine variant that is shared by the population in Eastern Arabia and areas around the Persian Gulf. Seafood is a significant part of the diet of the inhabitants of the coastal region of Eastern Arabia. Fish is popular. The cuisine of eastern Arabia is different from the cuisine of the Arabs of Hejaz, Yemen, Najd, Oman, and other parts of Arabia. Harees is also a popular dish in the region.
The Swahili coast is a coastal area of East Africa, bordered by the Indian Ocean and inhabited by the Swahili people. It includes Sofala ; Mombasa, Gede, Pate Island, Lamu, and Malindi ; and Dar es Salaam and Kilwa. In addition, several coastal islands are included in the Swahili coast, such as Zanzibar and Comoros.
The Shirazi also known as Mbwera, are a Bantu ethnic group inhabiting the Swahili coast and the nearby Indian ocean islands. They are particularly concentrated on the islands of Zanzibar, Pemba and Comoros.
The Thalassery cuisine refers to the distinct cuisine from Thalassery town of northern Kerala, which has blended in Arabian, Persian, Indian and European styles of cooking as a result of its long history as a maritime trading post.
Betawi cuisine is rich, diverse and eclectic, in part because the Betawi people that create them were composed from numbers of regional immigrants that came from various places in the Indonesian archipelago, as well as Chinese, Indian, Arab, and European traders, visitors and immigrants that were attracted to the port city of Batavia since centuries ago.
Zanzibari independence is a political ambition of some political parties, advocacy groups, and individuals of Zanzibar, a semi-autonomous region territory within Tanzania, to become an independent sovereign state.
Comorian cuisine refers not only to dishes from the independent Indian Ocean nation of the Comoros but also those of the French overseas department of Mayotte in the same archipelago.
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