Chipsi mayai, nyama choma and Zanzibar's night market
Tanzanian food is filling, cheap and built around a few staples. Ugali, a stiff maize porridge, comes with almost everything on the mainland: beans, greens, stewed beef or grilled fish. You eat it with your right hand, pinching off a piece and using it to scoop. Wali (rice) and chapati are the other common sides, and a plate of rice and beans at a local canteen, known as a mama lishe, is one of the cheapest meals you'll find.
The national comfort food is chipsi mayai, a chip omelette cooked in a pan on the street and eaten with chilli sauce or kachumbari (tomato and onion salad). Nyama choma, grilled goat or beef, is the social meal, ordered by weight in bars and eaten slowly with a cold beer. Mishkaki skewers, grilled maize and roasted cassava are the street snacks you'll smell everywhere in the evening.
Zanzibar and the coast eat differently. Swahili cooking leans on coconut, cloves, cardamom and cinnamon, with Indian and Omani influences. Try pilau (spiced rice), biryani, octopus curry and urojo, the tangy Zanzibar mix soup sold at street stalls. Forodhani Gardens in Stone Town turns into a seafood and snack market every evening; the so-called Zanzibar pizza, a stuffed, griddled pancake, is the stall classic. Check prices before you order, since the grill stalls are good at upselling.
On a safari, food is included and usually better than you'd expect, cooked at camp by the crew. Kilimanjaro trips work the same way. In Arusha and Moshi, cafés grow and roast local coffee, and a coffee farm visit near Moshi is an easy half day.
For drinks, Kilimanjaro, Safari and Serengeti are the main lagers, and Konyagi is the local gin-like spirit. Zanzibar is mostly Muslim, so alcohol is easy to find in tourist bars and hotels but rare in local cafés, and during Ramadan you should avoid eating or drinking in public in daylight away from restaurants. Tip about 10% in sit-down restaurants.