Zanzibar's food carries the story of everyone who has passed through the island — Arab traders, Indian merchants, Portuguese sailors, British administrators — and today's Swahili cuisine is what came out of that mix. Here's what to expect from it, on the island and at Zatiny.
Swahili Cuisine: A Coastal Mix
Swahili cooking reflects centuries of contact along the East African coast, with Portuguese and British influence layered over a local base — but it's Arab and Indian traders who left the deepest mark on how the food actually tastes today, in the spicing and the use of coconut and rice.
Ugali, an Everyday Staple
One dish worth trying while you're here is Ugali, a firm, polenta-like side made from maize flour, usually served with a meat, fish, or vegetable curry, greens, or soured milk. Our head chef, Saleh — at Matlai since the hotel opened in 2012 — shared his own recipe below.
- 250 g maize flour
- 1 tbsp butter
- Salt
- 500 ml boiling water, butter and salt added (variation: add coriander powder, and swap in 300 ml water / 200 ml milk)
Mix a tablespoon of maize flour with a tablespoon of water and bring it to a boil in a small pot to make a thin porridge, using a wooden spoon so it doesn't stick. Stir this into the boiling water (or water-and-milk mixture) in the main pot, then add the rest of the flour, working the spoon from the centre outward to form a smooth dough without lumps. Cook for about five minutes, until the Ugali pulls cleanly away from the side of the pot. To eat it, pull off a small ball with your fingers, press a thumb-sized dent into it, and use that to scoop up the curry or greens alongside it.
Spice Farms and Street Food
Zanzibar earned its old nickname, the Spice Island, from farms growing cloves, cinnamon, nutmeg, cardamom, vanilla and more — worth a visit in their own right — and those spices are the foundation of most of the island's cooking.
One dish to try in Stone Town is Urojo, known locally as Zanzibar Mix — a street food classic that combines fried potato, lime and spice in a tangy soup, sold from carts across the old town.
Seafood, Straight From the Shore
Zanzibar's waters are generous with seafood — lobster and prawns, grilled fish, all prepared simply enough to let the ingredients speak. At Matlai, lobster comes from the tank behind Zatiny's dining room, caught by local fishermen just offshore.
Zanzibar Pizza — Not What the Name Suggests
No taste of Zanzibar is complete without Zanzibar Pizza — despite the name, it's closer to a savoury stuffed pancake than a pizza, filled with minced meat, vegetables and cheese and fried until crisp. It's a genuine local specialty, and you'll find our own version on the menu at Zatiny.
Fresh Juice, and a Welcome From the Garden
Zanzibar's tropical fruit makes for good juice — pineapple, coconut and mango are the local favourites. On arrival, you're welcomed with fresh coconut water from the hotel's own garden, and a splash of Malibu is a request away if you'd like to make it a cocktail.
Dinner at Zatiny — and a Second Kitchen Alongside It
At Matlai, our kitchen team build the menu around what's good that day — a daily-changing chef's menu drawing on local ingredients, rather than a fixed printed one.
Breakfast leans Swahili: local bread, spiced beans, porridge and rice balls are all part of the spread. Guests can also reserve the Swahili tasting menu in advance, with dishes like Pilau rice, Ugali and Urojo soup, guided by the butler team. The same restaurant also runs a second kitchen, Duyên — Northern Vietnamese home cooking by chef Kim, who moved her kitchen to Matlai after running it in Jambiani. Order from either menu, or both, at the same table.
Zanzibar's food is worth building part of your stay around — from a Stone Town street stall to your table at Zatiny.
Karibu sana! (Welcome!)