Climate and Geography of Tanzania


Tanzania is a small state on the east coast of the African continent. It borders on such states as Kenya, Uganda (northern border), Burundi, Congo, Rwanda (western), Mozambique, Zambia, Malawi (southern). See Tanzania abbreviations.

Throughout its history, before becoming a sovereign state, Tanzania was ruled by several peoples. Initially, this territory was captured by the Arabs, from the 16th century Portuguese conquistadors landed here, who forcibly subjugated all the tribes that lived under the rule of the Arab Sultanate. Portugal used Tanzania as its main market for the slave trade until the 19th century, when the British crown expelled the Portuguese from the country. This was also influenced by numerous uprisings of slaves. From the end of the 19th century, Tanzania was recognized as a German colony under a trade agreement, and the island parts were leased for 50 years by the German Kaiser. After two world wars, German influence in this territory was lost, and in 1961 Tanzania was recognized as an independent state.

The capital of Tanzania at the moment is the city of Dodoma (since the 70s of the XX century), however, the former capital, Dar es Salaam, has the status of an administrative center. In Dodoma, there are executive and legislative authorities.

The population of Tanzania at the moment is about 38 million people. The natural annual growth is 2%.

Most of the country’s territory extends on the East African Plateau, the height above sea level in most territories is not even 600 m, however, it is in Tanzania that the highest point in Africa, Kilimanjaro, is located, with a height of more than 5 thousand meters.

The territory of Tanzania is well located in terms of water resources – the country’s borders capture the largest African lakes: Tanganyika, Victoria and Nyasa. Lake Tanganyika is almost identical to Lake Baikal in its structure and chemical composition of water.


According to 800zipcodes, Tanzania is located on the territory of the subequatorial belt. The type of climate in the country is monsoon. The subequatorial zone has a mild climate and warm weather all year round. The thermometer every month is stable at +26 o C.

Precipitation is not so stable and its amount depends primarily on the region of the country. The northern region of Tanzania is abundant in precipitation, here the rainy season is repeated twice a year: from March to May and from September to November. The amount of precipitation during these months is about 50-70 mm.

The southern region has one, but longer rainy season: from November to March.

In general, the average annual precipitation in the country is about 1000 mm.

Cuisine of Tanzania

The cuisine of Tanzania is formed by a combination of various culinary traditions of Africa. At the same time, the coastal territories of the country have adopted a significant number of European recipes, and African, Arabic and Persian culinary traditions have mixed in Zanzibar. In addition to national cuisine, in Tanzania you can find both dishes and drinks of European names and of a fairly high quality.

The overwhelming majority of dishes on the Tanzanian table are based on game and poultry. Buying beef and pork here is quite difficult. Also of great importance are crop products and wildlife gifts, which are rarely found in other countries.

For a taste test, a cook in a restaurant can offer unusual local dishes. You can marvel at a piece of antelope fillet, elephant meat stew or crocodile meat, complemented by a banana salad. Chefs have the secrets of cooking warthog fried bok, nyama-choma fried meat, divided into nyama-nkombe (beef), nyama-kuku (chicken meat), and nyama-na-ndizi (stewed meat is added to the meat). bananas).

On holidays, the Tanzanian’s table is duckling dar es salaam, stewed in coconut milk with a side dish of rice. Ostrich roast with fruit sauce is considered a traditional dish. Bean soup with coconut milk is celebrated almost every day of a simple resident of Tanzania.

A side dish for many meat and vegetable dishes is ugali grain porridge, which has a very thick texture. In addition, corn, various types of legumes and roots are suitable as a side dish, as well as fried potatoes and salted cabbage. Snack literally everything is bananas, almost not sweet and cooked in dozens of different ways. Spices are widespread and popular here, Indian seasonings are very fond of.

Special daredevils can taste fried termites or locusts. For those who are more careful, local grilled chicken, game fried in dough, buffalo steak, as well as chicken soup puree and veal stew are suitable.

The specificity of the coastal territories suggests the presence of seafood on the tables. Fried prawns with lemon, excellent local lobsters, octopus stew, charcoal grilled sea fish are very tasty. The fish is baked in banana leaves, and an excellent salad is made from seaweed.

All meals are accompanied by flatbread, naan bread or the Indian type of chapati bread. Such bread, as well as Indian samosa pancakes, are supplied with various sweet fillings and served as a dessert. Many sweets are prepared on the basis of local honey of excellent taste. Banana cream cakes, sweets called “maandazi” and tropical fruits can also be dessert.

Thirst in Tanzania is better to quench with juice with ice, tea or good local coffee. The national alcoholic drink is beer. Its most popular brands are Safari, Kibo-Gold, Kilimanjaro and Tasker from Kenya. Beer has a low price and good taste. From the locals, you can treat yourself to strong cognac gin, Afrikoko and Amarula liqueurs, and Dodoma wine.

Cuisine of Tanzania

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