Kondoa's eating scene is simple but honest. The town has several small local restaurants — most Tanzanians call them "hotels," regardless of whether they offer accommodation — serving ugali (stiff maize porridge), rice, beans, grilled goat, and whatever vegetables are available from the market. Prices are low by any standard.
The best meals are often the simplest: a plate of rice and beans with a side of mchicha (amaranth greens) cooked in coconut oil, eaten at a table on a dusty veranda while the street traffic moves around you. The spiced coffee at the market kiosks is worth more than most of the food, and makes a good start to a morning before heading north to Kolo.
Do not expect fixed menus, printed hours, or anything that resembles a tourist restaurant. Kondoa is a working town with working-town food. That is exactly what it should be.