The fundamental Swahili meal is fresh fish — kingfish, snapper, octopus, or prawns — grilled over charcoal and served with coconut rice (wali wa nazi) and a sambusa-like fried snack. The Forodhani Gardens night market in Stone Town, Zanzibar, and the harbour-side grills in Bagamoyo and Mtwara are the easiest places to try it.
The classic preparation is samaki wa kupaka — fish marinated in lime and tamarind, then bathed in a thick coconut, tomato, and chilli sauce. Other staples to look for: pweza wa nazi (octopus in coconut), urojo (a tangy yellow Zanzibari soup), and chapati matembele (sweet potato leaves). Prices are low; eating well on the coast costs a fraction of what it does in Dar es Salaam.