The cuisine of the United Republic of Tanzania is a vibrant blend of African, Arab, Indian, and European influences, reflecting its diverse cultural heritage. Staple foods include maize, rice, and cassava, often served with flavorful stews made from meat, fish, or vegetables. Spices such as cardamom, cinnamon, and cloves are commonly used, especially in coastal areas like Zanzibar, known for its aromatic spice markets. Popular dishes include ugali, a stiff porridge made from maize flour, and pilau, a spiced rice dish. Fresh fruits like mangoes, bananas, and coconuts are abundant, adding a tropical touch to the cuisine. Tanzanian food is characterized by its simplicity, freshness, and the use of locally sourced ingredients.