Food inland is less spicy than its coastal counterpart. Tanzanian cuisine is very similar to what is found throughout all of East Africa. Meat is not widely consumed in comparison with other areas of the continent. Cattle are normally slaughtered only for very special occasions, such as marriages or births. Instead, cows, goats and sheep are raised primarily for their milk and the value they contribute to social status. When meat is consumed, however, nyama choma (grilled meat) and ndafu (roasted, young goat) are most popular.

The Tanzanian diet is largely based on starches such as millet, sorghum, beans, pilaf and cornmeal. A meal that could be considered the country's national dish is ugali, a stiff dough made of cassava flour, cornmeal (maize), millet, or sorghum, and usually served with a sauce containing either meat, fish, beans, or cooked vegetables. It is typically eaten out of a large bowl that is shared by everyone at the table. Wali (rice) and various samaki (fish) cooked in coconut are the preferred staples for those living in coastal communities.

The main staples of the Tanzanian diet inland include:

• Wali – rice
• Ugali – ground maize and water (somewhat similar to polenta)
• Kuku choma – grilled chicken
• Nyama choma – grilled meat
• Samaki – fish
• Ndizi – plantains
• Mchicha – greens / spinach
• Chai – tea
• Kahawa - coffee