Zanzibar’s traditional home cuisine is a living expression of Swahili culture — slow, spiced, coconut-rich, and rooted in centuries of Indian Ocean heritage. Inside family courtyards and village kitchens, dishes like pilau, biryani, octopus stew, coconut beans, and mchuzi wa nazi simmer with warmth and memory. These meals aren’t just recipes; they’re generational rituals shaped by patience, spice, and community. Breakfasts of chapati and ginger tea, weekend fish grilled with