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The cuisine in Zanzibar is a mixture of Arab, Indian and African influences. Dishes are not spicy, but are seasoned with cloves, cinnamon, cardamom and ginger. Nutmeg is banned as it is intoxicating. A base dish, particularly in the countryside, is manioc, grown in private gardens. To finish off a meal, go to the market and buy bananas, sweet potatoes, cornflower and rice. Cornflower is used in the preparation of ugali, a sort of polenta served with a sauce and a touch of fish or meat. On Sundays or public holidays, pilaf or biriani are eaten. Pilaf is spiced rice, served with potatoes, onions and meat or fish. Biriani is served with mutton. Dessert-wise, enjoy exotic fruit: more than 10 kinds of mango and banana, pineapple, corossol, guava, jackfruit, passion fruit and spiced apple. In Zanzibar City, small Goan restaurants serve family food. At the Fisherman restaurant, you will find the best choice of fish and seafood.