What People Drink in Stone Town: 6 Traditional Beverages

Stone Town, the UNESCO-listed heart of Zanzibar City, drinks at the crossroads of Africa and the Indian Ocean. The climate is hot and humid, so people reach for light, cold beers, refreshing ferments, and spice-scented sips that suit the evening sea breeze.

Because Zanzibar is majority Muslim, alcohol is sold mainly in licensed hotels, restaurants, and a few discrete bars. Traditional brews still exist on the islands and the mainland, and many make their way into Stone Town glasses—especially after sunset.

Mnazi is the coastal classic: a naturally fermented wine made from the sap of the coconut palm. Tappers slice the unopened flower spadix and collect sap in gourds or plastic containers; wild yeasts begin fermenting immediately, yielding a lightly effervescent drink that starts sweet in the morning and grows tangy by afternoon. Alcohol content typically ranges from about 2% to 6% ABV, rising as fermentation progresses and then souring toward vinegar if left too long. Expect aromas of fresh coconut, bread dough, and a faint lactic twang, with a soft, milky texture. On Zanzibar’s islands, it’s traditionally consumed in coastal villages and at informal gatherings. In Stone Town proper, public sales are limited by licensing, so you’re most likely to taste mnazi through trusted local contacts, on organized cultural tours, or in venues that source it from nearby villages on Unguja. It’s a great early-evening sip in hot weather, pairing well with grilled octopus or coconut-based curries, though quality depends on freshness—the best mnazi is hours old, not days.

Gongo is a potent, unregulated spirit distilled from fermented sugarcane juice or molasses, sometimes with maize flour or fruit added to boost sugars. Home distillers assemble simple metal-drum stills and condense the vapors into a clear liquor that can range from roughly 30% to 60% ABV. At its best, it’s a hot, cane-driven spirit with faint grassy notes; at its worst, poor cuts can leave harsh solvent aromas and safety concerns. Historically, gongo arose where excise taxes and scarcity pushed drinkers toward homemade options; it remains part of the broader Tanzanian reality, including the islands. In Stone Town, production and sale are illegal, and consumption happens away from licensed premises. Travelers may hear the name, but the safest and most respectful approach is not to seek it out. If you’re curious about local cane-based flavors, opt for legal alternatives such as house infusions or reputable spirits sold by licensed bars. Culturally, gongo occupies the shadow economy, a reminder that “pombe za kienyeji” (local brews) vary widely in method, quality, and risk.

Konyagi is Tanzania’s best-known commercial spirit, a clear, cane-based liquor with light botanical notes made by Tanzania Distilleries in Dar es Salaam. Though sometimes compared to gin, it isn’t juniper-driven; expect a clean, slightly citrusy aroma with a peppery finish at around 35% ABV. In Stone Town, you’ll find Konyagi where alcohol is legally served—hotel lounges, rooftop restaurants, and a handful of licensed bars in the historic Shangani and Malindi quarters. It’s typically mixed long with tonic, soda water, or ginger soda, or poured over ice for a simple sundowner after the day’s heat. Because street markets such as Forodhani prioritize food and family hours, don’t expect alcohol stalls there; instead, order Konyagi with a view of the harbor at sunset, then pair it with spiced pilau, grilled seafood, or cassava chips. Konyagi’s appeal is its reliability and neutrality: a distinctly Tanzanian pour that anchors countless casual gatherings, from post-work drinks to celebratory evenings, without overshadowing the food or conversation.

Zanzibar is famous for cloves (karafuu), and many kitchens and bars embrace house-made spice infusions. The method is straightforward: whole cloves, cinnamon bark (mdalasini), cardamom (iliki), and sometimes black pepper or vanilla are macerated in a neutral cane spirit or rum, then lightly sweetened with sugar or honey before resting a few days to weeks. Strength mirrors the base—often 25% to 40% ABV after dilution. The result is aromatic and warming, with sweet clove oil, camphor, and baking-spice notes that echo the islands’ plantations. These infusions aren’t centuries-old in their current bar form, but they are culturally grounded in Zanzibar’s spice economy and its long trading history. In Stone Town, look for them as digestifs after seafood dinners or as a small welcome pour in boutique hotels. They shine in the evening, sipped neat or with a single ice cube, and pair beautifully with nutty desserts or cardamom-scented coffee. Ask whether the infusion is made in-house; many venues proudly tailor recipes to local harvests and personal taste.

Lager is the default social drink in the heat of Stone Town. Tanzania’s big labels—Safari, Kilimanjaro, and Serengeti—are light, crisp beers built for 28–32°C evenings, typically around 4.5% to 5.5% ABV. Brewed with barley malt and adjunct grains, they pour pale gold with quick white foam, offering grainy sweetness, a whisper of hops, and high carbonation. You’ll find them cold in hotel bars, waterfront restaurants, and licensed eateries; they are not commonly poured at the Forodhani night market. Locals who do drink often choose them with fried fish, mishkaki skewers, or Zanzibar pizza, where the beer’s dryness cuts oil and chili heat. Order them “baridi sana” (very cold) at sunset or over a late lunch; ice baths keep bottles chilled to the bone. While not “traditional” in the ancestral sense, these lagers are today’s everyday companion to coastal food and conversation, a reliable, refreshing constant in Stone Town’s humid maritime climate.

Tanzania’s wine heartland lies inland around Dodoma, where semi-arid conditions and marked day–night temperature swings favor grapes such as the local Makutupora red, along with Chenin Blanc, Syrah, and Cabernet Sauvignon. Modern wineries ferment in stainless steel and bottle approachable styles, generally 12% to 14% ABV. In Stone Town, Dodoma wines appear on hotel and restaurant lists as proudly Tanzanian alternatives to imports. Expect Makutupora to be medium-bodied with plum, black pepper, and a slight herbal edge; Chenin tends toward tropical fruit and bright acidity. They suit the climate: reds are often served just cool, and crisp whites pair neatly with octopus, lemony grilled fish, or biryani ya Zanzibar. You’ll encounter them in the evening alongside ocean views or during special dinners, especially where menus emphasize local sourcing. For travelers who want a national tasting in a single sitting, a flight of Dodoma whites and reds provides a clear window into Tanzania’s evolving wine scene without leaving Stone Town.