Zanzibar: Spice Tour with Traditional Cooking Class Zanzibar: Spice Tour & Traditional Cooking Class
ID: GYG1149736-O-1768387
Category:
Country: Tanzania
Duration:
05:00 hours
Description
See a variety of spices right where they are grown such as vanilla, cardamom, and nutmeg. Attend a cooking lesson to learn how to make a traditional Zanzibar dish.
Embark on a half-day guided tour that begins and ends at your hotel. Leave after breakfast at 9:00 AM and head towards the north of Zanzibar for a day of adventure, thrills, and excitement.
See a variety of spices right where they are grown such as vanilla, cardamom, and nutmeg. Attend a cooking lesson to learn how to make a traditional Zanzibar dish.
Make pilau, spiced rice, roasted plantains, roasted fish and chicken, coconut sauce, and chapati. Chapati is a flat round bread that is famous across the island. It originates from India and has been influenced by the Zanzibari people since then.
Learn the traditional method of making chapati, which has been passed down from generation to generation. Enjoy the foods, eat the foods, and wonder at the taste of the foods. After that, return to your hotel.
Highlights
- Learn how to make a traditional Zanzibar dish during a cooking class
- Save the flavors of a traditional Zanzibar dish during a cooking class
- See a variety of spices right where they are grown, such as vanilla and nutmeg
Guiding languages
INCLUDED
- Guided spice farm tour
- Cooking lesson with a local chef
- Tasting of traditional Zanzibar dishes
- Hotel pickup and drop-off
When should I book?
To guarantee availability book as soon as possible. Early booking is worth consideration especially if you planning the trip during high season like public holidays or weekends.
Cancellations
This excursion you can cancel with no cost up to 24 hours before the start of the trip. If you cancel it after 24 hours or not show up on the excursion you will still be charged the full price of the activity. Being late on pick-up or departure will be considered as not showing up.
