Somewhere Katikati: Where Swahili Street Food Meets World Cuisines in Dar es Salaam

I was confused by its price, but after experiencing this innovative fusion, I understood why Somewhere Katikati stands out.

It was a regular Kitumbua but cut into two pieces like a hamburger, then stuffed with chicken katsu, shredded cabbage, Japanese mayonnaise and toasted sesame sauce.

Besides the Vitumbua slide, other dishes that I had not dreamed or thought of were the Ubuyu cake slices.

Ubuyu are baobab seeds. Who doesn’t love them? So imagine biting into a piece of cake and savoring its flavor and acidity.

The fusion doesn’t stop there; they also offer Kashata cake, banana maandazi and ice cream for dessert.

There are also Kisamvu ravioli accompanied by a creamy béchamel and mushroom sauce.

Other items include Sekela fried chicken and waffles, Mishikaki Poppers, wrapped in roasted vegetables, and the signature Ukwaju honey sauce.

After testing and experiencing it, I met with Somewhere Katikati CEO David Tan, who shared with me the inspiration behind my decision to fuse local Swahili cuisine with international flavours. Excerpts.

First of all, who is David Tan from a culinary travel perspective?

I am originally from Singapore and New Zealand, two very different countries when it comes to cuisine.

I am a product development engineer by training, with a solid foundation in mechanical and electrical principles.

My expertise has always been in creating innovative products.

While in my job I feel like I’m doing the same thing every day, the current project feels distinctly different and presents new challenges and opportunities.

Moving from engineering to the culinary field is not an easy task.

However, the encouragement of those who tasted my cooking and the recognition of a potential gap in the market motivated me to explore this new avenue.

I aspire to create dishes that represent who I am. Having spent much of my youth in Tanzania, the country’s rich culinary heritage has deeply influenced me.

As a chef, I aim to embody the essence of all the diverse places that have shaped my identity and culinary perspective.

What inspired you to mix traditional Swahili cuisine with international styles at Somewhere Katikati?

I don’t know if that’s how it started, but I would have house parties and I always wanted everyone to bring their own drinks, and I always wanted the food to be a little bit interesting.

However, looking back over the last few decades, we have had a lot of musical innovation when it comes to Bongo Flava and Singeli.

When it comes to Tanzanian cuisine, I feel like the food we eat is quite similar to what I have eaten over the last 20 or 30 years.

So that’s the innovation that I’m most looking forward to from this project, so I thought I could try to do something there.

What is the story behind the name “Somewhere Katikati”?

“Somewhere Katikati” was designed as a dynamic meeting place for people from diverse cultures to share and enjoy different cuisines.

The aim was to create a dynamic and exciting space that breaks away from everyday life.

Exploring the name, English versions such as “Somewhere in the Middle” or “Somewhere Between Us” seemed too long.

The Swahili alternative, “Popote Katikati”, also failed to quite capture the essence sought.

After reviewing a list of ten potential names, “Somewhere Katikati” emerged as the ideal name, embodying the spirit of inclusion and cultural convergence in a concise and memorable way.

How do we ensure that traditional Swahili flavours are preserved while incorporating international elements?

First, it is essential to understand how different flavors complement each other.

There are many similarities between Swahili cuisine and other international cuisines.

By recognizing how fundamental flavors interact, we can create harmonious and unique dishes. Additionally, several recipes have been co-created with Tanzanian chefs I have worked with, ensuring the authenticity and innovation of our fusion cuisine.

What are Somewhere Katikati’s signature dishes and what makes them unique?

Our two flagship dishes are the Kitumbua sliders and the Ubuyu cake.

Perfecting the Ubuyu cake was a labor of love, involving 13 different recipes before achieving the desired taste.

The cake captures the essential spices with the perfect balance of acidity and sweetness, reminiscent of Ubuyu.

Our Kitumbua sliders are Asian-inspired, blending traditional Swahili flavors with international influences to create a delicious and unique dining experience.

How do you develop new dishes that incorporate both Swahili and international influences?

It takes a lot of research and brainstorming, but it’s also about working with our customers and trying to figure out what they would find delicious, interesting and tasty.

Are there any particular international cuisines that you think pair particularly well with Swahili flavors?

For me, it’s not a question of what goes best together, because Swahili cuisine already has a base influenced by various cuisines, including African, Indian and Arabic.

This wide base allows for a wide range of flavors to be incorporated.

If you look at our menu you will find fusions from Asia, the Middle East, the Caribbean, Italy and America.

With so many cultures represented, virtually any cuisine can work well with Swahili flavors.

Do you favor the use of local and seasonal ingredients in your dishes?

Yes, everything comes from local markets.

How do you stay inspired and continue to innovate in the culinary field?

Staying inspired involves constantly experimenting and exploring new ideas.

Our next planned release is ‘Kashata Kichaa’ which will have peanut, sesame and coconut variants.

This innovation aims to mix traditional elements with new touches.

Do you have any plans to expand or open new sites?

Yes, expansion is on the horizon.

However, I want to complete a few key projects at our current location before moving forward.

Additionally, I am looking for opportunities to collaborate with other Tanzanian chefs and restaurants to facilitate this expansion.