Whether it is to stop and stare at it or brag about having climbed it, Mount Kilimanjaro, is a must do hike for travellers in their 30's and 40's as it rise heavenward to lance the skies and then rushing earthward to meet the surge of alpine forests and lush grasslands is perhaps one of Tanzania’s most enduring images. Rip your eyes away from it and the country opens up to reveal facets that are as nuanced as contours of its landscape. Tribes such as the Barabaig, Masai, and Chagga fleck the landscape with their own disparate customs; walking into their lives whether momentarily or at length gives and understanding of the dynamism this country owns. With nineteen game reserves spread across the country – Serengeti and Arusha being the most well known – a plethora of wildlife leave their footprints upon the grounds here. Lake Victoria, the largest freshwater lake in Africa, reaches out to link Kenya and Uganda and beaches hug the country’s southeast coastline. The Indian Ocean gurgles, whispers and foams in accordance to its changing moods around the islands of Pemba and Zanzibar, both idyllic little spots – the former encased in rolling hills and coral reefs and the latter, home to the historic Stone Town with its narrow alleys and Arabian townhouses. There is much to experience here, not least its cuisine and a chat with its friendly population.
Best time to visit: is during the Dry season, from late June to October, when wildlife viewing is generally at its best. The wildebeest migration in the Serengeti is usually during June and July and the time to see the wildebeest calving is late January to February.
Currency: Tanzanian Shilling
Weather and Average temperature: Tanzania has a tropical climate and there are generally two rainy seasons; short rains are from October to December and the long rains last from March to June. The average summer temperature in Tanzania is 31C (89F) and the average winter temperature is 16C (61F).
National Language: Swahili, English
Top Dishes to try: Nyama Choma – a grilled beef dish slowly barbecued over a bed of hot charcoal, served with barbecued bananas or Ugali (cornmeal added to warm water and heated until it turns dense). Samaki, Mshikaki