Somewhere Katikati: Where Swahili street food meets global cuisines in Dar es Salaam

I was confused by its cost, but upon experiencing the innovative fusion firsthand, it became clear why Somewhere Katikati stands out.

It was a normal Kitumbua but was sliced into two pieces like a burger and then stuffed with chicken katsu, shredded cabbage, Japanese mayo, and toasted sesame sauce.

Apart from the Vitumbua slide, other dishes that I didn’t dream about or think about were the Ubuyu cake slices.

Ubuyu are baobab seeds. Who doesn’t love them? Then imagine having a cake bite and experiencing the flavour and sourness of it.

The fusion doesn’t end there; they also have a Kashata cake, banana maandazi, and ice cream as dessert.

There are also Kisamvu ravioli that have a creamy béchamel and mushroom sauce.

Other items include Sekela Fried Chicken and waffles, Mishikaki Poppers, which are wrapped with roasted vegetables, and signature Ukwaju honey sauce.

After testing and experiencing it, I sat down with the CEO of Somewhere Katikati, David Tan, who shared with me the inspiration behind the decision to fuse the local Swahili food with international flavour. Excerpts.

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

My background is from Singapore and New Zealand, which are two very diverse countries when it comes to cuisine.

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

My expertise has always been in creating innovative products.

While in my profession it feels like doing the same thing all over every day, the current project feels distinctly different and presents new challenges and opportunities.

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

However, encouragement from those who have tasted my food and the recognition of a potential market gap have motivated me to explore this new path.

I aspire to create food that represents who I am. Having spent a significant part of my young adult years in Tanzania, the country's rich culinary heritage has profoundly 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 blend traditional Swahili cuisine with international styles at Somewhere Katikati?

I don’t know if this is how it started, but I was organising house parties, and I always wanted everyone to bring their drinks, and I always wanted the food to be a bit interesting.

However, looking at the past decades, we have had lots 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 in the past 20 or 30 years.

So the innovation is what I want more from it, so I thought I might try to do something over there.

What is the story behind the name ‘Somewhere Katikati’?

'Somewhere Katikati' was conceived as a vibrant 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 the mundane.

While exploring the name, the English versions such as 'Somewhere in the Middle' or 'Somewhere Between Us' seemed too lengthy.

The Swahili alternative, 'Popote Katikati,' also didn't quite capture the intended essence.

After considering a list of ten potential names, 'Somewhere Katikati' emerged as the perfect fit, encapsulating the spirit of inclusivity and cultural convergence in a concise and memorable way.

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

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

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

By recognising how fundamental flavours interact, we can create harmonious and unique dishes. Additionally, several recipes were co-created with Tanzanian chefs I’ve worked with, ensuring authenticity and innovation in our fusion cuisine.

 What are some of the signature dishes at Somewhere Katikati, and what makes them unique?

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

Perfecting the Ubuyu cake was a labour of love, involving 13 different recipes before we achieved the desired taste.

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

Our Kitumbua sliders are Asian-inspired, blending traditional Swahili flavours with international influences to create a delightful and unique culinary 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 delightful, interesting, and tasty.

Are there any particular international cuisines that you find pair especially well with Swahili flavours?

For me, it's not about what pairs best, as Swahili food already has a foundation influenced by various cuisines, including African, Indian, and Arabic.

This broad foundation allows for a wide range of flavours to be incorporated.

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

With so many cultures represented, practically any cuisine can work well with Swahili flavours.

 Do you prioritise using local, seasonal ingredients in your dishes?

Yeah, everything is from local markets.

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

Staying inspired involves constantly experimenting and exploring new ideas.

Our next planned release is ‘Kashata Kichaa,’ which will feature variations for peanuts, sesame, and coconut.

This innovation aims to blend traditional elements with new twists.

Do you have plans to expand or open more locations?

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 seeking opportunities to collaborate with other Tanzanian chefs and restaurants to facilitate this expansion.