Interesting pronunciation of "maharage" (you can hear this on the link below), I think is a little similar to Spanish except for the silent h, but for those with trained ears or native Spanish speakers I think this sounds like "ma-ja-rra-gue" (with the stress in "rra").
Other data related:
Tanzanian cuisine is both unique and widely varied. Along the coastal regions (Dar es Salaam, Tanga, Bagamoyo, Zanzibar, and Pemba), spicy foods are common, and there is also much use of coconut milk. Regions in Tanzania's mainland also have their own unique foods. Some typical mainland Tanzanian foods include wali (rice), ugali (maize porridge), chapati (a kind of bread), nyama choma (grilled meat), mshikaki (marinated beef), samaki (fish), pilau, biriyani, and ndizi-nyama (plantains with meat). Vegetables commonly used in Tanzania include bamia (okra), mchicha (a kind of spinach), njegere (green peas), maharage (beans), and kisamvu (cassava leaves).
Famous Tanzanian snack foods include maandazi (fried dough), isheti, kashata (coconut bars), kabaab (kebab), sambusa (samosa), mkate wa kumimina (Zanzibari rice bread), vileja, vitumbua (rice patties), bagia, and many others.
Since a large proportion of Indians have migrated into Tanzania, a considerable proportion of Tanzanian cuisine has been influenced by Indian cuisine. Famous chefs, such as Mohsin Asharia, have revolutionized traditional Indian dishes, such as kashata korma tabsi and voodo aloo. Many Indians own restaurants in the heart of Dar es Salaam, and have been welcomed by indigenous Tanzanians.