Baku Kitchen! An independent reference of traditional food

Zambia

Ask what Zambia eats and the answer starts with this: nshima with vegetable and peanut relishes, dried kapenta fish, caterpillar delicacies and fermented maize drinks. Look for Nshima (thick maize porridge lumps eaten with ndiwo relishes), Ifisashi (greens or meat cooked in rich groundnut sauce, Bemba classic) and Chikanda (wild orchid tuber and peanut ‘African polony’, sliced and shared). Maize meal stirred stiff and eaten by hand; maize replaced sorghum and millet as Zambia’s staple under colonial agricultural policy. This atlas has 26 Zambia dishes catalogued below, from everyday cooking to food kept for festivals and special occasions.

26 dishes.

BondweBondweWild amaranth leaves cooked with groundnut paste as relish for nshimaBuka bukaBuka bukaLake Tanganyika perch, firm and white, grilled or fried wholeChibukuChibukuOpaque commercial sorghum beer sold by the carton, shaken before pouringChibwabwaChibwabwapumpkin leaves stewed with groundnuts or tomatoChibwantuChibwantuSweet-sour maize drink thickened and set with wild munkoyo rootChikandaChikandawild orchid tuber and peanut 'African polony', sliced and sharedDeleleDeleleslippery okra relish cooked with traditional soda ashIfinkubalaIfinkubalamopane caterpillars dried then fried with onion, protein-rich delicacyIfisashiIfisashigreens or meat cooked in rich groundnut sauce, Bemba classicImpwaImpwaSmall pale bitter aubergines stewed whole or pounded with groundnutInswaInswaFlying termites fried without oil until crisp, eaten by the handfulKachasuKachasupotent home-distilled spirit from maize or sugarcaneKalembulaKalembulaSweet potato leaves stewed with tomato, onion and groundnutKandoloKandoloSweet potatoes roasted on a brazier and sold hot in the morningKapentaKapentasmall dried Tanganyika sardines fried with tomato and onionKatapaKatapaCassava leaves pounded fine and simmered long with groundnutMabisiMabisiSpontaneously soured milk, thick and tangy, eaten with nshimaMaheuMaheuthick fermented maize-meal beverage, lightly sweetMasukuMasukuWild loquat-like fruit sucked from the skin, sweet and stickyMichopoMichopochunks of goat or beef grilled at taverns with chiliMosiMosiCrisp pale lager named after the smoke that thunders at Victoria FallsMunkoyoMunkoyoLightly fermented maize drink soured with sweet munkoyo rootsNshimaNshimathick maize porridge lumps eaten with ndiwo relishesSeven DaysSeven DaysHome-brewed maize beer fermented about a week, cloudy and sourVillage chicken stewVillage chicken stewfree-range chicken simmered with tomato and onion for guestsVitumbuwaVitumbuwasweet fried dough balls sold at roadsides

  • Chikanda

    Wild orchid tuber and peanut ‘African polony’, sliced and shared. Ready in 30 min prep and 50 min plus 2…

  • Ifisashi

    Greens or meat cooked in rich groundnut sauce, Bemba classic. Ready in 15 min prep and 30 min cooking. 4…

  • Nshima

    Thick maize porridge lumps eaten with ndiwo relishes. Ready in 5 min prep and 30 min cooking. 4 servings. A…

  • Bondwe

    Wild amaranth leaves cooked with groundnut paste as relish for nshima. Ready in 20 minutes prep and 30 minutes cooking.…

  • Buka buka

    Lake Tanganyika perch, firm and white, grilled or fried whole. Ready in 20 minutes prep and 20 minutes cooking. Serves…

  • Chibwabwa

    Pumpkin leaves stewed with groundnuts or tomato. Ready in 30 minutes prep and 30 minutes cooking. Serves 6. A salad…

  • Chibwantu

    Sweet-sour maize drink thickened and set with wild munkoyo root. Ready in 30 minutes prep and 40 minutes cooking. About…

  • Delele

    Slippery okra relish cooked with traditional soda ash. Ready in 15 min prep and 30 min cooking. 6 servings as…

  • Ifinkubala

    Mopane caterpillars dried then fried with onion, protein-rich delicacy. Ready in 30 minutes prep and 40 minutes cooking. Serves 6…

  • Impwa

    Small pale bitter aubergines stewed whole or pounded with groundnut. Ready in 20 minutes prep and 35 minutes cooking. Serves…