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.
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Inswa
Flying termites fried without oil until crisp, eaten by the handful. Ready in 30 minutes prep and 20 minutes cooking.…
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Kachasu
Potent home-distilled spirit from maize or sugarcane. A wine & spirit recipe from Malawi.
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Kalembula
Sweet potato leaves stewed with tomato, onion and groundnut. Ready in 25 minutes prep and 35 minutes cooking. Serves 6.…
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Kandolo
Sweet potatoes roasted on a brazier and sold hot in the morning. Ready in 5 min prep and 45 min…
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Kapenta
Small dried Tanganyika sardines fried with tomato and onion. Ready in 15 min prep and 25 min cooking. 4 servings.…
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Katapa
Cassava leaves pounded fine and simmered long with groundnut. Ready in 40 minutes prep and 1 hour 30 minutes cooking.…
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Mabisi
Spontaneously soured milk, thick and tangy, eaten with nshima. 15 min to prepare. Makes about 2 litres. A cheese &…
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Maheu
Thick fermented maize-meal beverage, lightly sweet. Ready in 15 min prep and 40 min cooking. 2 litres. A drink recipe…
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Masuku
Wild loquat-like fruit sucked from the skin, sweet and sticky. Ready in 10 min prep and none cooking. Varies with…
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Michopo
Chunks of goat or beef grilled at taverns with chili. Ready in 20 minutes prep and 40 minutes cooking. Serves…