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.