Zambian cuisine

Zambian cuisine is largely based on ''nshima'', which is a food prepared from pounded white maize. ''Nshima'' is part of nearly every Zambian meal. In addition to ''nshima'', Zambian cuisine includes various types of stew, cooked vegetables and different types of beer. Dried fish and insects are also eaten.

About

Food

Zambia's staple food is maize. ''Nshima'' makes up the main component of Zambian meals and is made from pounded white maize. It is served with "relish", stew and vegetables and eaten by hand (preferably the right hand). ''Nshima'' is eaten during lunch and dinner. ''Nshima'' may be made at home, at food stalls and at restaurants. In traditional communities, the making of ''nshima'' is a long process, which includes drying the maize, sorting the kernels, pounding it and then finally cooking it.

The types of relish eaten with ''nshima'' can be very simple, such as ''chibwabwa'', or pumpkin leaves. Other names for the relish are ''katapa, kalembula''and ''tente''. The relish made with green vegetables is generally known as or . A unique way to create relish relies on cooking with ''chidulo'' and ''kutendela''. ''Chidulo'' is used in dishes made with green, leafy vegetables and also for wild mushrooms. The ''chidulo'' is made of burnt, dry banana leaves, bean stalks or maize stalks and leaves. The ashes are then collected, added to water and strained. The resulting liquid tastes like vinegar. ''Kutendela'' is a prepared peanut powder made of pounded raw peanuts and is added to the chidulo sauce.

''Ifisashi'' is another common food in Zambia. It is a type of stew, made with greens and peanuts and served with nshima. ''Ifisashi'' can be vegetarian or cooked meat can be added to the stew. '' Samp'' is also eaten in Zambia.

''Kapenta'', a small sardine from Lake Tanganyika, has been introduced in lakes in Zambia. The fish is caught and dried to be cooked later, or it can be cooked fresh. Gizzards are also a popular delicacy in Zambia.

Various insects are also eaten. These include stink bugs and mopani worms.

Alcohol

In Zambia, traditional beer is made from maize. Individual villages once brewed their own recipes and it was shared communally. Maize beer is also brewed commercially in Lusaka, with Chibuku and Shake-Shake being popular brands. Other types of beer that are popular include Mosi and Rhino. The first Zambian beer festival was held on September 25, 2009, at the Barclays Sports Complex in Lusaka.

History

The use of maize in dishes such as ''nsima'' or ''nshima'' happened during the latter half of the 20th century.

The Bemba people, who live in what is now Zambia, traditionally ate what was available depending on weather patterns. Bemba meals included a type of thick porridge made of millet called ''ubwali'' which was eaten with "relish" called ''umunani''. ''Ubwali'' was eaten with nearly every meal. ''Umunani'' was most often a type of stew made with meat, fish, insects or vegetables. The Bemba preferred to eat ''ubwali'' with only one type of relish at a time. The stews made with meat and vegetables were cooked with salt and sometimes ground-nuts. Generally, the Bemba did not eat raw food. Overall, Bemba cooking was fairly plain in taste and only occasionally acidic or spicy. Beer was an important part of social events for the Bemba people and beer was brewed often during harvest months.

Like the Bemba, the Chewa people also eat a porridge, called ''nsima'', which is eaten with vegetables and used as a scoop.

The Tonga people of the region have traditionally eaten insects which are cooked or dried.

See also

* Sylvia Banda

References

Citations

Sources

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External links

* http://www.zambia-travel-guide.com/bradt_guide.asp?bradt=1149
* https://www.britannica.com/place/Zambia

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Zambia
Cuisine