The cuisine of Zambia - Africa

The foods of Zambia

Specialities

Freshwater fish: Bream, Nile perch and salmon from the Kafue, Luapula and Zambezi rivers.
Nshima: A stiff porridge made from ground maize – a staple eaten daily in the rural areas. A thinned down version may be eaten for breakfast with sugar and butter.
Ndiwo: A relish or sauce made from meat or fish boiled with green vegetables, usually served with nshima.
Ifisashi: Vegetarian stew of peanuts, tomatoes, spinach and cabbage, used to accompany nshima.
Samp and beans: Starchy dish made from crushed maize kernels and beans.
Biltong: Spiced, dried meat usually made from beef or game meat.
Sautéed insects: Grasshoppers, caterpillars, cicadas, flying ants and mopane worms are seasonal delicacies for rural Zambians.
Kapenta: A small sardine from Lake Tanganyika that is salted and sundried before eating.

The types of Cuisines in Zambia are influenced by:

The regional cuisine

Appetizer recipes coming soon
Main recipes coming soon
Side dishes recipes coming soon
Dessert recipes coming soon

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The Regional cooking of Zambia

The foods of Zambia

more details coming soon

African - See the recipes

Appetizer recipes coming soon

Main recipes

Moroccan spiced chicken breasts Moroccan spiced chickpea soup Skillet chicken and rice Side dishes recipes coming soon
Dessert recipes coming soon

Moroccan spiced chicken breasts Moroccan spiced chickpea soup Skillet chicken and rice

Cooking in Zambia