The cuisine of Zambia - Africa
Africa Zambia ZM
The foods of Zambia
SpecialitiesFreshwater 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 regional cuisineAppetizer recipes coming soon
Main recipes coming soon
Side dishes recipes coming soon
Dessert recipes coming soon
African - See the recipesAppetizer recipes coming soon
Main recipesChicken salad Moroccan spiced chicken breasts Moroccan spiced chickpea soup Skillet chicken and rice
Side dishes recipesEthiopian injera Dessert recipes coming soon
Cooking in Zambia