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Zambian cuisine offers a range of dishes, which primarily features nshima, a staple thick porridge crafted from maize flour, locally known as mealie meal. [1] Nshima itself is quite plain, but it is typically accompanied by an array of traditional Zambian side dishes that introduce a spectrum of flavors to the meal. [1]
Zambia's cultural diversity, comprising over 72 tribes across 10 provinces, has an array of culinary practices. The national cuisine is unified by staple foods, with variations manifesting chiefly in cooking techniques that vary by region. A notable example is the popular snack made from cassava and groundnuts, which is roasted in some locales while fried in others. [1] Additionally, Zambia's tropical climate facilitates the cultivation of a vast range of crops that contribute to the local gastronomy. Markets and street vendors are abundant with fresh vegetables, and foraged wild greens are also a staple in the Zambian diet. [1]
Zambia's staple food is maize. [2] Nshima makes up the main component of Zambian meals and is made from pounded white maize. [3] [4] It is served with "relish", stew and vegetables and eaten by hand (preferably the right hand). [3] [4] Nshima is eaten during lunch and dinner. [5] Nshima may be made at home, at food stalls and at restaurants. [4] [6] 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. [7]
The types of relish eaten with nshima can be very simple, such as chibwabwa, or pumpkin leaves. [6] [6] Other names for the relish are katapa, kalembula and tente. [5] The relish made with green vegetables is generally known as delele or thelele. [5] A unique way to create relish relies on cooking with chidulo and kutendela. [5] Chidulo is used in dishes made with green, leafy vegetables and also for wild mushrooms. [5] The chidulo is made of burnt, dry banana leaves, bean stalks or maize stalks and leaves. [5] The ashes are then collected, added to water and strained. [5] The resulting liquid tastes like vinegar. [5] Kutendela is a prepared peanut powder made of pounded raw peanuts and is added to the chidulo sauce. [5]
Ifisashi is another common food in Zambia. [8] It is a type of stew, made with greens and peanuts and served with nshima. [8] Ifisashi can be vegetarian or cooked meat can be added to the stew. [9] Samp is also eaten in Zambia. [10]
Kapenta , a small sardine from Lake Tanganyika, has been introduced in lakes in Zambia. [11] The fish is caught and dried to be cooked later, or it can be cooked fresh. [11] Gizzards are also a popular delicacy in Zambia. [12]
Various insects are also eaten. These include stink bugs [13] and mopani worms. [14]
Tute Ne Mbalala (Cassava with Groundnuts) is a Zambian street food that elevates its taste with a smoky, nutty twist. This snack blends the starchy texture of cassava with the richness of groundnuts, making it an ideal grab-and-go bite. [15] Samosas are a favorite among fried treats in Zambia, they have traversed from Indian origins to become a beloved snack. Recognizable by their triangular shape, they're packed with a savory filling of minced meat and spiced vegetables like carrots and potatoes. [15] Vitumbuwa (Puff-Puff) is a common sight in Zambia and across many African nations, sold by street vendors and in markets. Made from wheat flour dough, these golden-brown, deep-fried balls are a budget-friendly treat, often found at bus stops and schools, and are a perfect complement to tea, coffee, or juice. [15] Chikanda (African Polony) is another unique Zambian dish with enough versatility to be enjoyed as a snack, dessert, side, or even a main course that originates from the Bemba tribe in northeastern Zambia. [15] It is crafted from the dried and ground tubers of orchids mixed with peanuts and chili, it has a meaty texture, earning it the nickname “African Polony”. [15]
Thobwa is a Zambian traditional drink, known for its carbohydrate content. While it's popular across Africa and thought to have originated there, it's especially favored in Zambia's eastern regions. Made from simple ingredients like sugar, water, and millet or sorghum flour, Thobwa is not only a refreshing choice but also a common energy-boosting breakfast option. It can be enjoyed either warm or cold. [15] Munkoyo is another indigenous Zambian beverage that is crafted from the roots of the munkoyo plant and corn flour. The roots are a key component in many of Zambia's nutritional drinks. Its preparation involves thickening corn flour with boiling water, adding munkoyo roots, and then allowing the mixture to ferment overnight. Further fermentation follows after removing the roots, culminating in a drink that pairs well with meat or fish, or stands alone as a satisfying refreshment. [15] Maheu is a beloved drink in Zambia, akin to Thobwa but differentiated by its base of corn flour. This mixture of corn flour, water, and sugar ferments over several days to create a non-alcoholic, tangy beverage. Maheu's sour profile is a result of its natural fermentation, offering a preservative-free drink experience. Served chilled, it stands out as one of the many natural beverages available in Zambia. [15]
In Zambia, traditional beer is made from maize. [16] Individual villages once brewed their own recipes and it was shared communally. [17] Maize beer is also brewed commercially in Lusaka, with Chibuku and Shake-Shake being popular brands. [18] [19] Other types of beer that are popular include Mosi and Rhino. [16] [19] The first Zambian beer festival was held on September 25, 2009, at the Barclays Sports Complex in Lusaka. [20]
The use of maize in dishes such as nsima or nshima happened during the latter half of the 20th century. [21]
The Bemba people, who live in what is now Zambia, traditionally ate what was available depending on weather patterns. [22] Bemba meals included a type of thick porridge made of millet called ubwali which was eaten with "relish" called umunani. [23] Ubwali was eaten with nearly every meal. [24] Umunani was most often a type of stew made with meat, fish, insects or vegetables. [25] The Bemba preferred to eat ubwali with only one type of relish at a time. [26] The stews made with meat and vegetables were cooked with salt and sometimes groundnuts. [26] Generally, the Bemba did not eat raw food. [27] Overall, Bemba cooking was fairly plain in taste and only occasionally acidic or spicy. [28] Beer was an important part of social events for the Bemba people and beer was brewed often during harvest months. [29] [30]
Like the Bemba, the Chewa people also eat a porridge, called nsima, which is eaten with vegetables and used as a scoop. [7]
The Tonga people of the region have traditionally eaten insects which are cooked or dried. [31]
Porridge is a food made by heating or boiling ground, crushed or chopped starchy plants, typically grain, in milk or water. It is often cooked or served with added flavourings such as sugar, honey, fruit, or syrup to make a sweet cereal, or it can be mixed with spices, meat, or vegetables to make a savoury dish. It is usually served hot in a bowl, depending on its consistency. Oat porridge, or oatmeal, is one of the most common types of porridge. Gruel is a thinner version of porridge and congee is a savoury variation of porridge of Asian origin.
Finnish cuisine is notable for generally combining traditional country fare and haute cuisine with contemporary continental-style cooking. Fish and meat play a prominent role in traditional Finnish dishes in some parts of the country, while the dishes elsewhere have traditionally included various vegetables and mushrooms. Evacuees from Karelia contributed to foods in other parts of Finland in the aftermath of the Continuation War.
Mămăligă is a polenta made out of yellow maize flour, traditional in Romania, Moldova, Hungary, Ukraine and among Poles in Ukraine, the Black Sea regions of Georgia and Turkey, and Thessaly and Phthiotis, as well as in Bulgaria (kacamak) and in Greece. It is traditional also in Italy, Switzerland, Slovenia, Croatia, Brazil, with the name polenta.
African cuisine is a staple of the continent's culture, and its history is entwined with the story of the native people of Africa. The foods that native Africans eat have been influenced by their religions, as well as by their climates and lifestyles. The first Africans to inhabit the continent were hunter-gatherers who ate what they could find in nature. As agriculture became more common in Africa, so did agriculture-based diets.
Ugali, also known as posho, nsima, and other names, is a type of corn meal made from maize or corn flour in several countries in Africa. It is cooked in boiling water or milk until it reaches a stiff or firm dough-like consistency. In 2017, the dish was added to the UNESCO Representative List of the Intangible Cultural Heritage of Humanity, one of a few foods in the list.
Mielie meal, also known as mealie meal or maize meal, is a relatively coarse flour made from maize or mealies in Southern Africa, from the Portuguese milho. This is uncertain, as "mealie", in South Africa is an Afrikaans word. Etymology. Borrowed from Afrikaans mielie, from obsolete Dutch milie, from Old French mil (“millet”). It is also known by various other indigenous language names depending on the locality or country. It was originally brought to Africa from the Americas by the Portuguese.
Ugandan cuisine consists of traditional and modern cooking styles, practices, foods and dishes in Uganda, with English, Arab, and Asian influences.
The cuisine of Botswana is unique but shares some characteristics with other cuisines of Southern Africa. Examples of Setswana food include pap, samp, vetkoek, bogobe and mophane worms. A food unique to Botswana is seswaa, salted mashed-up meat.
Ghanaian cuisine refers to the meals of the Ghanaian people. The main dishes of Ghana are centered around starchy staple foods, accompanied by either sauce or soup as well as a source of protein. The primary ingredients for the vast majority of soups and stews are tomatoes, hot peppers, and onions. As a result of these main ingredients, most Ghanaian soups and stews appear red or orange.
Sierra Leonean cuisine consists of the cooking traditions and practices from Sierra Leone. It follows the traditions of other West African cuisines. The country has 16 tribal ethnic groups.
Nigerian cuisine consists of dishes or food items from the hundreds of Native African ethnic groups that comprises Nigeria. Like other West African cuisines, it uses spices and herbs with palm oil or groundnut oil to create deeply flavored sauces and soups.
Burkinabé cuisine, the cuisine of Burkina Faso, is similar to the cuisines in many parts of West Africa, and is based on staple foods of sorghum, millet, rice, fonio, maize, peanuts, potatoes, beans, yams and okra. Rice, maize and millet are the most commonly eaten grains. Grilled meat is common, particularly mutton, goat, beef and fish.
The cuisine of Rwanda is based on local staple foods produced by the traditional subsistence-level agriculture and has historically varied across different areas.
The cuisine of Niger draws on traditional African cuisines. Various spices are used and meals include grilled meat, seasonal vegetables, salads, and various sauces. Meals in Niger usually start with colorful salads made from seasonal vegetables. Moringa leaves are a favorite for a salad.
Chadian cuisine is the cooking traditions, practices, foods and dishes associated with the Republic of Chad. Chadians use a medium variety of grains, vegetables, fruits and meats. Commonly consumed grains include millet, sorghum, and rice as staple foods. Commonly eaten vegetables include okra and cassava. A variety of fruits are also eaten. Meats include mutton, chicken, pork, goat, fish, lamb and beef. The day's main meal is typically consumed in the evening on a large communal plate, with men and women usually eating in separate areas. This meal is typically served on the ground upon a mat, with people sitting and eating around it.
Central African cuisine includes the cuisines, cooking traditions, practices, ingredients and foods of the Central African Republic (CAR). Indigenous agriculture in the country includes millet, sorghum, banana, yam, okra, yellow onion, garlic, spinach, rice and palm oil. Imported crops of American origin include maize, manioc (cassava), peanuts, chili peppers, sweet potato and tomato. Additional foods include onions, garlic, chiles and peanuts.
Angolan cuisine has many dishes popular among nationals and foreigners, including funge, mufete, calulu, moamba de galinha, moamba de ginguba, kissaca, and mukua sorbet.
Chikanda is a Zambian dish made from the boiled root tubers of terrestrial orchids also called chikanda. The dish is often called "African polony" because it has a texture that resembles bologna. Chikanda can be eaten as a snack, dessert, or an accompaniment to nshima, a maize flour porridge.
