Discover traditional Zambian recipes with a modern twist, bringing heritage cuisine to your table. Enjoy dishes like nshima with sautéed greens, kapenta fish tacos, and sweet potato soup.
How to Transform Traditional Recipes
by John Katebe •
Food
How to Prepare Nshima (Sima -Ubwali – Sadza) – Video
by JS •
In Zambia, as in several countries in Africa, Nshima forms the staple food. Also known as Sima, Ubwali, Sadza, it is Zambians what rice or potatoes are in other cultures. Nshima is also known as Sima and as Ubwali,depending on where you are. It is made from maize meal. The dried maize is ground into…
Chikanda – Let’s Cook With Gloria
by Gloria Miyoba •
TODAY’S RECIPE IS CHIKANDA. Chikanda is mainly eaten by Bembas from Northern Province and Muchinga Province.Chikanda grows naturally in the bushes of Zambia.It looks like small pototatoes. Photo by J.M.Garg – Wikipedia. YOU WILL NEED: 250 grams chikanda 500 grams unshelled groundnuts A pinch of salt,chilly powder and soda. METHOD: Wash chikanda in clean cold water. After that remove from the water and put it on a tray and dry them for a few minutes. Pound the chikanda and sieve as…
Kapenta – What’s in a Name?
by JS •
Do you know the link between Kapenta and the Copperbelt province of Zambia? Kapenta is a popular small, silvery fresh water lake fish. It is also a name with an interesting history. The name Kapenta was coined by miners on the Copperbelt to describe two closely related species of Lake Tanganyika fresh water fish –…
Mundyoli – Let’s Cook With Gloria
by Gloria Miyoba •
TODAY’S RECIPE IS MUNDYOLI. Mundyoli is a vegetable found in the southern part of Zambia. It is eaten by the Tonga people. Mundyoli is made out of pumpkin leaves. Fresh pumpkin leaves are pounded and then rolled into small balls like the size of a golf ball.They are dried in the sun for close to one month.…
Ibondwe – Cooking With Gloria
by Gloria Miyoba •
Ibondwe this is a tasty wild vegetable. It’s known as Wild Spinach in English. It grows as a weed in common vegetable garden. With time people have realised it’s nutritional values and it’s also grown like other vegetables. You Will Need: 1kg Ibondwe (Wild Spinach). Cut it in big slices because it shrinks after cooking. Wash it…
Cassava (Manioc) – Let’s Cook With Gloria
by Gloria Miyoba •
Cassava is a tuber and eaten by all tribes in Zambia. It is mainly grown in the Western and Northern province of Zambia. The leaves are edible and known as Katapa in the local languages.The tuber is known as Kalundwe, Tute and Mwanja in local languages. When dried and ground cassava meal is good for…
Mushrooms – Let’s Cook With Gloria
by Gloria Miyoba •
Photo by Steinpilzen Wild mushrooms grow in the Zambian bushes during the rainy season. There are different varieties. Lets try out this delicious meal. You Will Need: 700grams mushroom 200mls cooking oil (cholesterol free) 1 medium size onion 1 large ripe tomato 750mls water 1/4 teaspoon salt. METHOD: Place the mushrooms in a bowl. Wash in clean cold…
Village Chicken
by Gloria Miyoba •
Photo: Tom W. Sulcer A chicken is a well-known bird all over the world and is very delicious. A village chicken is not fed on special chicken feed like broiler starter and finisher. A village chicken wonders about during the day in search of food. It is not confined to the chicken run like…
Dried Kapenta Recipe
by Gloria Miyoba •
Kapenta is a type of tiny sardine fish found in zamia. It can either be eaten dry or fresh. It is found in three different parts of Zambia, namely Siavonga in Southern Province, in Luapula and Muchinga provinces. You will need: 500 grams dried Kapenta 1 large tomato 1 medium onion…
