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.
World Food Programme (WFP) initiative helps farmers recover from droughts that are likely to become more severe and frequent with climate change.
Farmers were also encouraged to produce drought-tolerant and nutritious crops such as cassava, orange maize, cowpeas and groundnuts.

Zambia - See the recipes

Appetizer recipes coming soon

Main recipes

Ugali corn fufu

Side dishes recipes

Peri peri sauce Dessert recipes coming soon

Peri peri sauce Ugali corn fufu

Cooking in Zambia