Zambian cuisine

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.

The national cuisine is unified by staple foods, with variations manifesting chiefly in cooking techniques that vary by region.

[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.

[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.

[14] Tute Ne Mbalala (Cassava with Groundnuts) is a Zambian street food that elevates its taste with a smoky, nutty twist.

Recognizable by their triangular shape, they're packed with a savory filling of minced meat and spiced vegetables like carrots and potatoes.

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”.

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.

Its preparation involves thickening corn flour with boiling water, adding munkoyo roots, and then allowing the mixture to ferment overnight.