Zambia

Corn, Greens, and Hearty Nshima – The Inland Power of Zambian Cuisine

Zambia, a landlocked country in Southern Africa famous for Victoria Falls and vast plains, offers a cuisine that is simple, straightforward, and profoundly functional. Its gastronomy is directly tied to its agricultural heritage, where local ingredients and family traditions reign.

Zambian cuisine revolves almost exclusively around one key ingredient: corn. This is ground into mealie-meal, from which Nshima (pronounced ‘n-shee-ma’) is made – a thick, white porridge that forms the foundation of every lunch and dinner. Nshima, much like Fufu in West Africa, serves as an “edible utensil” and is consumed by hand. Due to its inland location, the cuisine relies less on seafood and more on inland resources.

Iconic Dishes and the Family Table:

The basic Zambian meal always consists of Nshima accompanied by two or three different Relishes (side dishes/sauces, also called ndiwo). These provide flavor and protein. These relishes can be:

• Meat-based: Beef or chicken stew, often with tomatoes and onions.
• Fish-based: For example, small dried fish called Kapenta from Lake Tanganyika, prepared in a spicy sauce.
• Vegetable-based: Especially Chibwabwa (pumpkin leaves) or other local leafy greens, stewed with groundnut paste (Ifisashi).

Dining is a family affair, where Nshima and relishes are shared from central bowls. Zambian cuisine is thus about sustenance, community, and the masterful use of seasonal harvests to create a nutritious and satisfying experience.