Zambian cuisine is diverse, and it varies by region and tribe. The staple foods in Zambia include maize, cassava, sweet potatoes, beans, and peanuts.
Read on to learn more about some of the most popular Zambia food. If you’ve tried any of the dishes, be sure to leave a comment below.
Best Zambia Food
Below you’ll find a list of the some of the best food in Zambia.
Nshima is a staple food in Zambia and other countries in Southern Africa. It is a type of porridge made from ground maize (corn) meal, and is similar to other African dishes like Ugali, Pap, and Sadza. Nshima is usually served with relish, which can include meat, fish, vegetables, or beans.
To make Nshima, maize meal is mixed with boiling water in a pot and stirred continuously until it thickens into a smooth, stiff porridge. The consistency of the porridge is important, as it should be firm enough to be rolled into balls but not too dry. Once cooked, the porridge is divided into small balls and served with relish.
Nshima is a staple food in Zambia and other parts of Southern Africa, and is often eaten for breakfast, lunch, and dinner. It is an important part of the culture and is served at many special occasions and celebrations.
Nshima is a nutritious and filling food, and is an excellent source of carbohydrates, fiber, and other essential nutrients. It is also relatively inexpensive and easy to prepare, making it a popular choice for many people in Zambia and beyond.
Ifisashi is a popular Zambian dish made with leafy vegetables and peanuts. It is often served with Nshima, a staple food in Zambia made from ground maize meal.
To make Ifisashi, chopped leafy vegetables such as pumpkin leaves, spinach, or kale are boiled until tender. Meanwhile, ground peanuts are roasted and then mixed with water to create a creamy paste.
The peanut paste is then added to the pot with the vegetables, along with tomatoes, onions, garlic, and other seasonings. The mixture is simmered until the flavors have melded together and the sauce has thickened.
Ifisashi is a nutritious and flavourful dish that is enjoyed throughout Zambia and other parts of Southern Africa. It is a good source of protein, fibre, and other essential nutrients, and is often served as a vegetarian or vegan option.
The dish is also versatile and can be made with a variety of different vegetables and seasonings, depending on personal preference and availability.
Munkoyo is a traditional Zambian beverage made from the roots of the Munkoyo tree (also known as the “Lubwe” tree) and is a popular drink in many parts of Zambia. The roots of the tree are first pounded and then soaked in water for several hours. The liquid is then strained and boiled with sugar or honey and sometimes with ginger, lemongrass or other herbs and spices to enhance the flavour.
Munkoyo is known for its refreshing taste and is often consumed as a thirst quencher on hot days. It is also believed to have several health benefits, including aiding digestion and boosting the immune system. Munkoyo is commonly sold by street vendors in Zambia and can also be found in some grocery stores and markets.
Chikanda, also known as African polony, is a traditional Zambian snack that is made from ground peanuts, cassava, and spices. It is often sold by street vendors and is a popular snack throughout Zambia and other parts of Southern Africa.
To make Chikanda, cassava root is peeled, grated, and then squeezed to remove any excess moisture. The grated cassava is then mixed with ground peanuts, chilli powder, salt, and other seasonings to form a thick dough. The dough is shaped into small logs and wrapped in banana leaves, which are then boiled or steamed until the Chikanda is cooked through.
Chikanda has a nutty, slightly spicy flavour and a chewy texture. It is often served as a snack or appetizer and is a popular accompaniment to Nshima, the staple food in Zambia made from maize meal. Chikanda is also believed to have medicinal properties and is often used as a natural remedy for digestive problems.
Chikanda is a unique and flavourful snack that is enjoyed throughout Zambia and other parts of Southern Africa. It is also an important part of the local culture and is often served at special events and celebrations.
Kapenta is a type of small fish that is native to Lake Tanganyika in Africa, which is shared by four countries, including Zambia, Zimbabwe, Tanzania, and the Democratic Republic of Congo. The fish is very popular in these countries and is an important part of the local diet.
Kapenta fish are usually caught using small nets or traps and are dried and smoked for preservation. They can be eaten either dried or rehydrated and are often used as an ingredient in stews, soups, or sauces.
In Zambia and Zimbabwe, Kapenta is typically served with nshima, a staple food made from maize meal, and a relish of tomatoes, onions, and other vegetables. It is also used as an ingredient in other popular dishes, such as kapenta and pumpkin leaves stew.