Zambia
Zambian cuisine is a vibrant and diverse culinary tradition that reflects the country’s rich cultural tapestry, abundant natural resources, and agricultural heritage. At the heart of Zambian food culture is nshima, a thick porridge made from ground maize (corn) flour, known locally as mealie meal. Nshima is not just a staple food but a dietary cornerstone, typically served at every meal. Its preparation involves boiling water and gradually adding the maize flour until it reaches a dense, dough-like consistency. Nshima is traditionally paired with various relishes and side dishes, which are essential to the Zambian dining experience. Relishes, known locally as "ndiwo" or "dende," vary widely and can include vegetables, meats, and fish. Leafy greens such as rape, pumpkin leaves (chibwabwa), and cassava leaves (katapa) are common vegetable accompaniments, often cooked with tomatoes, onions, and groundnuts (peanuts). Beans, peas, and okra also feature prominently in Zambian vegetable dishes. For meat lovers, chicken, beef, goat, and game meats like impala and kudu are popular choices, usually stewed or grilled. Freshwater fish, particularly bream and tilapia from Zambia's numerous rivers and lakes, also play a significant role in the diet, often grilled, fried, or dried and then cooked in a tomato-based sauce. One of the unique aspects of Zambian cuisine is the use of insects as a source of protein. Caterpillars (ifinkubala) and flying termites (inswa) are seasonal delicacies enjoyed by many Zambians. These insects are typically fried or boiled and can be eaten as snacks or served alongside nshima. Their consumption is not only a testament to the resourcefulness of Zambian culinary practices but also an important aspect of food security in rural areas. Another notable feature of Zambian cuisine is its incorporation of indigenous fruits and nuts.
