Zambia

Zambian cuisine centers on nshima, the thick maize porridge that serves as the starchy heart of every meal. No Zambian feels truly fed without it. The country's 72 ethnic groups each contribute their own relishes (ndiwo)—from dried fish and vegetables to slow-cooked meats and wild greens. Caterpillars, termites, and game meats offer protein in rural areas, while city dining reflects Indian and Western influences. Yet throughout Zambia, the communal meal remains sacred: families gather around shared plates, using the right hand to pinch off nshima and scoop up flavorful relishes.

Nshima

The foundation of Zambian eating—a thick, smooth maize porridge that's shaped into balls and used to scoop up relishes. Make perfect nshima is a point of pride, requiring constant stirring and judgment to achieve the right consistency. No Zambian meal is complete without it.

Ingredients: 200g white maize flour (mealie meal), 600ml water, Pinch of salt (optional).

Preparation: Bring water to a boil in a heavy pot. Add a handful of maize flour while stirring to make a thin porridge. Cook for 5 minutes, stirring constantly. Gradually add remaining flour, stirring vigorously with a wooden spoon (umuiko). The mixture will become very thick. Continue stirring and pressing for 10 minutes until the nshima is smooth, pulls away from the pot, and holds its shape. Wet a wooden spoon and shape the nshima into a smooth dome in the pot. To serve, scoop portions with a wet spoon onto plates. Eat by pinching off small pieces with the right hand.

💡 Nshima should be smooth with no lumps. The test: a properly made nshima won't stick to the pot when cooked correctly.

Ifisashi

Zambia's beloved peanut vegetable relish—greens (typically pumpkin leaves or kale) simmered in a rich groundnut sauce. This nutritious dish is the most popular accompaniment to nshima, loved for its creamy texture and satisfying flavor.

Ingredients: 400g leafy greens (pumpkin leaves, kale, or spinach), 100g peanut butter (smooth), 1 tomato (chopped), 1 onion (diced), 200ml water, 15ml vegetable oil, Salt to taste.

Preparation: Wash greens thoroughly. Chop roughly, discarding tough stems. Heat oil in a pot. Sauté onion until softened, about 5 minutes. Add tomato and cook until broken down. Add greens and a splash of water. Cover and cook until wilted, about 5 minutes. Mix peanut butter with remaining water until smooth. Pour over the greens. Stir well, cover, and simmer for 15-20 minutes until the peanut sauce thickens and coats the greens. Season with salt and serve with nshima.

💡 Traditional ifisashi uses raw ground peanuts, which give a grainier texture. For authenticity, blend roasted peanuts instead of using smooth peanut butter.

Chikanda

Known as "African polony" or "Zambian meatloaf," chikanda contains no meat at all. This unique dish is made from wild orchid tubers ground with peanuts and chili, then baked into dense, protein-rich cakes. It's a beloved snack sold at markets throughout Zambia.

Ingredients: 100g chikanda powder (or substitute 50g tapioca starch + 50g ground peanuts), 100g raw peanuts (ground), 5ml chili powder, 5ml baking soda, 300ml water, Salt to taste.

Preparation: Mix chikanda powder (or substitutes) with ground peanuts, chili, baking soda, and salt. Gradually add water, stirring to form a thick paste. Pour into a greased loaf pan or shape into a log wrapped in banana leaves. Bake at 180°C for 45-60 minutes until firm and browned on top. Cool completely before slicing—chikanda firms up as it cools. Serve sliced as a snack or with nshima as a relish.

💡 Authentic chikanda powder comes from wild orchid tubers and is increasingly rare due to overharvesting. The substitute version captures a similar texture and flavor.