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Zambia, officially: Republic of Zambia Formerly Northern Rhodesia, the country's name reflects the Zambezi river. The capital and largest city is Lusaka and Zambia gained independence from Britain on October 24th 1964. Zambia's population comprises about 72, mostly Bantu-speaking ethnic groups, but almost 90% of Zambians belong to the nine main ethnolinguistic groups: the Bemba, Nyanja-Chewa, Tonga, Tumbuka, Lunda, Luvale, Kaonde, Nkoya and Lozi. he official language is English, used to conduct official business and is the medium of instruction in schools. Commonly-spoken indigenous languages include the 7 major languages: Chibemba, Chinyanja, Lunda, Chitonga, Kaonde, Silozi and Luvale. These 7 languages are taught in schools and broadcast on national radio and television. All-in-all there are 42 languages spoken in Zambia. Zambia's constitution identifies the country as a Christian nation, but a variety of religious traditions exist. Traditional religious thought blends easily with Christian beliefs in many of the country's syncretic churches. Islam also has a visible presence especially in urban settings. Zambia's relative isolation and it's position atop a plateau in south-central Africa meant that it has been more isolated from external influences than other African countries. As a result, Zambian cuisine is one of the most traditionally native ones in Africa. The traditional staple of the diet is Nshima, a cornmeal pottage. Indeed, Nshima is such a big part of the Zambian culture and history that many rituals, expectations, expressions, customs, beliefs, and songs have developed in the culture around working for, cooking, and eating this dish. Despite this, foods such as cassava, peanuts and chillies have made their way into the Zambian diet. Unusually, though Zambia is culturally diverse with over 70 tribes and languages Zambian cuisine is fairly homogeneous. But there are differences between Eastern Zambia and Northern Zambia. In eastern Zambia (home of the Tumbuka peoples) meat is a more important part of the diet. Mice remain the staple, but beef chicken and mutton are also consumed. Meat stews, often flavoured with baking soda, salt and cayenne pepper are served with Nshima. Bemba cuisine of northern Zambia makes more use of peanuts, tomatoes, Onion, collard greens, pumpkin leaves, sweet potato leaves, spinach and cooked cabbage. Meat can be added to these stews, but this is not always the case. These stews tend to be served with Nshima or Samp. |
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The alphabetical list of recipes from Zambia follows (limited to 100 recipes per page). There are 12 recipes in total:
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Those obsessive about wild foods will source a whole meal from the wild. But this is not the way that it's best to start with or even to keep going with wild foods. It's far better to gather a few fruit, wild greens or mushrooms and to add these to your everyday cookery. This way you get an introduction to the range of wild foods available and you begin to extend your cookery by adding wild ingredients.
Senegal was formerly the capital of French West Africa and the French influence remains strong in the country, not least in the cooking. French cooking techniques and European vegetables mix with rice, fish and hot chillies to yield a cuisine that is vibrant exciting and above all tasty. Try out two classic Senegalese dishes for yourselves here.
Mushrooms are an amazing foodstuff, neither plant nor animal but a whole kingdom of life all their own. Though many mushrooms are cultivated the vast majority can only be found in the wild. Here you find recipes for both wild and cultured mushrooms so that you can know how to get the best out of them...
Tanzaia is a diverse country comprised of the mainland, Tanganyika and the island of Zanzibar. The cuisine of this country are influenced by Arabic, British, French and Indian cuisines producing a fusion of native and imported culinary influences that are vibrant and fascinating. Here you will see two typical Tanzanian recipes for a main course and a dessert...
Ghana is one of the most fertile and productive of West African countries. It is also the inheritor nation of the Ga and Ashanti poeples, ancient rulers of West Africa. The cuisines of Ghana are diverse and characterized by he use of chillies, native spices and boiled eggs in the cooking. Here you will find two typical Ghanaian recipes.
The recipe here for moy-moy with pepper soup gives a vegetarian version of the classic West African 'pepper soup' (chilli-based stew). The moy-moy (or steamed black-eyed bean cakes) represent a Nigerian classic that's typically steamed in banana or plantain leaves. I've adapted the recipe to make them more muffin-like (which is better in terms of providing a substantial vegetarian meal).
Pork and Aubergine in Hot Sauce is a classic Chinese dish, heavily influenced by the cuisine of Sichuan, China, with its use of hot chilli sauce and mouth-tingling Sichuan pepper (actually a citrus fruit rather than a true pepper!). Learn the secrets of this simple but delicious dish today.
Rather than being a British or English invention, Chutneys originated in India and were re-worked during the 18th century as a means of preserving autumn fruit and vegetables. Here you get a recipe for a classic Indian chatni and a British chutney so you can see how one evolved into the other.
Fusion cooking is the blending of ingredients and cooking techniques from different areas of the globe. Though most people thing of Asian-influenced dishes as being typically 'Fusion' modern Fusion cuisines can represent dishes influenced by the foods of any region of the world. Though South-east Asian, African, Middle Eastern and Indian influences tend to predominate. Here you will learn a little more about fusion cookery and will be presented with a classic Australian fusion dish.
When spring comes around nature begins to offer her bounty of wild flowers and wild greens for your table. Many of these are both edible and good to use. Here you will find two recipes that help you make the most of this natural spring-time bounty...
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