Zambian Cuisine

Zambian cuisine is hearty, wholesome and centred on nshima, the thick maize-meal porridge that is the beloved staple of nearly every meal, rolled into balls by hand and used to scoop up accompanying relishes. These relishes, or ndiwo, range from cooked leafy greens like rape and pumpkin leaves to beans, groundnuts, and stewed or grilled meat and fish. Fresh fish from the great rivers and lakes, especially bream and the tiny dried kapenta, is prized, alongside adventurous seasonal treats like caterpillars and flying ants.

What you actually see

• Nshima and ndiwo - the maize staple with its relishes.
• The leafy greens - the cooked rape, pumpkin and cassava leaves.
• The river fish - the fresh bream and dried kapenta.
• The bush delicacies - the seasonal caterpillars and flying ants.

When to go

Year-round; a home-cooked meal of nshima shared by hand is the warmest introduction to Zambian food and culture, and markets and simple eateries serve authentic, filling meals. Fresh fish is best near the rivers and lakes, and the seasonal bush delicacies appear at particular times of year.

Honest expectations

Zambian food is simple, filling and maize-heavy rather than richly spiced or varied, so its appeal is honest, hearty home cooking and the communal ritual of sharing nshima by hand rather than culinary complexity; the seasonal caterpillars and flying ants are an adventurous, acquired taste. Take the usual care with water and street food. Shared with local warmth, though, it is a genuine taste of everyday Zambian life.

Nearby

Lusaka, Livingstone and every town have their markets and eateries.