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Zambia's staple food is maize. [2] Nshima makes up the main component of Zambian meals and is made from pounded white maize. [3] [4] It is served with "relish", stew and vegetables and eaten by hand (preferably the right hand). [3] [4] Nshima is eaten during lunch and dinner. [5] Nshima may be made at home, at food stalls and at restaurants.
Using the right thumb to indent the nshima ball is a technique used by advanced nshima diners in order to easily scoop the relish or sauce of the dish. In Zambia, umuto (Bemba language) refers to the drippings/broth/sauce of a side dish or stew; and the act of scooping an ample amount of it with a nshima ball is called inkondwa.
The Lala are traditionally small scale farmers, hunters, and fishermen. Staple foods include the cassava, finger millet, groundnuts, and maize. In the past, the main food of the Lala was 'nshima ya maho na Mulimwa' (nshima with beans). The nshima could come from mielie-meal of amale' , kalundwe', or 'tute' .
[1] [2] Ifisashi is most often eaten with nshima. [3] It is considered a vegetarian dish, but meat can be added if desired. [1] [2] Ifisashi is a dish best enjoyed hot and is often served as a main course. [1] In Zambia, ifisashi is accompanied by cereals such as millet, sorghum, rice, cassava, or yam when nshima is not available. [4]
A cornmeal product and a staple food in Zambia, Malawi and the Kasai Oriental and Kasai Occidental provinces of the Democratic Republic of Congo. It is made from ground maize (corn) flour known locally as "mealie-meal". Nshima is very similar to ugali or posho of East Africa, sadza of Zimbabwe, pap of South Africa and fufu of West and Central ...
Chomolia is a vegetable widely farmed in Zimbabwe and Zambia.It is usually prepared as a relish for maize meal (Sadza in Shona and lsitshwala in Ndebele), Nshima in Zambia). ). Chomolia is green in colour and households grow it in their domestic gardens, watering them at least once a week during the dry season, though little additional watering is necessary in the rainy seaso
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Chikanda has been eaten for hundreds of years by people in parts of Zambia, northern Malawi, and southwestern Tanzania. [4] The dish is traditionally associated with the Bemba tribe in northeast Zambia, although it is eaten throughout Zambia today. [2]