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Zambian cuisine offers a range of dishes, which primarily features nshima, a staple thick porridge crafted from maize flour, locally known as mealie meal. [1] Nshima itself is quite plain, but it is typically accompanied by an array of traditional Zambian side dishes that introduce a spectrum of flavors to the meal.
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.
Nshima (top right corner) with three relishes Kachumbari. Tea and fish are popular features of Malawian cuisine. [1] Sugar, coffee, corn, potatoes, sorghum, cattle and goats are also important components of the cuisine and economy.
This page was last edited on 24 January 2023, at 13:58 (UTC).; Text is available under the Creative Commons Attribution-ShareAlike 4.0 License; additional terms may apply.
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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' .
Ifisashi (in Bemba) or visashi (in Chinyanja) is a traditional Zambian dish prepared with greens and peanuts. [1] [2] Ifisashi is most often eaten with nshima. [3]It is considered a vegetarian dish, but meat can be added if desired.
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