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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.
Nshima is very similar to ugali or posho of East Africa, sadza of Zimbabwe, pap of South Africa and fufu of West and Central Africa. Obusuma: Kenya: A Kenyan dish made from maize flour (cornmeal) cooked with boiling water to a thick porridge dough-like consistency. In Luhya cuisine it is the most common staple starch. Ogbono soup: Nigeria
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.
The raw ingredient of mielie meal is added to boiling water, the ratio of which produces either porridge [3] or the firmer pap/nshima/sadza. When making porridge, milk is sometimes used to produce a creamier dish. The porridge usually has a thick texture and is commonly eaten for breakfast in southern Africa.
The Ayam Kampong (older spelling) or Ayam Kampung is the chicken breed reported from Indonesia and Malaysia. [1] The name means simply "free-range chicken" or literally "village chicken". In Indonesia and Malaysia, the term ayam kampung refer to indigenous chickens that are raised using traditional free range production techniques by almost ...
It is largely based on meat dishes including mutton, beef, chicken, and fish as well as rice and some other vegetables. [1] Accompanying these staples are dairy products (yogurt, whey, cheeses), various nuts, local vegetables, and fresh and dried fruits. Peshawar, Islamabad, Kabul, Bannu, Quetta, Kandahar and Mardan are centers of Pashtun cuisine.