About the food of Zambia

South Luangwa National Park, Zambia by Joachim Huber

While you’ll find caterpillars and grasshoppers on the menu on the tropical plateaus of Zambia, maize (a.k.a. sweet corn) is far more common. This southern African nation will enjoy maize as a stiff porridge called nshima, in a beer called chibuku, and in sweet loafs (similar to our cornbread, but made with fresh corn [Recipe]).

Victoria Falls, Zambia by Someone35

Like many African countries, the groundnut (a.k.a. peanut) is beloved, especially when stirred into stewed greens. Peanut oil is also preferred by many Zambian families, as for when they fry up a batch of sliced plantains. There’s also the peanut sausage. According to the World Cookbook for Students:

A vegetarian “sausage” named after the wild orchid tubers called chinaka or chikanda (depending on the ethic group) used to gel them.

Amazing.

Fish market stall on Great East Road at the Luangwa Bridge, Zambia by Hans Hillewaert

Fishing has a big influence on the diet of Zambians who live near the many lakes, and it is often salted and dried for preservation or travel over long distances. The salted fish is later used in stews and soups, perhaps with a few onions and tomatoes [Recipe].

Typical Landscape of the Nyika Plateau by Dr. Thomas Wagner

Much of the population is concentrated in the cities, where meals like Mealie Tart (a beef and cornmeal pie of sorts) can easily be made in more westernized kitchens.

Outside of the cities, many kitchens are outdoors.