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Zambia, officially: Republic of Zambia Formerly Northern Rhodesia, the country's name reflects the Zambezi river. The capital and largest city is Lusaka and Zambia gained independence from Britain on October 24th 1964. Zambia's population comprises about 72, mostly Bantu-speaking ethnic groups, but almost 90% of Zambians belong to the nine main ethnolinguistic groups: the Bemba, Nyanja-Chewa, Tonga, Tumbuka, Lunda, Luvale, Kaonde, Nkoya and Lozi. he official language is English, used to conduct official business and is the medium of instruction in schools. Commonly-spoken indigenous languages include the 7 major languages: Chibemba, Chinyanja, Lunda, Chitonga, Kaonde, Silozi and Luvale. These 7 languages are taught in schools and broadcast on national radio and television. All-in-all there are 42 languages spoken in Zambia. Zambia's constitution identifies the country as a Christian nation, but a variety of religious traditions exist. Traditional religious thought blends easily with Christian beliefs in many of the country's syncretic churches. Islam also has a visible presence especially in urban settings. Zambia's relative isolation and it's position atop a plateau in south-central Africa meant that it has been more isolated from external influences than other African countries. As a result, Zambian cuisine is one of the most traditionally native ones in Africa. The traditional staple of the diet is Nshima, a cornmeal pottage. Indeed, Nshima is such a big part of the Zambian culture and history that many rituals, expectations, expressions, customs, beliefs, and songs have developed in the culture around working for, cooking, and eating this dish. Despite this, foods such as cassava, peanuts and chillies have made their way into the Zambian diet. Unusually, though Zambia is culturally diverse with over 70 tribes and languages Zambian cuisine is fairly homogeneous. But there are differences between Eastern Zambia and Northern Zambia. In eastern Zambia (home of the Tumbuka peoples) meat is a more important part of the diet. Mice remain the staple, but beef chicken and mutton are also consumed. Meat stews, often flavoured with baking soda, salt and cayenne pepper are served with Nshima. Bemba cuisine of northern Zambia makes more use of peanuts, tomatoes, Onion, collard greens, pumpkin leaves, sweet potato leaves, spinach and cooked cabbage. Meat can be added to these stews, but this is not always the case. These stews tend to be served with Nshima or Samp. |
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The alphabetical list of recipes from Zambia follows (limited to 100 recipes per page). There are 12 recipes in total:
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A curry in a South Asian or Southeast Asian dish of meat or vegetables cooked in a spiced gravy. The traditions of classic curries lie in India (and the name derives from there) but these days curries have become a truly international dish. Here a classic spice blend and classic curry made from it is presented.
Pizzas have become a staple of modern cooking and a staple of fast food. The known history of pizzas stretch back over 2000 years, from topped flatbreads depicted in Pompeii to the first 'true' Neapolitan pizzas of the 1890s to the sweet pizzas of the 1980s. Here the recipes for a classic savoury pizza crust and a modern sweet pizza crust are presented. Once you can create a pizza crust to perfection then the remainder of the pizza is easy!
Tanzaia is a diverse country comprised of the mainland, Tanganyika and the island of Zanzibar. The cuisine of this country are influenced by Arabic, British, French and Indian cuisines producing a fusion of native and imported culinary influences that are vibrant and fascinating. Here you will see two typical Tanzanian recipes for a main course and a dessert...
Chilli recipes to blow your brains out... Here are three recipes from India and Africa, incorporating the world's hottest chillies. Each could claim itself to be... The world's hottest chilli dish...
Fusion cooking is the blending of ingredients and cooking techniques from different areas of the globe. Though most people thing of Asian-influenced dishes as being typically 'Fusion' modern Fusion cuisines can represent dishes influenced by the foods of any region of the world. Though South-east Asian, African, Middle Eastern and Indian influences tend to predominate. Here you will learn a little more about fusion cookery and will be presented with a classic Australian fusion dish.
Chicken is perhaps one of the most versatile meats available to the cook. Partly because chickens grow quickly but also because chicken meat, if cooked properly, remains tender and succulent during the cooking process. Chicken also lends itself to a vast array of cooking methods from stewing to roasting. Here you will learn a little about chickens and chicken meats along with two classic chicken recipes.
British cookery is often treated as 'poor relation' in terms of European cuisine. And whilst this may well have been true in the past, there has always been one area of cookery where Britain has always excelled... the production of desserts. Here you will find recipes for two classic British desserts.
The recipe here for moy-moy with pepper soup gives a vegetarian version of the classic West African 'pepper soup' (chilli-based stew). The moy-moy (or steamed black-eyed bean cakes) represent a Nigerian classic that's typically steamed in banana or plantain leaves. I've adapted the recipe to make them more muffin-like (which is better in terms of providing a substantial vegetarian meal).
Beef is a very flavoursome meat, as long as it is well matured, but it does have the cachet of being expensive and to be used only as a treat. Partly this is due to the history of beef as a high-status ingredient. Partly it's due to the cost of the better cuts. But you have a whole animal to consider and this article takes you through the history of beef eating and gives you a recipe for both the best and one of the poorer cuts of meat.
The thought of a cold or chilled soup sends shivers up the spines of many diners. After all, soups are meant to be hot aren't they. But, just as a good hot soup can warm you up on a cold winter's day a chilled soup can also serve to soothe the palate and cool you on a hot summer's day. A century ago chilled soups were all the rage, and though we don't tend to make them much these days, there recipes are much in need of a revival. Here a classic hot soup is compared with a chilled soup.
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