A FOOD TRADITION

Lozi cuisine

Lozi cuisine is associated especially with Western Zambia and the Barotse floodplain, while also reflecting exchange with neighboring peoples and countries. Fish from the Zambezi and its channels, maize, millet, sorghum, cassava, vegetables, and seasonal wild foods are important ingredients. Cooking commonly includes boiling, drying or smoking fish, pounding grains into a stiff meal, and preparing leafy or vegetable relishes. Ubwali or nshima is served with fish and vegetable accompaniments, while dried river fish and smoked fish are recurring preparations. Other examples include millet-based drinks and cassava-based foods, though terminology and recipes vary between floodplain and upland communities.

Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.