A FOOD TRADITION
Luvale cuisine
Luvale cuisine is associated with northwestern Zambia, especially areas around the upper Zambezi, and shares ingredients and techniques with neighboring Lunda, Chokwe, and Angolan foodways. Cassava, maize, millet, groundnuts, beans, mushrooms, leafy vegetables, fish, and game have traditionally shaped meals according to locality and season. Staple flours are pounded and cooked into a firm accompaniment, while fish and meat may be dried, smoked, or stewed and vegetables simmered into relishes. Examples include cassava or maize meal with leafy relish, smoked river fish, and chikanda or related pounded tuber foods. Names and recipes vary among communities.
ONE DISH, DIFFERENT PLACES
How the dish changes by place.
Compare regional styles of dishes linked to this cuisine: the city or region, the local name and what changes in the bowl or on the plate. These are food traditions; individual cooks have their own versions.
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