A FOOD TRADITION

Tonga cuisine

Tonga cuisine is associated particularly with Southern and parts of Central Zambia, with related practices extending across the Zambezi valley and into neighboring countries. Its foundation is bukali or nshima, commonly made from maize, and meals are completed with relishes of pumpkin leaves, other greens, beans, groundnuts, dried fish, or meat. River and lake fish may be dried, smoked, or stewed, while grains and tubers are pounded or boiled. Munkoyo, a traditional fermented drink made from a grain base and a root used in fermentation, is a notable preparation. Representative foods include bukali with leafy relish, dried-fish stew, and munkoyo.

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