A FOOD TRADITION
Zambian Cuisine
A maize-centered cooking tradition built around nshima, vegetable and groundnut relishes, freshwater fish, legumes, tubers, and seasonal wild foods.
Dishes linked to this cuisine
1–12 of 20
Bondwe
Bondwe is a Zambian vegetable dish of tender pumpkin leaves commonly cooked with onion, tomato, oil, and sometimes groundnut flour.
Chibwabwa
Chibwabwa is a traditional Zambian side dish of cooked pumpkin leaves, commonly prepared with onion, tomato, salt, oil, or groundnuts and served with nshima.
Chikanda
Chikanda is a Zambian molded savory loaf made from orchid-tuber flour and ground peanuts, usually seasoned with chili.
Delele
A traditional Zambian okra stew prepared with tomato, onion, oil, and salt.
Ifinkubala
Ifinkubala is a traditional Zambian dish of edible caterpillars that are commonly dried or boiled and then cooked with seasoning and vegetables.
Ifisashi
Ifisashi is a Zambian vegetable relish or stew made with leafy vegetables, ground peanuts, tomatoes, and onions.
Impwa
Impwa is a Zambian dish of African eggplant cooked until tender with onion, tomato, oil, and seasoning.
Inswa
Inswa is a traditional Zambian dish of edible flying termites that are typically roasted or fried and salted.
Kalembula
A Zambian relish of stewed sweet-potato leaves, often enriched with groundnuts and seasoned with tomato and onion.
Kandolo
Kandolo is a Zambian preparation of sweet potatoes, commonly boiled or steamed and served as a filling staple or side.
Kapenta
A Zambian preparation of dried kapenta, the name also used for small freshwater fish; it is commonly boiled or pan-fried and may be cooked with tomato, onion, oil, and salt.
Katapa
A traditional Zambian cassava-leaf dish simmered with ground peanuts, tomato, onion, oil, and salt.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.