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
13–20 of 20
Lumanda
A Zambian sour leafy-vegetable relish prepared by stewing sorrel leaves, with groundnuts, tomato, onion, and seasoning often added.
Mabisi
Mabisi is a traditional Zambian fermented milk drink made by culturing cow’s milk until it develops a thick texture and pleasantly sour flavor.
Michopo
Michopo is a Zambian dish of seasoned chunks of meat that are typically grilled or roasted and served with simple vegetable garnishes.
Munkoyo
Munkoyo is a traditional Zambian fermented beverage prepared from maize meal, water, and munkoyo root, which supplies the characteristic fermentation and flavor.
Nshima
Nshima is a firm Zambian maize-meal porridge commonly served as a staple alongside savory relishes.
Samp and Beans
Samp and beans is a Southern African dish of tender cracked maize kernels cooked with dried beans; it is documented as a food consumed in Namibia as well as in neighboring countries.
Tute
Tute is a Zambian leafy relish traditionally prepared from cooked cassava leaves and ground peanuts, often with onion and seasoning.
Vitumbuwa
Vitumbuwa are sweet, yeast-raised Zambian fritters made from wheat-flour dough and deep-fried until golden.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.