Traditional Zambian Cuisine You Must Try: A flavourful journey through Zambia's culinary heritage

Nshima is the cornerstone of Zambian cuisine. Made from ground maize (corn) flour, it is a staple food similar to polenta or grits. Nshima is usually served in a large communal bowl and eaten with various relishes or stews. The key to enjoying nshima is to roll it into small balls with your hands and dip it into the accompanying dishes. It's a hearty and satisfying food that provides the base for many Zambian meals.

Often referred to as "African Polony" or "vegetarian meatloaf," chikanda is a unique and beloved Zambian delicacy. It is made from wild orchids' tubers mixed with ground peanuts, chili, and baking soda. The mixture is cooked until it sets into a firm loaf, sliced, and enjoyed as a snack or part of a meal. Chikanda has a distinctive earthy flavour and chewy texture, making it a must-try for adventurous eaters. You can discover this at many Livingstone, Zambia restaurants located within lavish hotels and resorts, such as The Royal Livingstone Victoria Falls Zambia Hotel by Anantara.

Ifisashi is a traditional Zambian dish made from green leafy vegetables cooked in peanut sauce. Popular greens include spinach, pumpkin leaves, and sweet potato leaves. The vegetables are simmered with ground peanuts, creating a rich and creamy sauce. Ifisashi is typically served with nshima and is loved for its nutty flavour and nutritional benefits.

Munkoyo is a traditional Zambian beverage made from fermented maize and munkoyo roots. It is a slightly sour and refreshing drink, often enjoyed during social gatherings and celebrations. Munkoyo is valued not only for its unique taste but also for its potential health benefits, as it contains natural probiotics from the fermentation process.

Kapenta is a tiny, dried fish that is a staple in Zambian cuisine. They are usually fried or cooked in tomato sauce and served with nshima. Despite its small size, kapenta is packed with flavour and is a great protein source. The crunchy texture and savoury taste make them a popular side dish or snack.

Inswa, or flying ants, are a seasonal delicacy in Zambia. These insects are collected during the rainy season, fried until crispy, and eaten as a snack or protein-rich addition to meals. While eating insects might seem unusual to some, inswa are a crunchy and tasty treat that offers a glimpse into the traditional practices of Zambian cuisine.

Village chicken, also known as free-range chicken, is a favourite in Zambia. These chickens are raised naturally, resulting in meat that is more flavourful and tender compared to commercial poultry. Village chicken is often cooked in a tomato-based stew with onions, garlic, and spices, and served with nshima or rice. The rich, savoury flavours make it a beloved dish in Zambian homes.