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Zambia's staple food is maize. [2] Nshima makes up the main component of Zambian meals and is made from pounded white maize. [3] [4] It is served with "relish", stew and vegetables and eaten by hand (preferably the right hand). [3] [4] Nshima is eaten during lunch and dinner. [5] Nshima may be made at home, at food stalls and at restaurants.
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Nsima is a dish made from maize flour (white cornmeal) and water and is a staple food in Zambia (nsima/ubwali) and Malawi (nsima). [24] The maize flour is first boiled with water into a porridge, [25] and, in Zambia, left to simmer for a few minutes before it is 'paddled', to create a thick paste with the addition of more flour. This process ...
Dried vegetables used to make ifisashi. To cook ifisashi, ingredients such as roasted peanuts, chopped onion, tomatoes, greens, peanut oil, and water are used. [1] [5] [6] [7] The most common greens used are pumpkin leaves, sweet potato leaves, beet greens, mustard greens, spinach, collard greens, and kale.
A kachasu still in Zambia. Kachasu, also known as lutuku, is an African traditional distilled beverage. It is made in Zambia, Zimbabwe, DR Congo and Malawi, mainly in rural parts and poor urban suburbs. [1] It is normally brewed from maize, though finger millet and various fruits like banana peels can also be used.
According to its website, Zambeef is the largest beef producer in Zambia. [1] The company also provides feedlot services, and manufactures milk , chicken , eggs , leather and shoes . The company operates a fast food restaurant chain and a trucking company , including a fleet of refrigerated trucks .
Banda has also served as the chair of the Zambia Chapter of the African Women Entrepreneurship Programme (AWEP). [8] Lusaka Voice calls Banda "one of Zambia's most recognisable entrepreneurs." [ 9 ] Banda and her husband, Hector, publish Zambian cuisine recipes in a weekly Times of Zambia column called "Zambian Dishes with Sylvia Catering."
The dish is traditionally associated with the Bemba tribe in northeast Zambia, although it is eaten throughout Zambia today. [2] For the Bemba, it is an integral part of the culture and is served at special occasions such as weddings. [3] Originally a food in the setting of rural scarcity, it has now shifted to an urban trend.