Zambia is located in the continent of Africa. It has Democratic Republic of the Congo to the north, Tanzania to the northeast, Malawi to the east, Mozambique to the southeast, Zimbabwe and Botswana to the south, Namibia to the southwest, and Angola to the west.
The capital is Lusaka.
The official language is English.
The climate is modified by the altitude of the country. In the south in January is their rainy season, and by June moves to the north leaving the weather dry.
The foods are finely ground maize flour, peanuts, tomatoes, vegetables, pumpkin leaves, caterpillars, sweet potatoes, meats, fish and much, much more (https://www.ntandaventures.com/blogs/traditional-zambian-cuisine-you-must-try).
https://www.britannica.com/place/Zambia
IFISASHI (Greens in Peanut Sauce (https://fullbellyfarm.com/recipes/ifisashi/):
- 1 C raw peanuts, shelled and skins removed
- 1 tomato, chopped
- 1 small onion, chopped
- 1 scant tsp salt
- 1-1/2lbs. of greens, shopped (about 1 bunch plus a bit more). The recipe suggests collard greens, pumpkin leaves or sweet potato leaves.
- Cook beef, chicken or fish (optional) – most Zambians can’t always afford meat!
- Grind, chop or pound the peanuts into a fine powder.
- Bring a few cups of water to a boil in a large pot.
- Add the peanuts, tomato and onion.
- Cook on high heat for several minutes stirring often.
- Reduce the heat to medium.
- Stir in the greens.
- Add salt and cover.
- Cook on low heat for 15 minutes to an hour.
- Continue cooking until greens and peanuts are reduced to a thick sauce, or stew.
- Serve with meat.
I also put in a few chicken pieces. Very good flavor!! I really liked this stew! I used super greens in this dish!!
NSHIMA (https://www.food.com/recipe/nshima-455157):
- 4 C cornmeal (one cup per serving is sufficient).
- 2 tsp salt (to taste)
- 16 C water (more as or if as needed)
- Pour cold water (two and ½ cups for each cup of cornmeal) into a large pot.
- Over high heat, begin to bring to a boil.
- After a few minutes, when the water is warm, slowly add about half the cornmeal to the water one spoonful at a time, stirring continuously with a sturdy wooden spoon.
- Continue cooking (and stirring) until the mixture begins to boil and bubble.
- Reduce heat to medium and cook for a few minutes,
- Cooking the mixture over medium heat, add the remaining cornmeal, as before sprinkling it spoonful by spoonful as you continue to stir. It is essential to keep stirring – if making a large quantity, it may take one person to hold the pot and another to use two hands to stir.
- The nshima should be very thick (no liquid remaining) and smooth (no lumps). It may reach this point before all of the remaining cornmeal is added to the pot – or it may be necessary to add even more cornmeal than this recipe indicates.
- Once the desired consistency is reached, turn off heat, cover the pot, and allow the nshima to stand for a few minutes before serving.
- Serve nshima immediately, hot, with the ndiwo of your choice.
- With clean hands, tear bits of nshima off and use them to scoop up the ndiwo.
Though I could scoop the stew with this, I chose to use my spoon.
- 1-1/2 C milk
- 1 egg
- 1 lb. sweet potatoes
- 3 TBSP grated coconut
- ½ C sugar
- 1 tsp cinnamon
- ½ tsp nutmeg
- ¼ tsp cardamom (optional)
- ¼ tsp vanilla extract / essence to taste
- Melted butter for greasing the pan
- Peel and cook the sweet potatoes until soft, then mash or blend them into a smooth mixture.
- In a separate bowl, whisk together the milk, egg, sugar, grated coconut, cinnamon, nutmeg, cardamom (if using), and vanilla extract.
- Add the sweet potato mixture to the wet ingredients and mix thoroughly until well combined.
- Pour the mixture into a buttered baking dish.
- Bake in a preheated oven at around 350F for about 1 to 1-1/2 hours, or until set and golden brown.
- Allow to cool slightly before serving.
I used cardomom in this dish as well because it is one of my favorite spices!! It added some really good flavors!!
Here is my overall meal!! I recommend this to anyone who loves peanuts and greens.
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