A Celebration

of the Country’s
Unique Flavors!
A Culinary Journey
Through Zambia’s
Regions!

From the Heart of Africa

A Zambian
Cookbook for
Food Lovers!
25 Authentic and Delicious Recipes!
Illustrated by
5,95 $ Paramte Poompuang
 Taste of Zambia
Responsible publisher:

Magic Media ApS

Marievangsvej 103
4200 Slagelse
Denmark
VAT no: 21099139

Copyright© by Magic Media ApS

Food recipes: Komani Phiri

Illustrated by: Paramte Poompuang
 Introduction
Welcome to the flavors of Zambia! Nestled in the heart of
Southern Africa, Zambia is a country rich in cultural
diversity and natural resources. From the lush green
landscapes of the Zambezi River to the bustling markets of
Lusaka, Zambia’s cuisine reflects its vibrant history and
traditions.

In this cookbook, we invite you to discover the unique tastes

and textures of Zambian cooking. Our recipes draw i
nspiration from the country’s abundant natural resources,
incorporating a variety of locally grown fruits, vegetables,
grains, and meats. Whether you’re a seasoned cook or a
curious food lover, you’ll find plenty of dishes to explore and
enjoy.

From classic staples like nshima, a maize-based porridge, to

mouth-watering meat dishes like braised oxtail and barbecued
goat, our recipes showcase the bold flavors and comforting
aromas of Zambian cooking. We also include vegetarian and
vegan options, as well as dishes suitable for special occasions
and family gatherings.

In addition to our recipes, this cookbook includes insights

into Zambian culinary traditions, cooking techniques, and
essential ingredients. We hope this collection will inspire you
to explore the rich and diverse flavors of Zambia and to share
them with your friends and family. So let’s get cooking!
All recipes are for 4 persons
 Table of contents
1.Nshima with Beef Stew 8
2.Kapenta 10
3.Chikanda 12
4.Mutton Stew with Nshima 14
5.Boerewors 16
6.Chicken stew with vegetables 18
7.Mutton Chops 20
8.Bream fish 22
9.Ifisashi 24
10.Mutton Biryani 26
11.Mutton Kebabs 28
12.Chambo 30
13.Kwati 32
14.Mutton Curry 34
15.Ndiwo 36
16.Seswaa 38
17.Vegetable samosas 40
18.Zambian chicken stew 42
19.Beef and vegetable stir fry 44
20.Chicken liver and onions 46
21.Beef Skewers 48
22.Chicken curry 50
23.Chicken pie 52
24.Beef biltong 54
25.Beef casserole 56
 Nshima with Beef Stew
Nshima with beef stew is a popular and traditional dish in Zambia, and it is con-
sidered to be the country’s national dish. Nshima is a type of maize meal porridge
that is often served with a variety of stews and sauces made with meat, vegetables,
or beans.
To prepare nshima, maize meal is boiled in water until it forms a thick, smooth
porridge-like consistency. The mixture is then stirred vigorously with a large
wooden spoon or spatula until it becomes very thick and sticky. Once the nshima
is ready, it is typically served in a large bowl or platter and shaped into a ball using
the hands.

8
Ingredients:
• 2 cups of maize meal (white cornmeal)
• 4 cups of water
• Salt (optional)

Ingredients for Beef Stew:

• 500g beef, cut into small pieces
• 1 onion, chopped
• 2 garlic cloves, minced
• 2 tablespoons of tomato paste
• 2 tomatoes, chopped
• 2 tablespoons of oil
• 2 cups of water
• 1 teaspoon of cumin
• 1 teaspoon of coriander
• Salt and pepper to taste

Instructions:
1. Begin by making the nshima. In a large pot, bring 4 cups of water to a boil.
Add the maize meal and stir continuously until it becomes thick and
smooth.
2. Reduce the heat to low, cover the pot and let it cook for about 15-20 min
utes, stirring occasionally to prevent it from sticking to the pot. If the nshi
ma is too thick, add a little bit of water and stir until you reach the desired
consistency.
3. Once the nshima is cooked, turn off the heat and let it sit for a few minutes
before shaping it into balls.
4. While the nshima is cooking, make the beef stew. In a large saucepan, heat
the oil over medium heat. Add the chopped onions and garlic, and sauté for
about 2-3 minutes until the onions are soft and translucent.
5. Add the beef and sauté until it is browned on all sides.
6. Add the chopped tomatoes, tomato paste, cumin, coriander, salt, and pep
per. Stir well.
7. Add 2 cups of water, cover the pan, and let the stew simmer over low heat
for about 45-50 minutes, or until the beef is tender.
8. To serve, divide the nshima into four portions and shape each portion into a
ball. Spoon the beef stew over the nshima and serve immediately.
9
 Kapenta
Kapenta is a type of small dried fish that is commonly eaten in Zambia and other
southern African countries. It is usually served as a side dish or accompaniment
to nshima, the staple food made from maize flour.
The fish are usually caught in the wild in large quantities, then cleaned and sun-
dried until they become hard and brittle. They are then packaged and sold in local
markets or used for cooking.

10
Ingredients:
• 250g of dried kapenta fish
• 2 medium-sized onions, chopped
• 2 medium-sized tomatoes, chopped
• 2 cloves of garlic, minced (optional)
• 2 tablespoons of cooking oil
• Salt and pepper to taste

Instructions:
1. Rinse the kapenta fish thoroughly under running water to remove any dirt
or debris. Then, soak the fish in water for about 20 minutes to soften and
remove excess salt.
2. Drain the water from the fish and set aside.
3. Heat the oil in a frying pan over medium heat.
4. Add the chopped onions and garlic (if using) and fry until they are soft and
translucent.
5. Add the chopped tomatoes and fry for another 3-4 minutes until the toma
toes are soft and well combined with the onions.
6. Add the kapenta fish to the pan and stir well to combine with the onion and
tomato mixture. Fry for about 5 minutes, stirring occasionally, until the fish
is heated through and lightly browned.
7. Season with salt and pepper to taste.
8. Serve the kapenta hot with nshima and your choice of relish.

11
 Chikanda
Chikanda, also known as African Polony or African sausage, is a traditional dish
from Zambia and other parts of southern and eastern Africa. It is a type of sau-
sage made from ground peanuts and boiled or mashed cassava (also known as
yuca or manioc) that has been dried and ground into a fine flour. Other ingredi-
ents may include onions, tomatoes, chili peppers, and salt.

12
Ingredients:
• 1 cup cassava flour
• 1 cup ground peanuts
• 1 small onion, finely chopped
• 1 small tomato, finely chopped
• 1 small green chili pepper, finely chopped
• Salt to taste
• Banana leaves or aluminum foil for wrapping
• Water for boiling or steaming

Instructions:
1. In a large bowl, mix together the cassava flour and ground peanuts.
2. Add the chopped onion, tomato, and chili pepper to the bowl and mix ev
erything together.
3. Gradually add water to the mixture while kneading with your hands until
you form a smooth, thick paste.
4. Add salt to taste and continue to knead the mixture until all ingredients are
well incorporated.
5. Divide the mixture into 4 equal portions and roll each portion into a sau
sage shape.
6. Wrap each sausage-shaped portion with banana leaves or aluminum foil,
making sure to fold the ends of the wrapping so that it is well sealed.
7. In a large pot, bring water to a boil and place the wrapped chikanda sausag
es in the pot.
8. Reduce the heat to medium and let the chikanda cook for about 30-40 min
utes or until it is fully cooked and firm to the touch.
9. Once cooked, remove the chikanda from the pot and let it cool for a few
minutes before unwrapping and slicing into rounds.
10. Serve hot with a spicy tomato-based sauce.

13
 Mutton Stew with Nshima
Mutton stew with nshima is a traditional dish that is commonly eaten in Zambia
and other parts of southern Africa. It is a hearty and filling meal that is perfect for
cold weather or when you need a satisfying and nutritious meal.
The mutton stew is usually made by slowly cooking chunks of mutton in a fla-
vorful broth that includes onions, tomatoes, garlic, and a variety of spices such as
cumin, coriander, and paprika. The stew is typically simmered until the meat is
tender and falls off the bone, creating a rich and flavorful broth.

14
Ingredients:
• 1 lb (450 g) mutton, cut into bite-sized pieces
• 1 onion, chopped
• 2 tomatoes, chopped
• 3 garlic cloves, minced
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp paprika
• Salt and pepper, to taste
• 2 cups (500 ml) water
• 2 tbsp vegetable oil

Ingredients for Nshima:

• 2 cups (500 g) maize meal
• 4 cups (1 liter) water
• Salt, to taste

Instructions:
1. Heat the vegetable oil in a large pot over medium-high heat. Add the mut
ton and cook until browned on all sides, about 5-7 minutes.
2. Add the onion, tomatoes, garlic, cumin, coriander, paprika, salt, and pepper.
Stir to combine and cook for 5 minutes, until the onions are translucent.
3. Pour in the water and bring to a boil. Reduce heat to low and simmer for
1 hour, stirring occasionally, until the mutton is tender and the stew is thick
and flavorful.
4. While the stew is simmering, prepare the nshima. In a separate pot, bring
the water to a boil. Reduce heat to low and slowly pour in the maize meal,
stirring constantly to prevent lumps from forming. Continue to stir until the
mixture thickens and pulls away from the sides of the pot, about 20-25 min
utes. Add salt to taste.
5. To serve, spoon the nshima onto a plate or bowl and create a small well in
the center. Ladle the mutton stew into the well and serve hot.

15
 Boerewors
Boerewors is a type of sausage that is popular in South Africa and Zambia. The
name “boerewors” comes from the Afrikaans language, with “boer” meaning
“farmer” and “wors” meaning “sausage”. It is considered a traditional dish in these
countries and is often enjoyed at barbecues, known as “braais”.
Boerewors is made with a mixture of ground beef and pork, along with spices
such as coriander, nutmeg, cloves, and allspice. The meat is typically mixed with
the spices and then stuffed into natural casings made from sheep intestine, result-
ing in a long, coiled sausage.

16
Ingredients:
• 4 Boerewors sausages
• Olive oil, for brushing

Instructions:
1. Preheat a grill or grill pan to medium-high heat.
2. Brush the sausages with olive oil to prevent sticking and to help them cook
evenly.
3. Place the sausages on the grill or grill pan and cook for about 10-12 min
utes, turning occasionally, until they are browned and cooked through.
4. Remove the sausages from the grill and let them rest for a few minutes be
fore slicing and serving.
5. Serve the Boerewors with your choice of side dishes, such as pap, chakalaka,
or a simple salad.

17
 Chicken stew with vegetables
Zambian Chicken stew with vegetables is a flavorful and hearty dish that is pop-
ular in Zambia, a country in southern Africa. It is typically made with bone-in
chicken pieces, vegetables, and a variety of spices and seasonings.
Chicken stew with vegetables can be served on its own or with a side dish such
as rice or nshima (a type of porridge made from maize meal). This recipe should
provide enough chicken stew for four people. You can adjust the quantities based
on the appetites of your guests.

18
Ingredients:
• 2 lbs (900 g) chicken, bone-in and skin-on
• 1 onion, chopped
• 2 tomatoes, chopped
• 2 carrots, peeled and sliced
• 1 bell pepper, chopped
• 2 garlic cloves, minced
• 2 tbsp vegetable oil
• 2 cups (500 ml) chicken broth
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp paprika
• Salt and pepper, to taste

Instructions:
1. Heat the vegetable oil in a large pot over medium-high heat. Add the chick
en pieces and cook until browned on all sides, about 5-7 minutes.
2. Add the onion, tomatoes, carrots, bell pepper, garlic, cumin, coriander, pa
prika, salt, and pepper. Stir to combine and cook for 5 minutes, until the
vegetables are slightly softened.
3. Pour in the chicken broth and bring to a boil. Reduce heat to low and sim
mer for 45-60 minutes, stirring occasionally, until the chicken is cooked
through and the vegetables are tender.
4. Serve hot, garnished with fresh herbs if desired.

19
 Mutton Chops
Zambian Mutton Chops is a flavorful and tender dish made with lamb chops that
are marinated in a spicy mixture of herbs and spices. The dish is typically grilled
or fried until the meat is cooked to your desired level of doneness. Here’s a recipe
for making Zambian Mutton Chops.
Zambian Mutton Chops can be served on their own or with a side dish such as
rice, nshima (a type of porridge made from maize meal), or a vegetable salad.
This recipe should provide enough lamb chops for four people. You can adjust the
quantities based on the appetites of your guests. Enjoy!

20
Ingredients:
• 8 lamb chops
• 2 tbsp vegetable oil
• 1 tbsp paprika
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp ground ginger
• 1 tsp garlic powder
• Salt and pepper, to taste
• Lemon wedges, for serving

Instructions:
1. In a small bowl, mix together the paprika, cumin, coriander, ginger, garlic
powder, salt, and pepper.
2. Rub the spice mixture over both sides of the lamb chops, making sure they
are evenly coated. Let them marinate in the fridge for at least 30 minutes or
up to overnight.
3. Heat the vegetable oil in a large skillet over medium-high heat. Add the
lamb chops and cook for about 3-5 minutes per side, until browned and
cooked to your desired level of doneness.
4. Serve hot, garnished with lemon wedges.

21
 Bream fish
Bream fish is a type of freshwater fish that is native to Europe and Asia. It is also
known by several other names, such as Abramis brama, common bream, bronze
bream, and carp bream. Bream fish has an elongated, slightly flattened body with
silver or bronze-colored scales. It can grow up to 70 cm in length and can weigh
up to 9 kg. Here are some additional characteristics of Bream fish:
• Bream fish can be found in rivers, lakes, and ponds with slow-moving or
still water.
• They are typically bottom-feeders and feed on a variety of aquatic organisms
such as insect larvae, crustaceans, and small fish.
• Bream fish has a mild and slightly sweet taste that is often compared to that
of sea bream or sea bass. The flesh is white, firm, and flaky, making it a popular
choice for grilling, frying, or baking.
• Bream fish is also rich in protein, omega-3 fatty acids, and essential minerals
such as calcium and phosphorus.
22
Ingredients:
• 4 whole Bream fish (cleaned and scaled)
• 4 cloves of garlic, minced
• 2 lemons, sliced
• 1/4 cup of olive oil
• Salt and pepper to taste
• Fresh herbs such as thyme, parsley or rosemary (optional)

Instructions:
1. Preheat your oven to 375°F (190°C).
2. Make 2-3 diagonal slashes on each side of the Bream fish, then season them
inside and out with salt and pepper.
3. Stuff each fish cavity with some minced garlic and a few slices of lemon.
4. Place the fish in a baking dish large enough to hold them without overlap
ping.
5. Drizzle the olive oil over the fish, and add some more lemon slices on top.
6. If desired, sprinkle some fresh herbs over the top of the fish.
7. Bake the fish for 20-25 minutes or until they are fully cooked and the flesh is
opaque and easily flakes with a fork.
8. Once done, carefully remove the fish from the oven and let them rest for a
few minutes before serving.

23
 Ifisashi
Ifisashi is a traditional Zambian dish that consists of vegetables and peanuts
cooked in a flavorful sauce. The dish is typically made with leafy greens such as
pumpkin leaves or spinach, and the peanuts can be ground or whole.
To prepare ifisashi, the vegetables are boiled or steamed until tender, and then
combined with a peanut sauce made from ground or crushed peanuts, onion,
garlic, and various spices such as paprika and cumin. The mixture is simmered
until the flavors have melded together and the sauce has thickened, and it is then
served with a starchy side dish such as nshima (a type of maize porridge) or rice.

24
Ingredients:
• 1 large bunch of spinach or pumpkin leaves
• 1 large onion, chopped
• 2 cloves of garlic, minced
• 1 cup of peanuts, ground or crushed
• 2 tablespoons of vegetable oil
• 1 teaspoon of paprika
• 1 teaspoon of cumin
• Salt and pepper to taste
• 2 cups of water

Instructions:
1. Wash the spinach or pumpkin leaves thoroughly and chop them into small
pieces.
2. Heat the vegetable oil in a large pot over medium heat. Add the chopped
onion and minced garlic and sauté until they are soft and translucent.
3. Add the chopped spinach or pumpkin leaves to the pot and stir to combine
with the onions and garlic.
4. Add the ground or crushed peanuts, paprika, cumin, salt, and pepper to the
pot, and stir to combine with the vegetables.
5. Add 2 cups of water to the pot and stir everything together. Bring the mix
ture to a boil, then reduce the heat to low and simmer for about 20 minutes,
stirring occasionally.
6. After 20 minutes, check the consistency of the sauce. If it’s too thick, add a
bit more water until it reaches your desired consistency.
7. Serve the ifisashi hot with nshima or rice.

25
 Mutton Biryani
Mutton biryani is a popular dish in Zambia, with roots in Indian and African cui-
sine. It is a fragrant and flavorful rice dish that is made with mutton (goat meat)
and a variety of spices.
To make Zambian mutton biryani, mutton is first marinated in a mixture of yo-
gurt, spices, and herbs such as ginger, garlic, cumin, coriander, and garam masala.
The meat is then cooked until tender and set aside.

26
Ingredients:
• 500g mutton (goat meat), cut into bite-sized pieces
• 2 cups basmati rice
• 1 large onion, sliced thinly
• 1 cup plain yogurt
• 4 garlic cloves, minced
• 2 teaspoons grated ginger
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• 1 teaspoon garam masala
• 1/2 teaspoon turmeric powder
• 4 cardamom pods
• 2 cinnamon sticks
• 4 cloves
• 2 bay leaves
• 3 tablespoons oil
• Salt, to taste
• Fresh cilantro, chopped for garnish
Instructions:
1. Rinse the basmati rice in cold water until the water runs clear. Soak the rice in
water for 30 minutes and then drain.
2. In a large bowl, mix together the yogurt, garlic, ginger, cumin powder, coriander
powder, garam masala, turmeric powder, and salt. Add the mutton pieces and
mix well to coat the meat in the marinade. Let it marinate for at least 2 hours or
overnight in the fridge.
3. Heat the oil in a large pot and fry the sliced onions until golden brown. Remove
from the pot and set aside.
4. Add the mutton pieces to the same pot and cook until browned on all sides. Add
a cup of water and let it simmer until the meat is tender. Remove from the pot
and set aside.
5. In the same pot, add the drained rice, 3 cups of water, cardamom pods, cinna
mon sticks, cloves, and bay leaves. Bring to a boil, then reduce heat to low and
simmer until the rice is cooked and the water has been absorbed.
6. In a large serving dish, layer the rice and mutton, starting with a layer of rice,
then a layer of mutton, and then a layer of fried onions. Repeat the layers until all
the rice and mutton are used up. Cover the dish with a lid or foil.
7. Preheat the oven to 350°F (180°C) and bake the biryani for 20-25 minutes or un
til heated through.
8. Garnish with fresh cilantro and serve hot with a side of raita or chutney. Enjoy!
27
 Mutton Kebabs
Zambian Mutton Kebabs, also known as “Nyama Choma” in the local language,
are a popular street food in Zambia. They are made from small pieces of succulent
mutton meat that is marinated in a spicy mixture of herbs and spices, skewered
and then grilled over charcoal.
The marinade typically includes a blend of spices such as ginger, garlic, cumin, co-
riander, paprika, and chili powder, along with lemon juice or vinegar, and oil. The
meat is usually marinated for a few hours, or even overnight, to allow the flavors
to penetrate the meat.

28
Ingredients:
• 1 lb boneless mutton, cut into small cubes
• 1/2 cup vegetable oil
• 1 tablespoon lemon juice or vinegar
• 1 tablespoon ginger paste
• 1 tablespoon garlic paste
• 1 tablespoon cumin powder
• 1 tablespoon coriander powder
• 1 tablespoon paprika powder
• 1 teaspoon chili powder (optional)
• Salt to taste
• Skewers (wooden or metal)

Instructions:
1. In a large mixing bowl, combine the vegetable oil, lemon juice or vinegar,
ginger paste, garlic paste, cumin powder, coriander powder, paprika powder,
chili powder (if using) and salt to taste. Mix well to make a marinade.
2. Add the mutton cubes to the marinade and toss well to coat evenly. Cover
the bowl with cling wrap and refrigerate for at least 2-3 hours, or overnight
for best results.
3. Soak the skewers in water for at least 30 minutes to prevent them from
burning.
4. Preheat your grill or oven to high heat.
5. Thread the marinated mutton cubes onto the skewers, leaving a little space
in between each cube.
6. Place the skewers on the grill or oven rack and cook for about 10-12 min
utes, turning occasionally, until the mutton is cooked through and charred
on the outside.
7. Remove the skewers from the grill or oven and let them cool for a few min
utes before serving.
8. Serve hot with a side of tomato and onion salad, chili sauce, and bread or
chips.
29
 Chambo
Chambo is a type of freshwater fish that is commonly found in Lake Malawi, one
of the largest lakes in Africa. It is a popular and highly prized food fish in Malawi
and neighboring countries such as Tanzania and Mozambique.
Chambo is a type of tilapia and has a firm, white flesh with a mild, sweet flavor. It
is a lean fish that is low in fat and high in protein, making it a healthy food choice.

30
Ingredients:
• 4 Chambo fish, cleaned and scaled
• 1 tablespoon lemon juice
• Salt to taste
• 1 teaspoon paprika
• 1 teaspoon cumin
• 1 teaspoon coriander
• 1/2 teaspoon turmeric
• 2 garlic cloves, minced
• 1 onion, sliced
• 1 tomato, chopped
• 1 green bell pepper, sliced
• 1 tablespoon vegetable oil
• Fresh cilantro leaves for garnish
• Lemon wedges for serving

Instructions:
1. Preheat the oven to 350°F (180°C).
2. Rinse the Chambo fish under running water and pat dry with a paper towel.
Rub the fish with lemon juice and salt.
3. In a small bowl, mix together paprika, cumin, coriander, turmeric, and
minced garlic.
4. Sprinkle the spice mixture over the fish, rubbing it in to ensure the fish is
coated evenly.
5. In a baking dish, arrange the onion slices, chopped tomato, and green bell
pepper slices. Drizzle with vegetable oil and sprinkle with salt.
6. Place the Chambo fish on top of the vegetables in the baking dish.
7. Cover the dish with aluminum foil and bake in the preheated oven for 20-25
minutes, or until the fish is cooked through and flakes easily with a fork.
8. Remove the foil and bake for another 5-10 minutes to brown the top of the
fish.
9. Garnish with fresh cilantro leaves and lemon wedges.
10. Serve hot with nsima (maize porridge) or rice, and steamed vegetables or
salad.
31
 Kwati
Kwati is a traditional Zambian mixed vegetable stew made with a combination of
nine different types of sprouted beans and legumes. The dish is highly nutritious
and is often eaten during special occasions and festivals such as weddings and
other celebrations.
The main ingredients in Zambian Kwati include sprouted beans and legumes such
as cowpeas, lentils, green grams, chickpeas, kidney beans, black-eyed peas, pigeon
peas, and soybeans. These beans are soaked overnight and then allowed to sprout
for a few days until they are tender and ready to use.

32
Ingredients:
• 1 cup of mixed sprouted beans and legumes (cowpeas, lentils, green grams,
chickpeas, kidney beans, black-eyed peas, pigeon peas, soybeans)
• 1 onion, chopped
• 2 tomatoes, chopped
• 2 cloves of garlic, minced
• 1 teaspoon of grated ginger
• 1 teaspoon of cumin powder
• 1 teaspoon of coriander powder
• 1/2 teaspoon of turmeric powder
• 1/2 teaspoon of chili powder (optional)
• Salt to taste
• 2 cups of water
• 1 tablespoon of vegetable oil
• Vegetables of your choice (carrots, potatoes, pumpkin), chopped (optional)
• Fresh cilantro leaves for garnish

Instructions:
1. Rinse the mixed sprouted beans and legumes with water and drain.
2. In a pot, add the mixed sprouted beans and legumes, water, and a pinch of
salt. Bring to a boil, then reduce heat to medium-low and simmer for 30-40
minutes or until the beans are tender. Drain and set aside.
3. In a separate pot, heat the vegetable oil over medium heat.
4. Add the chopped onion, garlic, and grated ginger. Sauté for 2-3 minutes or
until the onion is translucent.
5. Add the chopped tomatoes, cumin powder, coriander powder, turmeric
powder, chili powder (if using), and salt to taste. Cook for 5-7 minutes or
until the tomatoes are softened and the spices are fragrant.
6. Add the cooked mixed sprouted beans and legumes to the pot with the to
mato mixture. Add the vegetables (if using), and 1 cup of water.
7. Bring the mixture to a boil, then reduce heat to low and simmer for 15-20
minutes or until the vegetables are tender and the flavors have melded to
gether.
8. Garnish with fresh cilantro leaves.
9. Serve hot with nsima (a maize porridge) or rice, and a side of steamed
greens.
33
 Mutton Curry
Zambian Mutton Curry is a flavorful and aromatic dish that is popular in Zambia.
The dish is typically made with tender pieces of mutton (or lamb) that are cooked
in a spicy curry sauce until they are tender and full of flavor.
The key ingredients in Zambian Mutton Curry include mutton (or lamb), onions,
garlic, ginger, tomatoes, and a blend of spices. The spices used in the dish typical-
ly include cumin, coriander, turmeric, cinnamon, cardamom, and chili powder,
which give the dish its distinctive flavor and aroma.

34
Ingredients:
• 500g boneless mutton, cut into small pieces
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon grated ginger
• 2 tomatoes, chopped
• 1/2 cup plain yogurt
• 2 tablespoons vegetable oil
• Salt to taste

Spice Blend:
• 1 teaspoon cumin seeds
• 1 teaspoon coriander seeds
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon cinnamon powder
• 3-4 cardamom pods, crushed
• 1/2 teaspoon chili powder (optional)

Instructions:
1. In a small frying pan, toast the cumin and coriander seeds until fragrant. Remove
from heat and let cool. Once cooled, grind them in a spice grinder or mortar and
pestle.
2. In a mixing bowl, combine the mutton, yogurt, ground spices, turmeric powder,
cinnamon powder, and chili powder (if using). Mix well to coat the meat with the
spices. Let the mixture marinate in the refrigerator for at least 30 minutes, or
overnight.
3. Heat the oil in a large pot over medium heat. Add the chopped onions and sauté
until they are soft and translucent, about 3-4 minutes.
4. Add the minced garlic and grated ginger to the pot and sauté for another 1-2
minutes, until fragrant.
5. Add the marinated mutton to the pot and cook for 5-7 minutes until browned on
all sides.
6. Add the chopped tomatoes to the pot and continue to cook for another 5-7 min
utes until the tomatoes have softened.
7. Add enough water to cover the mutton, and season with salt to taste.
8. Bring the mixture to a boil, then reduce heat to low and let it simmer for 45-60
minutes, or until the mutton is tender and cooked through.
9. Once the mutton is cooked through, let the curry simmer for another 5-10 min
utes to thicken the sauce.
10. Garnish with fresh cilantro leaves and serve hot with rice or naan bread.
35
 Ndiwo
Ndiwo is a traditional stew made from vegetables and fish that is popular in Ma-
lawi and other parts of Southern Africa. The dish is typically made by simmering
fish (such as tilapia or catfish) in a broth made from vegetables and spices until it
is tender and full of flavor.
The key ingredients in Ndiwo include fish, tomatoes, onions, garlic, and leafy
green vegetables, such as kale or spinach. The fish and vegetables are cooked to-
gether in a flavorful broth made from water, tomatoes, and a blend of spices, in-
cluding chili powder, cumin, coriander, and black pepper. The dish is often fin-
ished with a sprinkle of fresh cilantro leaves for added flavor and aroma.

36
Ingredients:
• 500g of fish fillets (tilapia or catfish), cut into chunks
• 1 large onion, chopped
• 3 garlic cloves, minced
• 2 large tomatoes, chopped
• 2 cups of water
• 2 cups of chopped leafy greens (kale or spinach)
• 2 tablespoons of vegetable oil
• Salt and pepper to taste
• 1 teaspoon of chili powder
• 1 teaspoon of cumin powder
• 1 teaspoon of coriander powder
• Fresh cilantro leaves for garnish

Instructions:
1. Heat the vegetable oil in a large pot over medium heat.
2. Add the chopped onion and sauté until it is soft and translucent, about 3-4
minutes.
3. Add the minced garlic and continue to sauté for another 1-2 minutes until
fragrant.
4. Add the chopped tomatoes, chili powder, cumin powder, coriander powder,
salt and pepper to the pot and stir well to combine. Let the mixture cook for
5-7 minutes until the tomatoes are soft and mushy.
5. Add the fish chunks to the pot and stir gently to coat them with the tomato
mixture. Pour in 2 cups of water and bring the mixture to a boil.
6. Reduce the heat to low, cover the pot, and let the fish simmer for about 10-
15 minutes, or until it is cooked through.
7. Once the fish is cooked through, add the chopped leafy greens to the pot
and stir gently to combine.
8. Cover the pot and let the stew simmer for an additional 5-7 minutes until
the leafy greens are wilted and tender.
9. Taste the stew and adjust the seasoning as needed with salt and pepper.
10. Garnish the Ndiwo with fresh cilantro leaves and serve hot with nsima or
rice.
37
 Seswaa
Seswaa is a traditional meat dish from Botswana that is made from pounded beef.
It is a staple food in Botswana and is often served at special occasions and gather-
ings such as weddings, funerals, and festivals.
To prepare Seswaa, a tough cut of beef such as brisket, chuck or shank is used.
The meat is first simmered in a pot with onions and salt until it is tender and falls
apart easily. Once the meat is cooked, it is removed from the pot and pounded
with a large wooden spoon or a pestle until it is finely shredded and mashed.

38
Ingredients:
• 1 kg beef brisket, chuck or shank, cut into large pieces
• 1 large onion, chopped
• 1 teaspoon salt
• Water
• Pap (cornmeal porridge) or cooked vegetables for serving

Instructions:
1. In a large pot, add the beef pieces, chopped onion, salt and enough water to
cover the meat.
2. Bring the pot to a boil over high heat, then reduce the heat to low and let the
meat simmer for about 2-3 hours until it is very tender and falls apart easily.
3. Once the meat is cooked, remove it from the pot and place it in a large bowl.
4. Using a large wooden spoon or a pestle, pound the meat until it is finely
shredded and mashed.
5. Add some of the cooking liquid from the pot to the meat and continue to
pound until the meat has a smooth and creamy texture.
6. Serve the Seswaa hot with pap or cooked vegetables.

39
 Vegetable samosas
Vegetable samosas are a popular snack food in Zambia, made by filling a thin
pastry shell with a mixture of vegetables and spices and then frying or baking
them until they are crispy and golden brown. The filling typically includes a com-
bination of potatoes, carrots, peas, onions, and sometimes spinach or other leafy
greens. The vegetables are seasoned with a blend of spices that can include cumin,
coriander, turmeric, and chili powder, among others.

40
Ingredients:
• 2 cups of all-purpose flour
• 1/2 teaspoon of salt
• 1/4 cup of vegetable oil
• 1/2 cup of water
• 2 tablespoons of vegetable oil
• 1/2 teaspoon of cumin seeds
• 1/2 teaspoon of mustard seeds
• 1 onion, finely chopped
• 2 potatoes, peeled and diced
• 1 carrot, peeled and diced
• 1/2 cup of frozen peas
• 1/2 teaspoon of ground cumin
• 1/2 teaspoon of ground coriander
• 1/4 teaspoon of turmeric
• 1/4 teaspoon of chili powder
• Salt to taste
• Oil for frying
Instructions:
1. To make the pastry, mix the flour and salt together in a bowl. Add the oil and rub
it into the flour mixture with your fingers until it resembles breadcrumbs.
2. Add the water gradually, mixing until the dough comes together into a ball.
Knead the dough for a few minutes until it becomes smooth and elastic. Cover
and let it rest for 30 minutes.
3. Heat the 2 tablespoons of oil in a large pan. Add the cumin and mustard seeds
and fry until they start to pop.
4. Add the chopped onion and fry for a few minutes until it turns translucent.
5. Add the diced potatoes and carrots to the pan and fry for a few minutes until
they start to soften.
6. Add the frozen peas, ground cumin, coriander, turmeric, chili powder, and salt to
taste. Mix well and fry for a few more minutes until the vegetables are cooked
through. Remove from the heat and let the mixture cool.
7. Divide the dough into 8 equal pieces and roll each piece into a thin, round circle.
Cut each circle in half.
8. Take one half-circle and fold it into a cone shape, sealing the edges with a little
water. Fill the cone with a spoonful of the vegetable mixture and seal the top with
a little more water.
9. Heat the oil in a deep frying pan. Fry the samosas until they are golden brown
and crispy, turning them over occasionally. Drain on paper towels.
10. Serve hot with your favorite dipping sauce.
41
 Zambian chicken stew
Zambian chicken stew is a flavorful and hearty dish that is a popular main course
in Zambia. It is made by simmering chicken pieces with vegetables and spices
until tender and delicious. The recipe may vary depending on the region, but the
basic ingredients and cooking techniques are similar.
The main ingredients for Zambian chicken stew typically include chicken pieces,
onions, tomatoes, green peppers, garlic, ginger, and a variety of spices such as pa-
prika, cumin, coriander, and chili powder. Other vegetables, such as carrots, pota-
toes, and green beans, may also be added to the stew.

42
Ingredients:
• 4 chicken thighs or drumsticks, skin-on
• 1 onion, diced
• 2 cloves of garlic, minced
• 1 green bell pepper, seeded and diced
• 2 tomatoes, diced
• 2 medium carrots, peeled and diced
• 1 cup of green beans, trimmed and chopped
• 2 tablespoons of vegetable oil
• 2 teaspoons of paprika
• 1 teaspoon of ground cumin
• 1 teaspoon of ground coriander
• 1/2 teaspoon of chili powder
• Salt and black pepper to taste
• 3 cups of chicken broth or water
• Fresh cilantro, chopped (optional)
• Cooked rice or bread, for serving

Instructions:
1. Heat the oil in a large pot or Dutch oven over medium-high heat. Season the
chicken with salt and black pepper, and then add it to the pot. Brown the
chicken on both sides until golden brown, about 4-5 minutes per side. Re
move the chicken from the pot and set it aside.
2. Add the onions and garlic to the pot and sauté until the onions are translu
cent, about 3-4 minutes. Add the diced green bell pepper, tomatoes, carrots,
and green beans to the pot and sauté for another 5-6 minutes, stirring occa
sionally.
3. Add the paprika, cumin, coriander, chili powder, salt, and black pepper to
the pot and stir well to coat the vegetables with the spices.
4. Return the chicken to the pot and pour in the chicken broth or water,
enough to cover the chicken and vegetables.
5. Bring the stew to a boil, then reduce the heat to low and cover the pot. Let
the stew simmer for about 45 minutes to 1 hour, or until the chicken is
cooked through and tender.
6. Once the stew is done, taste and adjust the seasoning if necessary. Stir in
some fresh cilantro (if using), and serve the stew hot with rice or bread.

43
 Beef and vegetable stir fry
Zambian Beef and Vegetable Stir Fry is a delicious and healthy dish made with
tender beef strips, fresh vegetables, and a flavorful sauce. It is a popular dish in
Zambia and is often served with rice or noodles.
The main ingredients for this dish include beef, onions, garlic, ginger, bell pep-
pers, carrots, cabbage, and green beans. The beef is sliced into thin strips and
marinated in a mixture of soy sauce, cornstarch, and black pepper for added fla-
vor and tenderness. The vegetables are sliced into small pieces to allow for quick
and even cooking.

44
Ingredients:
• 1 pound beef sirloin or flank steak, thinly sliced
• 2 tablespoons soy sauce
• 2 teaspoons cornstarch
• 1/2 teaspoon black pepper
• 2 tablespoons vegetable oil
• 1 onion, sliced
• 2 cloves garlic, minced
• 1 teaspoon grated ginger
• 1 red bell pepper, seeded and sliced
• 1 yellow bell pepper, seeded and sliced
• 2 medium carrots, peeled and sliced diagonally
• 2 cups of green beans, trimmed and cut into 2-inch pieces
• 1 cup of shredded cabbage
• 2 tablespoons oyster sauce
• 1 teaspoon sesame oil
• Salt and black pepper to taste
• Cooked rice or noodles, for serving

Instructions:
1. In a mixing bowl, combine the sliced beef, soy sauce, cornstarch, and black
pepper. Mix well to coat the beef evenly, and let it marinate for at least 15
minutes.
2. Heat the vegetable oil in a wok or large frying pan over high heat. Add the
marinated beef to the pan and stir-fry for 3-4 minutes, until browned on all
sides. Remove the beef from the pan and set it aside.
3. Add the onion, garlic, and ginger to the pan and stir-fry for 1-2 minutes,
until fragrant. Add the sliced bell peppers, carrots, green beans, and shred
ded cabbage to the pan and stir-fry for another 3-4 minutes, until the vege
tables are cooked but still crispy.
4. Return the beef to the pan and stir everything together. In a small bowl,
whisk together the oyster sauce, sesame oil, salt, and black pepper. Pour the
sauce over the beef and vegetables and stir-fry for another minute or two,
until the sauce thickens and coats the ingredients evenly.
5. Serve the stir-fry hot with rice or noodles.

45
 Chicken liver and onions
Zambian Chicken liver and onions is a popular dish in Zambia that features ten-
der chicken livers and sautéed onions cooked in a flavorful tomato-based sauce. It
is a nutritious and delicious meal that can be enjoyed as a main course or as a side
dish.
The main ingredients for this dish include chicken livers, onions, tomatoes, garlic,
ginger, and a blend of spices such as cumin, paprika, and coriander. The chicken
livers are first cleaned and trimmed of any excess fat, then sliced into bite-sized
pieces.

46
Ingredients:
• 1 pound chicken livers, cleaned and trimmed
• 2 large onions, sliced
• 2 large tomatoes, chopped
• 2 cloves garlic, minced
• 1 teaspoon grated ginger
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1 teaspoon ground coriander
• Salt and black pepper, to taste
• 2 tablespoons oil
• Water or chicken broth, as needed
• Chopped fresh cilantro, for garnish (optional)

Instructions:
1. Heat the oil in a large frying pan or wok over medium-high heat. Add the
onions and cook until they are soft and golden brown, stirring occasionally,
for about 5-7 minutes.
2. Add the garlic and ginger to the pan and cook for another minute or two
until fragrant.
3. Add the cumin, paprika, coriander, salt, and black pepper to the pan, and
stir until the onions are coated evenly with the spices.
4. Add the chicken livers to the pan and cook, stirring occasionally, for 5-7
minutes until browned on all sides.
5. Add the chopped tomatoes to the pan and stir to combine. Add enough
water or chicken broth to create a sauce, and bring the mixture to a simmer.
6. Reduce the heat to low and let the mixture simmer for about 10-15 minutes
until the chicken livers are cooked through and the sauce has thickened.
7. Taste and adjust the seasoning as needed. Garnish with chopped cilantro, if
desired.

47
 Beef Skewers
Beef skewers are a popular dish in many parts of the world, including Zambia.
These skewers typically feature tender chunks of beef that are marinated in a fla-
vorful sauce, skewered onto bamboo or metal sticks, and grilled or broiled to
perfection.
To make beef skewers, you will need beef, vegetables, and a marinade. For the
beef, you can use a variety of cuts, such as sirloin, tenderloin, or flank steak. The
vegetables can include bell peppers, onions, and mushrooms.

48
Ingredients:
• 1 pound beef, cut into bite-sized cubes
• 1 red bell pepper, cut into bite-sized pieces
• 1 green bell pepper, cut into bite-sized pieces
• 1 onion, cut into bite-sized pieces
• 8-10 bamboo skewers, soaked in water for at least 30 minutes
• Salt and pepper, to taste

For the marinade:

• 3 cloves garlic, minced
• 1 tablespoon grated ginger
• 2 tablespoons soy sauce
• 1 tablespoon brown sugar
• 1 tablespoon olive oil
• 1 tablespoon vinegar

Instructions:
1. In a large bowl, combine the beef, bell peppers, and onion.
2. In a separate bowl, mix together the garlic, ginger, soy sauce, brown sugar,
olive oil, and vinegar to make the marinade.
3. Pour the marinade over the beef and vegetables, and toss to coat.
4. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or
up to overnight.
5. Preheat your grill or broiler to medium-high heat.
6. Thread the marinated beef and vegetables onto skewers, alternating between
the beef and vegetables.
7. Season the skewers with salt and pepper.
8. Grill or broil the skewers for about 8-10 minutes, or until the beef is cooked
to your liking, flipping occasionally to ensure even cooking.
9. Remove the skewers from the grill or broiler and let them rest for a few
minutes.
10. Serve hot with a side of rice or salad.

49
 Chicken curry
Zambian chicken curry is a flavorful and aromatic dish that is popular in Zambia.
It typically consists of chicken pieces cooked in a creamy tomato-based sauce, sea-
soned with a blend of spices and served with rice, naan, or chapati bread.
To make Zambian chicken curry, you will need chicken, vegetables, spices, and a
few other ingredients. The spices used in the curry typically include cumin, cori-
ander, turmeric, cinnamon, and chili powder. Other common ingredients include
onions, garlic, ginger, tomatoes, coconut milk, and fresh cilantro.

50
Ingredients:
• 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon grated ginger
• 2 tomatoes, chopped
• 1 can coconut milk
• 1 tablespoon vegetable oil
• Salt and pepper, to taste
• Fresh cilantro, chopped

For the spice blend:

• 1 teaspoon cumin
• 1 teaspoon coriander
• 1 teaspoon turmeric
• 1/2 teaspoon cinnamon
• 1/2 teaspoon chili powder

Instructions:
1. Heat the oil in a large pot or Dutch oven over medium-high heat. Add the
onion, garlic, and ginger, and sauté until softened.
2. Add the chicken to the pot, season with salt and pepper, and cook until
browned on all sides.
3. In a separate bowl, mix together the spices.
4. Add the tomatoes and the spice blend to the pot, and stir to combine.
5. Pour in the coconut milk and bring the mixture to a simmer.
6. Reduce the heat to low and simmer the curry for about 20-30 minutes, or
until the chicken is tender and the sauce has thickened.
7. Taste and adjust the seasoning as necessary.
8. Serve the curry hot, garnished with fresh cilantro, with rice, naan, or chapati
bread.

51
 Chicken pie
Zambian Chicken Pie is a popular savory pastry dish in Zambia that is typically
served as a snack or a light meal. It is made by filling a pastry crust with a mixture
of cooked chicken, vegetables, and seasonings, and then baking it in the oven un-
til the crust is golden brown and crispy.
The filling for Zambian Chicken Pie usually includes chicken that has been
cooked and shredded or diced, along with vegetables such as onions, carrots, and
green peppers. The mixture is seasoned with a blend of spices, such as curry pow-
der, cumin, and paprika, to give it a flavorful and aromatic taste.

52
Ingredients:
• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 3/4 cup butter, chilled and cut into small pieces
• 1/4 cup ice water
• 2 tablespoons vegetable oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 boneless, skinless chicken breasts, cooked and shredded
• 1 cup mixed vegetables (such as carrots, peas, and green beans)
• 1 teaspoon curry powder
• 1 teaspoon paprika
• Salt and black pepper, to taste
• 1 egg, beaten
• Ketchup or chili sauce, for serving

Instructions:
1. Preheat the oven to 375°F (190°C).
2. In a mixing bowl, combine the flour and salt. Add the butter and use a pastry
cutter or your fingers to work the butter into the flour until it resembles coarse
crumbs.
3. Add the ice water a little at a time and mix until the dough comes together. Shape
the dough into a ball and flatten it into a disc. Cover and refrigerate for at least 30
minutes.
4. In a frying pan, heat the vegetable oil over medium heat. Add the onion and
garlic and sauté until soft and translucent.
5. Add the cooked chicken, mixed vegetables, curry powder, paprika, salt, and black
pepper. Cook for 5-7 minutes, stirring occasionally, until the vegetables are ten
der and the mixture is heated through.
6. Remove the dough from the refrigerator and roll it out on a lightly floured sur
face until it is about 1/4 inch thick. Cut the dough into 4 equal circles or squares.
7. Spoon the chicken mixture onto one half of each piece of dough, leaving a small
border around the edges.
8. Brush the edges of the dough with beaten egg and fold the other half of the
dough over the filling, pressing the edges together with a fork to seal.
9. Brush the tops of the pies with the beaten egg and use a knife to make a small slit
in the top of each pie to allow steam to escape.
10. Bake the pies in the preheated oven for 25-30 minutes, or until the crust is golden
brown and crispy.
11. Serve the Zambian Chicken Pies hot, with ketchup or chili sauce on the side.
53
 Beef biltong
Beef biltong is a popular traditional Zambian snack made from thin slices of dried
and spiced beef. The beef is typically cut into thin strips, seasoned with a blend of
spices such as coriander, salt, black pepper, and vinegar, and then air-dried until it
becomes chewy and slightly moist.
The process of making biltong involves curing the meat with the spice mix and
vinegar to add flavor and preserve it. The beef is then hung to air-dry in a cool,
dry, and well-ventilated space for several days or weeks, depending on the desired
texture and taste.

54
Ingredients:
• 200g beef biltong, thinly sliced
• 1 large head of lettuce, chopped
• 1 red onion, thinly sliced
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 cup cherry tomatoes, halved
• 1/4 cup fresh cilantro, chopped
• 1/4 cup olive oil
• 2 tablespoons red wine vinegar
• 1 tablespoon honey
• Salt and pepper to taste

Instructions:
1. In a large salad bowl, combine the lettuce, onion, bell peppers, tomatoes,
and cilantro.
2. In a small bowl, whisk together the olive oil, red wine vinegar, honey, salt,
and pepper to make the dressing.
3. Add the beef biltong to the salad and toss gently.
4. Drizzle the dressing over the salad and toss to combine.
5. Serve immediately and enjoy your delicious beef biltong salad!

55
 Beef casserole
Zambian Beef Casserole is a hearty and flavorful baked dish made with layers
of tender beef, vegetables, and a rich tomato sauce. The beef is typically cut into
small pieces and browned in a skillet with onions and garlic to add flavor. Then,
it’s layered in a baking dish with vegetables such as carrots, potatoes, and peas.
A rich tomato-based sauce is poured over the beef and vegetables, and the cas-
serole is baked in the oven until the beef is tender and the vegetables are cooked
through. The casserole is often topped with a layer of grated cheese before baking,
which adds a delicious cheesy crust on top.

56
Ingredients:
• 1 kg beef, cut into small pieces
• 1 onion, chopped
• 2 garlic cloves, minced
• 2 carrots, peeled and sliced
• 2 potatoes, peeled and sliced
• 1 cup frozen peas
• 1 can chopped tomatoes
• 1 tablespoon tomato paste
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 teaspoon paprika
• Salt and pepper to taste
• 1 cup grated cheese

Instructions:
1. Preheat the oven to 350°F (180°C).
2. Heat some oil in a skillet over medium heat. Add the beef and cook until
browned on all sides.
3. Add the onion and garlic and cook for a few minutes until softened.
4. Add the carrots and potatoes and cook for a few more minutes.
5. Stir in the frozen peas, chopped tomatoes, tomato paste, thyme, rosemary,
paprika, salt, and pepper.
6. Transfer the beef and vegetable mixture to a large baking dish.
7. Sprinkle the grated cheese on top.
8. Bake in the oven for 30-40 minutes, or until the cheese is golden brown and
the beef is tender.
9. Remove from the oven and let it cool for a few minutes before serving.

57
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