‘Porridge’ from ground maize

Zambia’s local cuisine is based on nshima, a cooked porridge made from ground maize.  For breakfast, nshima is usually thin and sometimes eaten with sugar.  For lunch and dinner, the consistency is thicker (like mashed potato) and it is eaten with a tasty relish of meat, fish or vegetables.

Other local dishes include ifisashi (green vegetables in peanut sauce) and samp (crushed maize and bean dish).

Insects are delicacies

Insects such as grasshoppers, caterpillars, cicadas and flying ants are delicacies.  During the rainy season, Zambians look forward to the once-a-year feast of fried termites.

The rains bring vast numbers out of their nests to find mates.  Attracted to the light, these insects can be caught swarming in the air and dropped into a bowl of water.  Alternatively, once they have shed their wings, they can be collected from the ground – this avoids having to pull off the wings before cooking.

Wingless termites are thrown into a hot frying pan with a dash of oil and sautéd until crisp and golden brown.  A little salt can be added before they’re served in a bowl like peanuts.

Locally-brewed beers

Beer is the most popular alcoholic beverage.  Clear beers include locally-brewed South African brands (such as Mosi and Rhino Lager) and more expensive imported lagers.  The local Chibuku is a cloudy beer made from maize/sorghum.

Zambia’s small home-brew industry offers cloudy brands called Dr Livingstone’s Lager, Safari Stout, Zikomo Copper Ale and Baobab White, made from baobab tree fruits.

Shanty towns around cities

More than one-third of Zambians now live in urban areas, many crowded into shanty towns which have sprung up around the cities.  Here, large markets provide a wide range of goods, services and food, and also act as a general meeting place.

Sellers either walk the streets with their wares (ranging from frying pans to fruit) or work from wooden market stalls, where tradesmen such as cobblers and tailors can also be found.

Rural life

In rural areas, village houses are built from mud/bricks and thatch.   Water is provided by wells and wood-burning stoves are used for cooking.  Daily activities revolve around agriculture, livestock and fishing (in areas along lakes and rivers).

When men leave to find work in the towns, women often stay behind to support the children and elders.  They survive on subsistence farming and depend on local crafts, such as basket-weaving and pottery, for money or items to exchange.