Nshima
Nshima is a staple food in Zambia - a very thick and smooth porridge made from ground maize. It is quite similar to the Kenyan ugali and the Zimbabwean sadza. Nshima is always consumed with soups, sauces, or stews, known as ndiwo in Zambia.
Vinkubala
Zambian Edible Insects, After harvesting, the caterpillars are squeezed (to remove the gut contents), parboiled and dried before selling at the markets.
Delele
Delele is a dish prepared with diced fresh okra. It is cooked in water with chopped tomatoes. To give it the distinctive thick, glutinous texture, bicarbonate of soda is added during cooking.
Nkuku
Nkuku means chicken in Nyanja, one of the local languages in Zambia. There are many different ways to prepare chicken in Zambia, from ‘village chicken’ by boiling and then making a stew or my favourite cut seasoned then roasted.
Munkoyo
Why not wash down your Zambian meal with Munkoyo? Which is a traditional non-alcoholic beverage(gets alcoholic as it ferments), made from The fermentation of the Munkoyo root (Rhynchosia venulosa).
Kapenta
The Tanganyika sardine is known as kapenta or matemba in Zambia, Malawi and Zimbabwe. Kapenta is two species, both of which are small, planktivorous, pelagic, freshwater clupeid originating from Lake Tanganyika in Zambia