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Zambia (Zambia Recipes)

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World Cuisine Recipes

   Zambia's relative isolation and it's position atop a plateau in south-central Africa meant that it has been more isolated from external influences than other African countries. As a result, Zambian cuisine is one of the most traditionally native ones in Africa. The traditional staple of the diet is Nshima, a cornmeal pottage. Indeed, Nshima is such a big part of the Zambian culture and history that many rituals, expectations, expressions, customs, beliefs, and songs have developed in the culture around working for, cooking, and eating this dish. Despite this, foods such as cassava, peanuts and chillies have made their way into the Zambian diet. Unusually, though Zambia is culturally diverse with over 70 tribes and languages Zambian cuisine is fairly homogeneous. But there are differences between Eastern Zambia and Northern Zambia. In eastern Zambia (home of the Tumbuka peoples) meat is a more important part of the diet. Mice remain the staple, but beef chicken and mutton are also consumed. Meat stews, often flavoured with baking soda, salt and cayenne pepper are served with Nshima. Bemba cuisine of northern Zambia makes more use of peanuts, tomatoes, Onion, collard greens, pumpkin leaves, sweet potato leaves, spinach and cooked cabbage. Meat can be added to these stews, but this is not always the case. These stews tend to be served with Nshima or Samp.

1 lb. maize meal or corn meal
2 qt. pot
Lg. wooden spoon
Cooking Instructions:
In pot mix 2 cups cold water with two heaping tablespoons of meal. Add hot tap water to fill pot. Cook on high heat for 5 to 10 minutes or until mix reaches the consistency of porridge. Lower heat to medium and slowly and slowly add the rest of the meal, stirring constantly. Continue stirring until mixture is very stiff. Remove from heat. Using a wooden spoon that has been rinsed in cold water, shape and remove spoonfuls of Nshima. (If using a metal spoon, the Nshima will stick to the edges and should be rinsed off between each serving.) Serve with beef, poultry, gravy, leafy greens.
Collard Green Leaves with Peanut Powder (Ndiwo)
Servings: 4
7 Cups or 1 lb. chopped collard greens
1 Large size chopped tomato
1 and a half Cups raw peanut powder
2 Cups water
1/2 Teaspoonful Arm and Hammer Pure Baking Soda
1/4 Teaspoonful salt
Cooking Instructions:
Pour 1 cup of water into medium size cooking pot. Add half a teaspoon of pure baking soda and stir until thoroughly dissolved. Place pot on burner on medium heat. Add 7 cups of chopped collard greens and the 1 chopped tomato. Cook on medium to high heat for 5 to 8 minutes. Add 1 and a half cups raw peanut powder, 1/4 teaspoon salt, and 1 cup of water. Stir thoroughly and lower the heat to below medium. Cover and simmer for 15 to 20 minutes stirring every 2 to 3 minutes to prevent bottom from burning. Serve hot with nshima.
Tomato and Peanut Relish
1 onion, finely sliced
225 g tomatoes, chopped
250 g ground peanuts
1/2 tsp chilli powder
1 tbsp soy sauce
1 tbsp oil
Cooking Instructions:
Heat the oil in a pan and fry the onion until soft. Add the tomatoes and cook until they begin to break down. Add the ground peanuts at this stage and continue cooking until everything blends together. Add teh chilli powder, and soy sauce then season. Continue to cook to the desired consistency and serve with rice or nshima.
Bean Leaf Starters

500 g kidney bean or string bean plant leaves
200 g groundnuts (peanute)
salt, black pepper and paprika to season
Cooking Instructions:
Shred the leaves then boil for 3 minutes. Add the groundnuts, season and cook for a further 15 minutes then serve.

400 g peanuts, shelled and skinned
2 tomatoes, peeled and chopped
1 onion, chopped
1.1 kg assorted greens (eg collard greens, pumpkin leaves, sweet potato leaves, kale etc) or spinach, washed and chopped
Salt, to taste
200 g cooked finely-shredded cabbage
Any leftover meat eg beef, chicken or fish
Cooking Instructions:
Grind or pound the peanuts to a fine powder. Bring some 600 ml of water to boil in a large pot and add the peanuts, tomatoes and onion. Boil briskly on high heat for some five to seven minutes, stirring often to prevent sticking. Reduce the heat then add the greens and stir in. Cover and cook for about 30–45 minutes, or until the greens and peanuts have blended to form a thick sauce. Add the cabbage and any meat and cook for a further five minutes to heat through. Serve immediately with rice.
Tiger Fish with Greens
100 g butter
4 tbsp butter
1/2 onion, finely chopped
4 plum tomatoes, blanched, skineed, de-seeded and chopped
2 garlic cloves, chopped
450 g greens (eg cabbage, chard, rape greens, collard greens or spinach)
400 g tiger fish fillets or any firm white fish
2 tbsp lemon juice
1 dessert spoon fresh parsley
1 tbsp ground nuts (peanuts, almonds, walnuts etc)
lemon wedges, to garnish
Cooking Instructions:
Melt 50 g butter in a pan and fry the onon and tomatoes until soft. Add the garlic and the greens then cover the pan and cook on a low flame for 6 minutes (or until the greens are tender). Meanwhile add the 4 tbsp butter to a pan and fry the fish fillets on both sides until golden. Remove from the pan and keep warm. Add the remaining butter to the pan and cook until just browned then stir-in the lemon juice and parsley. Place the greens on a plate, lay the fish over the top and drizzle the butter sauce over the fish. Garnish with lemon wedges and nuts.

Binch Akara (Bean Drops)
500 g black-eyed peas
2 tsp salt
1 small onion, very finely chopped
500 ml vegetable oil
Cooking Instructions:
Add the dry beans to a blender along with 240 ml water. Blend for 1 minute then pour the mixture into a large bowl. Add 500ml more water and stir until the skins float to the top. Remove the skins then strain in a colander, allowing the remaining skin and eyes to flow out. Blend the beans once more, along with the onion and pepper. Pour into a bowl and stir with a wooden spoon for 2 minutes. You should have a thick mixture which you can scoop with a tablespoon. Heat the oil in a wok and when hot begin dropping tablespoons of the bean mixture into the hot oil. Fry until golden brown, drain on absorbent paper and serve along with wooden picks to pick-up the balls.
1 onion, chopped
3 tbsp oil
2 tomatoes, blanched, peeled and chopped
450 g dried fish
Cooking Instructions:
Fry the onion in the oil until it starts to brown then add the tomatoes and fry for a few more minutes. Add the dried fish (flaked and with bones removed) then cook for 7 minutes over a high flame. Serve on a bed of rice.
Curried Gazelle
1 kg gazelle rump steaks (or venison rump) cut into cubes
2 onions, chopped
3 garlic cloves, chopped
2 large chillies, finely chopped
2 plantains, peeled and sliced
1 tbsp tomato paste
1 tbsp raisins
1 tsp ground cumin
1 tsp ground cardamom
1/2 tsp ground turmeric
1/2 tsp paprika
2 tsp curry powder
1 tbsp vegetable oil
300 ml coconut milk
Cooking Instructions:
Add the oil to a pan and lightly fry the onion for 3 minutes then add the garlic and fry for 1 minute further before adding the chillies. Cook for 3 minutes more then add the cubed meat and brown on all sides. Once the meat is nicely coloured add the tomato paste, raisins, curry powder and all the spices. Stir and cook for a minute then add the coconut milk and bring to a boil. Immediately reduce to a simmer and add the plantains. Cover and simmer gently for a further 30 minutes (check occasionally to ensure the mixture is not too dry. Add a little water if you need to). Serve immediately on a bed of rice.
Tongabezi Chicken Curry
2 sweet potatoes
1 butternut quash, peeled and diced
4 large chicken pieces, halved
Vegetable oil for frying
2 onions, finely chopped
2 tomatoes, blanched, skinned and diced
2 garlic cloves, finely chopped
3 tbsp grated ginger
6 cardamom seeds, crushed
1 tsp curry powder
450 ml chicken stock
2 salks lemongrass, bruised
2 small red chillies, finely chopped
300 ml yoghurt
Salt and black pepper, to taste
1 tbsp finely-chopped coriander
Cooking Instructions:
Add the sweet potatoes to salted boiling water and parboil in their skins for 10 minutes. Allow to cook then cut into thick slices. Season the chiken pieces with salt and peper and fry in vegetable oil for about 15 minutes, or until golden borwn all over. Remove the meat from the pan and fry the onions in the remaining oil until golden before adding the tomatoes, garlic, ginger, cardamom and curry powder. Cook for a few minutes then return the chiken to the pan and add the stock and lemongrass. Cover and allow to simmer for 10 minutes, or until the chicken has cooked through. Meanwhile fry the sweet potato and squash in a separate pan over medium heat until they are browned and crispt on the outside. When the chicken is tender add the chillies to the pan and cook for 2 more minutes before stiring-in the yoghurt and heating through (but do not allow to boil). Add to a bowl, garnish with chopped coriander and serve with the fried vegetables.
Golabjamoun (Sweet Potato Cakes)
120 ml milk
500 g sweet potatoes
100 g wheat flour
80 g sugar
2 sticks cinnamon, ground
Oil for frying
Cooking Instructions:
Peel the sweet potatoes, cut into cubes and boil in the milk abd until soft. Mash in the milk then add the cinnamon and flour. Knead into a dough and shape into balls. Deep fry in oil until golden brown then drain on kitchen paper and serve.
Pineapple Chutney
200 g green bell peppers, cut into 2 cm sections
100 g onions, chopped into 1cm pieces
450 g fresh tomatoes, cut into 2cm cubes
1 whole lemon, cut into 1.5cm cubes with skin left on
1 whole orange, cut into 1.5cm cubes, with skin left on
90 g sultanas
200 g fresh pineapple cut into 1.5cm dice
250 ml white wine vinegar
80 g white sugar
80 g Muscovado sugar
4 tbsp preserved candied ginger, cut into thin strips
1 tbsp salt
Cooking Instructions:
Add all the ingredients to a large saucepan and simmer gently for 30 minutes (if the mixture seems too thick add up to 200ml pineapple juice). When ready allow to cool a little then pack into hot, sterile, jars.
Zambian Piri Piri
4 tbsp lemon juice
4 tbsp olive oil
4 tbsp finely-chopped hot red chillies
1 tbsp salt
1 tsp garlic powder
Cooking Instructions:
Fry the chillies in a little oil until soft. Allow to cool then mix in a bowl with all the other ingredients. Serve as an accompaniment to any main dish.

World Cuisine Recipes


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