Next up is Zambia and I am arriving towards the end of the first round of African countries with only a few left.

Here are a few facts about Zambia:

• Capital: Lusaka
• Population: about 16.2 million
• Area: 752 618 km km²
• Currency: Zambian kwasha

As opposite to the other countries so far it has been pretty easy to find some recipes that seem to be “the one” from the country. It seems that Nshima and Ndiwo are 2 recipes that are the staple food from the country. Nshima is cornmeal and water used to make balls that are used to eat with using your hand. Ndiwo is a side dish containing collard greens, it can be made with or without peanut butter.

Nshima

Ingredients:

• 2 cups cornmeal
• 4 cups water

Directions:

In a sauce pan, heat the 4 cups of water until warm. One table spoon at a time incorporate 3/4 of a cup cornmeal in the water while stirring and heat to a boil. Once it starts boiling cover, reduce to medium heat and let simmer for 3 to 5 minutes.

After 3-5 minutes, rapidly incorporate the rest of the cornmeal and still until obtaining a smooth and thick.

Cover the pot and turn off the heat. Let it sit for a couple of minutes.

 

Ndiwo

Ingredients:

• 1 pound collard greens
• 3/4 cup peanut butter
• 1 large or 2 small tomatoes
• 1/2 teaspoon of baking soda
• Salt

Directions:

Chop the collard greens and the tomato, measure the peanut butter and the baking soda.

In a large pan or a wok, on high heat, heat 1 cup of water with the baking soda. Add the collard greens and the tomato and cook for 5 minutes or until the greens are a wilted.

Add the peanut butter and one cup of water. Cover, reduce the heat and let simmer for 20 minutes. Salt to taste.

 

Chicken stew

Ingredients:

• 2 chicken thighs
• 1 cup chicken broth
• 1/2 can of diced tomatoes
• 1/2 onion chopped
• 1 garlic clove
• 1 teaspoon ground ginger
• 1 small bunch of spinach

Directions:

Chop the onion, the garlic and the spinach. Measure the chicken broth and the ground ginger.

In a heavy bottom pot (I used a dutch over), heat some oil and brown the chicken.

Add the onions, garlic and ground ginger. cook until the onions are translucent.

Add the tomatoes and chicken broth. Reduce heat to slowly simmer. Cover and let cook for 30 minutes.

After 30 minutes, add the spinach and cook for an additional 5 minutes with the lid removed.

Enjoy your meal!