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While Zambia has no official National dish, two dishes will be served across the country at traditional ceremonies and celebrations. Chibwabwa: a thick sauce made from boiled vegetables, mainly Pumpkin leaves, and nshima: a dough made with ground corn, similar to grits.

Chibwabwa

Ingredients

• 2 Cups dried chibwabwa (pumpkin leaves)

• 1/2 Teaspoon soda

• 2 Medium tomato’s

• 1 Big Onion

• 1 Teaspoon salt

• 1 cup Pounded groundnuts

Directions

1. Soak the chibwabawa in warm water for 30 min.

2. Wash, rinse, and place in a pot.

3. Add 3 cups of water and soda and stir. Let the chibwabwa cook for about an hour or so.

4. Add the pounded groundnuts stir to mix well, turn down the heat on low stir continuously to prevent the groundnuts from sticking to the bottom.

5. Once the chibwabwa begins to boil then add chopped tomatoes, onions and salt allow to simmer for 10 minutes.

Nshima

Ingredients

• 4 cups cornmeal

• 2 teaspoons salt (to taste)

• 16 cups water or more if needed

Directions

1. Pour cold water into a large pot.

2. On a high heat, begin to bring to a boil.  Remove from heat.

3. After a few minutes, when the water is warm, slowly add about half the cornmeal to the water one spoonful at a time, stirring continuously with a wooden spoon.

4. Return to the heat and continue cooking until the mixture begins to boil and bubble.

5. Keep stirring to prevent burning. Reduce heat to medium and cook for a few minutes.

6. Add the remaining cornmeal, as before, adding it spoonful at a time as you continue to stir. It is essential to keep stirring. The nshima should be very thick (no liquid remaining) and smooth (no lumps). It may reach this point before all of the remaining cornmeal is added to the pot, or it may be necessary to add even more cornmeal than this recipe indicates.

7. Once the desired consistency is reached, turn off heat, cover the pot, and allow the nshima to stand for a few minutes before serving.