If you ask Zambians what their country's national dish is, some will say Nshima. This is a staple food in this country that has given rise to an entire sophisticated cuisine. Nshima is a dense porridge made from finely ground cornmeal. Since 2017, Nshima has been added to UNESCO's Representative List of Humanity's Intangible Cultural Heritage.

This dish has a mild flavor that compliments other dishes. Zambians typically eat Nshima with one hand, and the dish is typically served in lumps. People will break the Nshima lumps, shape them into balls with their fingers, and eat the dish. You can also make an indentation in the Nshima ball to scoop and eat the relish (which can be sauce, vegetables, or meat). To make Nshima, you must first bring water and cornmeal to a boil. Then, vigorously stir the pot until it reaches the desired thickness. Zambians frequently prepare a large pot of Nshima to serve to a large group of people.

Nshima comes in two varieties: the first does not use water until the boiling process. The second requires a small amount of room temperature water before boiling the cornmeal flour.

Ndiwo is a simple Zambian dish made with various leafy green vegetables, onions, and, if desired, tomatoes. Cassava leaves, collard greens, pumpkin leaves, pea leaves, bean leaves, and various other types of wild greens are all options.

Though the dish may include various types of meat, it is primarily considered a vegetable-based dish. Ndiwo is almost always served with nsima (nshima), a thick Zambian cornmeal porridge, and the two are regarded as the most important staples of traditional Zambian cuisine.

This adaptable and versatile dish is known by many different names in the region, including dende, ndiyo, and umunani. If you intend to travel to Zambia, Ndiwo is one of the must-try dishes for you.

In Zambia, delele refers to both okra and a simple dish that incorporates this traditional vegetable. The dish is mostly made with fresh okra that has been cooked in water, as well as sliced tomatoes. Bicarbonate of soda is thought to be the essential ingredient that gives the dish its distinctive thick, glutinous texture.

Serve alongside nshima, a traditional Zambian cornmeal porridge. The same dish can also be found in Zimbabwe, where it is known as derere.If you intend to travel to Zambia, Delele is one of the must-try dishes for you. Lots of travelers who tried Delele during their trip highly recommend this delicious meal to others.

Kalembula is a Zambian ndiwo dish made with sweet potato leaves, tomatoes, onions, and groundnuts. These ingredients are cooked in water until the dish develops a thick consistency. Kalembula, like other ndiwo dishes, is served with nshima, a traditional Zambian maize porridge.

Sweet potatoes are a common crop in Zambia. This plant's root is undoubtedly tasty, but do you know what its leaf tastes like? Kalembula is a dish made from the leaves of the sweet potato. Sweet potato leaves are slightly bitter when raw, but when cooked, they have a plain and slightly sweet flavor. Assume you're eating spinach or water spinach. Zambians typically cook Kalembula in water to achieve a thick consistency, but frying them is an excellent alternative.

Kalembula is usually cooked in peanut sauce or paired with other vegetables. If you serve it with Nshima, you'll have a fantastic Zambian meal.

Ifisashi is a traditional Zambian dish made with peanuts, tomatoes, onions, and greens such as pumpkin, sweet potato, spinach, and collard greens. The ingredients are cooked until the peanut sauce reaches the desired thickness. Typically, the dish is served hot. Although ifisashi is typically prepared as a vegetarian dish, leftover beef, chicken, or fish can be added to the pot.

If you enjoy the flavor of peanuts, Ifisashi should be on your list of dishes to try when visiting Zambia. Ifisashi is the ideal way to use all of these ingredients because vegetables are so important in Zambian cuisine. Peanut sauce is used to coat pumpkin or sweet potato leaves, giving them a rich and nutty flavor. Other vegetables such as tomatoes, spinach, and okra are common additions to this thick texture dish.

Ifisashi is traditionally a vegetarian dish; however, you can add chicken, beef, or fish to change up the flavor.

This dish will delight you with its intriguing flavor. Chikanda is a popular snack in Zambia that is made in a unique way. Because of the use of a tuber from Chikanda orchids, the dish has a distinct shape. Some of the most common orchid species used to make Chikanda are those in the genera Habenaria, Disa, and Satyrium. After stuffing all of the ingredients into the tube, the chef will boil it until the dough is cake-like.

Chikanda is similar to a Polony (or Bologna), a Bologna specialty sausage (Italy). This is why many people refer to this food as a "African polony." The dish is thought to be from the Bemba people of northeast Zambia.

The dish is essential for special occasions such as weddings in Bemba cuisine. Zambians usually eat it as a snack or dessert. They also combine Chikanda and Nshima for a delicious flavor. The process of creating Chikanda is extremely complex, but the end result is incredible.

Chibwabwa, or pumpkin leaves, is a popular Zambian dish. Because pumpkin is one of the most commonly grown fruits in Zambia, its leaves are adored by the majority of Zambians. The leaves are frequently stewed with other vegetables such as Impwa or served with dry fish.

Chibwabwa is a delicious Zambian midday meal that you should try. Zambians also dry Chibwabwa and combine it with oil, groundnuts, or dried vegetable dishes such as Mundyoli. Chiwabwa is also boiled in water to make a thick texture stew.

This is a common side dish used to add a creamy flavor to the entire meal. The dish is a traditional accompaniment to Nshima, a thick cornmeal porridge from Zambia. This dish is typically prepared in traditional ceremonies by the locals. If you intend to travel to Zambia, Chibwabwa is one of the must-try dishes for you.

Curried gazelle comes from landlocked Zambia, where animals like gazelles roam freely on the vast land, so it's no surprise that a curry made with high-quality gazelle meat is popular there. Gazelle rump steak, onions, garlic, chilis, sliced plantains, coconut milk, tomato paste, and seasonings such as cumin, cardamom, and curry powder are used to make this dish.

The ingredients are slowly simmered until they reach the desired consistency. After that, the dish is served hot, preferably on a bed of white rice. It is not uncommon to come across a wild animal in Zambia. The country is brimming with spices you've never seen before with your own eyes. Gazelle is a wild spice that produces high-quality meat.

Curried gazelle is a delicious Zambian dinner dish. Slow-cooked to perfection, the dish is typically served hot with white rice. The dish is traditionally made with gazelle rump steak, coconut milk, and tomato paste. Cardamom, curry powder, garlic, and chilis are among the fragrant spices used to create an irresistible aroma for the dish.

If you're up for a culinary experience, Ifinkubala is a must-try meal. This dish is created with Mopane worms and is a country delicacy. Mopane worms are nutritious and high in protein (twice the protein content in meat).

Zambians capture these worms from a variety of trees. The worms' internal wastes will then be removed and dried in the sun to retain nutrition. These worms are available in several Zambian marketplaces.

Mopane worms will be collected twice a year. The main harvesting season lasts from November through January (the early rainy season). The second harvest will take place between April and May. (rainy season). You can boil or fry the worms before seasoning them with seasonings such as salt and onion and serving them as a relish. You can serve these worms with Nshima or as a nice snack. If you intend to travel to Zambia, Ifinkubala is one of the must-try dishes for you.

Africans have a unique manner of eating maize kernels. Samp is a wonderful delicacy made with dried, chopped, and pounded maize kernels. As a result, the maize kernels are wonderfully shattered (not finely grounded).

This country's Lozi and Tonga people enjoy Samp. It's frequently served with sugar and sour milk. It is also served with meats such as lamb, cattle, and chicken, and it is used as a stuffing ingredient. Because samp is a cheap way to feed a large gathering, many boarding school students enjoy eating it.

Umngqusho is also made using this ingredient and beans (Xhosa version). Zambians frequently pair Samp with Chakalaka (a famous vegetable relish in South Africa). If you intend to travel to Zambia, Samp is one of the must-try dishes for you.