Category:Preparation Methods for Zambian Cooking

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Traditional preparation methods include steaming food in leaf wrappers (banana or corn husks), boiling, frying in oil, grilling beside a fire, roasting in a fire, or baking in ashes. Because Nshima is the most common dish in Zambia, there are a lot of preparation methods for it. . There is a kind of Nshima that is cooked from cassava meal (Sima ya Chikhau or Chinangwa), sorghum meal (Sima ya Chidomba) and finger millet meal (Sima ya Kambala). Nshima can be cooked from any grain and tubers that can be transformed into meal or flour. Nshima yibilsi (raw Nshima) and Nshima ya mgayiwa (cooked from corn or maize that is not hand processed) are other variations for this Zambian dish. Usually, Nshima is served with Ndiwo (a relish cooked from domestic and wild meats that include beef, goat, mutton, deer, buffalo, elephant, warthog, wild pig, mice, rabbits or hare, antelope, turtle, alligator or crocodile, monkey, chicken eggs and green vegetables). There are three basic methods of cooking Ndiwo: the first involves boiling all fresh meat, fish and available vegetables in plain water; the second is made using exotic meats such as mice, termite ants, caterpillars, and certain birds like baby doves that are strictly roasted and fire dried; the third and most common involves using two special ingredients: chidulo (made from burning dry banana leaves, peanut leaves, or pea leaves, bean stalks and leaves or dry maize stalks and leaves) and kutendela (peanut powder).