Zambian cuisine is simple but full of flavour. It’s built around local ingredients and reflects the country’s deep-rooted traditions.

Start with Nshima – Zambia’s Daily Staple
You can’t talk about Zambian food without mentioning nshima. Made from ground maize flour and water, it’s soft, thick and served with almost every meal. It’s eaten with your hands and paired with a range of sides, from meat stews to leafy greens. At places like the Royal Livingstone Hotel by Anantara, you’ll find nods to local traditions woven into the dining experience, even if not every dish is traditional.

Chikanda – Zambia’s Answer to Sausage
Sometimes called African polony, chikanda is made from wild orchid tubers, peanuts and chilli. The mix is boiled, set like a loaf, and sliced. Its texture is unusual (somewhere between meat and cake), but it’s a popular snack. If you’re exploring the southern region, many Livingstone, Zambia restaurants offer their own take on this earthy favourite.

Kapenta – Tiny Fish with Big Flavour
Kapenta are small, dried freshwater fish often fried and served with tomatoes and onions. They’re salty, crunchy, and usually eaten with nshima. Locals love this dish for its protein and ease of preparation. It’s especially common near lakes and rivers.

Ifisashi – Greens Cooked the Local Way

mage by Wikimedia Commons

Ifisashi is a traditional Zambian dish made with groundnut (peanut) sauce and vegetables like spinach or pumpkin leaves. It’s creamy, rich and surprisingly filling. It’s a perfect vegetarian option and a staple in rural homes across the country.