Zambia

Zambia is a landlocked south-central African country primarily consisting of a plateau that rises 8,000 feet. Although influenced by other cultures, Zambian cuisine has remained relatively traditional African.

The staple Nshima, a cornmeal pottage, is often served with a variety of stews that combine a number of ingredients: collard greens, fresh tomatoes, spinach, onions, beef or mutton and crushed peanuts. Kapenta is a perch traditionally dried and seared with onions, tomatoes, garlic and greens, served with rice and garnished with fresh lemon and ground nuts. Curried gazelle combines cubed rump steaks with garlic, plantains and raisins. Flavorful accompaniments are popular such as pineapple chutney and piri piri, a sauce of chopped red chili peppers and olive oil.

Desserts are reserved more for celebrations than everyday dining and include sweet potato pudding and iro ngade, a potato-banana-pumpkin treat. Popular Zambian beers include Mosi Lager and the opaque beer Chibuku. –Leska Tomash