Tag Archive for: Zambia

African Mabuyu

 

African Mabuyu

Kate Dowling, Missionary wife
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Course Drinks
Cuisine African
Servings 8

Ingredients
  

  • 1 baobab pod
  • 1 pitcher of warm water
  • sugar to taste

Instructions
 

  • Hit the baobab pod with something very hard until it cracks open.
  • Remove the white chalky seeds from the pod and place seeds in a pitcher.
  • Pour warm water over the seeds and stir until the white coating has dissolved.
  • Use a sieve to remove the seeds.
  • Add sugar to taste and stir well.
  • Drink immediately or let sit for a few hours or overnight.
  • Serve warm or chilled.
Keyword african, zambia

 

Zambian Nsima Fritters

 

Zambian Nsima Fritters

Vivien K Gierach - Former Missionary Wife in Zambia, Africa
You can have this anytime of the day. This is very good especially with the ground nuts. The nuts in Zambia are much like peanuts here, but it is funny to say that they are better there.
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Course Side Dish
Cuisine African

Ingredients
  

  • Cooked leftover Nsima
  • 2 eggs
  • 1 cup breadcrumbs or ground nuts
  • salt & pepper

Instructions
 

  • Cut Nsima into neat shapes 1 cm thick.
  • Prepare coating by beating the eggs lightly.
  • Add any spices you would like to the eggs along with the salt and pepper.
  • Mix together.
  • Heat fat in a frying pan.
  • Dip the pieces of Nsima into the egg mixture, then coat with the breadcrumbs or ground nuts till it is completely covered.
  • Drop into the fat and fry till golden light brown.
  • Serve hot with a beverage.

 

Nsima with pumpkin leaves, tomato, and ground nuts – Zambia, Africa

 

Nsima with pumpkin leaves, tomato, and ground nuts

Kathy Felgenhauer and Perseverance Kalyobwa
This recipe is verbally and visually handed down from woman to woman in the African culture.  It is difficult to put into written word.  Best results will be to first witness and then practice.  However, it is delicious.  Nsima is eaten every day with the relish (vegetables and sometimes meat) varied.  Enjoy! 
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Course Main Course, Side Dish
Cuisine African

Ingredients
  

  • 2 large handfuls of young, green pumpkin leaves (directly from pumpkin patch)
  • 2 large tomatoes
  • 1 1/2 cups ground peanuts
  • 4-8 cups ground maize white corn flour as found in an African market
  • salt
  • water

Instructions
 

  • Wash pumpkin leaves in a sink full of water and proceed to de-vein by grabbing hold of tiny strings and pulling them off – this makes the leaves easier to eat.
  • Chop tomatoes into small pieces 
  • Place ¼ to ½ cup water in large pot and salt the water. Then put pumpkin leaves on top of the water and steam on the stove at a medium temperature. Put the lid on the pot. 
  • Once the leaves begin to steam – add the chopped tomatoes on top of the leaves and then add the groundnuts on top of the tomatoes.  Replace the lid and continue to steam on medium/low heat.  
  • As liquid reduces, stir the vegetable/nut mixture and continue cooking until it has more of a creamy consistency with most liquid reduced.
  • Now add ½ up water to bottom of another large pot. Salt the water.  Add 2-4 cups ground maize and stir.  Place on medium/low heat and cook until it begins to boil. 
  • As it starts to bubble, add hot water and more cups of ground maize until the desired amount.  Continue to let it cook  - stir occasionally in an upward motion until it has a thickness of mashed potatoes – quite stiff.  
  • Serve large spoonful of nsima onto a plate.  Add a desired amount of vegetable relish on the plate.  Eat with fingers – enjoy! 

Video

Keyword african