The complete directory
16 foods match this view. Search local names, narrow the map, or follow a category.
Zambia
Chikwamba
Zambian dish of green bananas cooked in coconut or peanut sauce; a vegetarian relish served with nshima; green bananas used as a starchy vegetable; a unique way to use unripe bananas; earthy and filling; a regional specialty; the banana stew of Zambia.
DR Congo
Madesu
A Congolese bean stew; listed in Wikipedia's Congolese cuisine; beans are slow-cooked with onions, tomatoes, palm oil, and spices; a vegetarian-friendly dish that is naturally gluten-free; a staple for many Congolese families; served with rice, fufu, or chikwangue; the bean stew of the Congo; a hearty, nutritious, and affordable dish.
Zambia
Umushibwamosa
Zambian bean stew; beans slow-cooked with onions, tomatoes, and spices; a protein-rich relish served with nshima; a staple when meat is scarce; hearty and filling; one of the many bean dishes of Zambia; the bean stew that feeds families; inexpensive and nutritious.
Zambia
Katapa
Zambian cassava leaves recipe; cassava leaves pounded and cooked with spices and condiments; takes time to prepare but has a fantastic flavor; a popular relish served with nshima; similar to pondu in DRC and cassava leaf dishes across Central Africa; a nutritious vegetable dish; earthy and rich.
Zambia
Zambian okra dish; fresh okra cooked in water with sliced tomatoes; bicarbonate of soda added for a distinctive thick, glutinous texture; a simple relish served with nshima; the term delele denotes both the vegetable and the dish; shared with Botswana; a beloved vegetable relish across Zambia.
Zimbabwe
Chicken or beef stewed with onion, tomato and a heavy addition of peanut butter into a thick russet stew, sometimes with greens and okra stirred in.
Zambia
Traditional Zambian vegetable stew made with leafy greens and groundnut (peanut) sauce; greens include pumpkin leaves, sweet potato leaves, spinach, kale, and amaranth; groundnuts are pounded and added to create a creamy, nutty richness; tomatoes, onions, and chili often added; vegetarian but meat can be included; served with nshima; a TasteAtlas-listed must-try.
Zambia
Small sardine-type fish from Lake Tanganyika and Lake Kariba; caught in nets, salted, and sun-dried on racks; a very important food and income source for many Zambians; fried until crispy or stewed with onions, tomatoes, and chili; salty, intense, and flavorful; served with nshima; a TasteAtlas-listed must-try.
Zimbabwe
Cow tripe boiled for hours until it loses its chew, then stewed with onion and tomato — a cheap, slow, much-loved plate.
Tanzania
Red kidney beans stewed in coconut milk with onion, tomato and curry powder.
DR Congo
Saka saka
The beloved national staple of the Congo — cassava leaves pounded into a fine paste and slow-cooked for hours with palm oil, onions, garlic, and often smoked fish or beef; rich in protein, vitamins, and minerals; the palm oil gives a characteristic reddish-brown color and nutty flavor; served with fufu, chikwangue, or plantains; the backbone of daily Congolese dining.
DR Congo
Poulet moambe
The national dish of the Democratic Republic of the Congo — chicken braised low and slow in a glossy, deep-orange sauce built from palm nut pulp, peanut butter, tomatoes, and warm aromatics; the name 'moambe' refers to the palm butter made from the pericarp of palm nuts; served with rice, fufu, or chikwangue; the soul of Congolese culinary tradition.
Zambia
Chibwabwa
Traditional Zambian dish of pumpkin leaves cooked into a silky stew; sometimes with tomatoes, onions, and groundnuts; a simple relish served with nshima; prepared during special ceremonies; the leaves must be properly cooked; a TasteAtlas-listed must-try; one of the most beloved vegetable relishes in Zambia.
Zimbabwe
Huku yemumusha
Free-range village chicken, slow-grown and lean, stewed for a long time with onion and tomato because it is far too tough to roast.
Zambia
Moambe
Zambian palm nut stew; chicken or meat cooked in a rich sauce made from palm nuts; shared with DRC where it is the national dish; a hearty, rich stew; served with nshima or rice; the palm nut stew that crosses borders; a celebration dish in Zambia.
Zambia
Samp
Crushed maize kernels cooked until soft; eaten in Zambia as a staple; similar to samp in South Africa and Zimbabwe; sometimes cooked with beans; a comforting, starchy dish; served with relishes or stews; the crushed maize of Zambia; a variation on the maize staple.