Zambia in Review

A couple of days ago, we successfully completed our first Global Kitchen Challenge! To commemorate the experience, I created a YouTube video documenting our journey, and let me tell you—it was quite an adventure in the kitchen.

One thing I absolutely loved about cooking Zambian food was the emphasis on fresh vegetables. It’s so adaptable—people use whatever veggies are in season, making it not only delicious but practical. Below, you can see all the colorful ingredients we used to prepare the tilapia. It felt like we were bringing a little bit of Zambia’s fresh markets into our home. 

Overall, I really enjoyed the dinner. The flavors were bold yet comforting, and the tilapia was the centerpiece. Zander, however, thought the fish was a bit too tomato-y. I’m not sure if I added too many tomatoes or if that’s how it’s supposed to be—after all, nshima is typically used to scoop up the sauces and balance everything out. Maybe the ratio was spot on, and we just need to refine our scooping skills!

Speaking of nshima, making it was quite the arm workout! But we managed to get it to the right "playdough-like consistency," and it held firm enough for scooping. The effort was worth it for the experience alone.

And then came the highlight of the meal: the fritters! Known as vitumbuwa or “puff puffs,” these golden, fluffy bites were an absolute hit. Unsurprisingly, they stole the show with their crispy exterior and soft, sweet interior. They were a crowd-pleaser and a fun way to wrap up our first Zambian meal.

I’m so excited to continue this journey, one country and one meal at a time. Have you tried Zambian food before? Let me know your favorite dish or cooking tip—I’d love to hear it!