I think you stole my kitchen

For some reason kapenta is generally not liked by most people (especially the young generation a.k.a generation X). So many people claim to be allergic even when they haven’t tasted it. Could it be its smell, taste or appearance? Well, I can’t blame most people; it generally has a strong chocking smell when being prepared (you can literally smell it miles away) and it is not so great in the presentation department. The few times I have eaten it, it’s been bitter with a strong after taste. Kapenta comprises of two species called Stolothrissa tanganicae and Limnothrissa miodon. These are basically sardines that come in different sizes and shapes. With that being said, I have been on a short quest to learn how to prepare it well. I believe we have the power to make food taste and look good if we try to. There’s one person’s kapenta I can eat and that’s my mom’s. My mom prepares it pretty well, and no, I am not being biased. It has a nice sweet taste which I later discovered comes from...

Nshima...our (Zambia's) staple food which can be found almost everywhere, from the streets to restaurants and of course in homes. You can find this all over Africa in different colors, textures and names from Fufu, Ugali/Ugari, Pap and so forth. Nshima is generally made from finely ground maize meal (corn meal) or as we call it "mealie meal". But can also be made from finely ground cassava and millet. In terms of texture it's more like a potato mash but very dense. Nshima has no taste per say. It's very plain because it's basically just a maize meal (corn) porridge that's cooked till stiff accompanied by a protein and vegetable of your choice. Depending on your diet, "roller meal" which is not as processed is healthier. Which can be seen by its color and texture. Much can be said about this dish but, let's get started... INGREDIENTS 250g  (1 cup) finely ground maize meal (about 3 cups  extra will be needed later ) 1.5L  (6 cups) hot w...

Ifisashi.... Pumpkin leaves are very nutritious. They contain iron, vitamin A and C as well as proteins. They are widely eaten here in Zambia. In fact, you can find them growing almost anywhere. If cooked right, it's a delicious creamy dish which mostly goes with our staple food nshima or any starch you fancy.  This tasty and filling dish was cooked on a mbaula (brazier) but can also be cooked on your stove. There are variations on the method of cooking this dish, this is just one of them. And if you have not cooked or even tasted it, please have a go at it. It is yummy! Look out for my next post soon. Happy cooking.. INGREDIENTS 180g (3 cups) pounded groundnuts 1.25g (1/4 teaspoon) bishikisa /bicarbonate of soda (optional) 11.36 g (2 teaspoons) salt 1 1/2 cups water 3 medium sized tomatoes 1 large onion a bundle of fresh chibwabwa /pumpkin leaves INSTRUCTIONS Pumpkin leaves are covered in fibers which need to be removed. Holding the leaf upside down, pull g...