Zambian Food Culture: Nshima And Fried Caterpillars
When our U.S. team travels to Zambia to survey the progress at our various school sites, we inevitably have the chance to discover many unique aspects of the local culture. Food, in particular, is a universal language that brings us together, and Zambian food can be summed up in one word: nshima.
Nshima is a porridge typically made from boiling “mealie meal,” which is essentially cornmeal. Its thick consistency allows Zambians to—with one hand—roll this porridge into a ball with whatever ingredients may be available that day. Equally common at breakfast, lunch and dinner, nshima is a national staple and many Zambians express a feeling of discomfort if it is not present at a meal.
Recipes vary by family and region, and while the end result may look similar to us, Zambians can dive into the nuances of each preparation with the meticulous descriptions of a connoisseur. While relatively inexpensive and simple to prepare, the cultural appreciation of nshima is underscored by the fact that many families still struggle to put this local staple on the table for themselves and their families.
On one of our visits to the remote village of Shamiyoyo in Zambia’s Western Province, our friend Wana Shalom talked us through his nshima recipe and allowed us film the process.
Common toppings—or relishes—for nshima can range from sauteed pumpkin leaves with tomato and onion, to dried kapenta fish, to fried caterpillars (also known as mopane worms). These caterpillars are actually a seasonal delicacy, with locals harvesting the worms from trees by hand during the rainy season. To prepare the caterpillars for sale, the innards are squeezed out and the remaining carcass is then sun-dried. From there, the caterpillars can be eaten raw or cooked through frying or boiling.
In the city of Kabwe, we met with the Mulenga family, who taught us how to make fried caterpillar relish—an important source of protein, iron and nutrients in the Zambian diet. After rehydrating the caterpillars in cold salt water, they are drained in a colander. Once dry, they are added to hot oil and fried for 20-30 minutes, with salt added to taste. The flavor is subtle and hard to describe, but somewhat vegetal. The texture is best compared to crispy chicken skin, but a bit more chewy and crunchy.