Ifisashi: Peanut Flour and Leafy Vegetables

Ifisashi: Peanut Flour and Leafy Vegetables

I introduce you yet another taste of my Zambia heritage, Ifisashi, a dish which incorporates peanut flour in the recipe. Ifisashi is a Bemba noun derived from the verb Ukusashila, which in a cooking context refers to the mixing of a dish with peanut flour.

Ifisashi is typically made with leafy vegetables such as collard greens, pumpkin leaves or as in the case of this recipe, my favorite, mustard greens.  There are some recipes for making Ifisashi which involve meat, poultry or fish dishes.

Culturally, Read more

Kuhu Chicken: Zambian Pan Fried Chicken in Tomato Sauce

Kuhu Chicken: Zambian Pan Fried Chicken in Tomato Sauce

I had to honor this chicken recipe with a name. I could not bear the thought that this beautiful and delicious dish which has a unique method of preparation does not have a name with which it can be recognized. The first word which popped up in my head was Kuhu, which in my mother tongue Si Lozi, simply means chicken. I know the name is repetitive but I like the sound of it. Read more

Sweet and Spicy Pumpkin Pudding

Sweet and Spicy Pumpkin Pudding

When I was growing, we were not allowed to play with food. Any slight indication of shoveling food around the dinner plate called for a reprimand from my mother. She would remind me of the children on TV who were starving from famine in parts of the African continent. And then she would also remind me that food was not cheap and that there were children in our own communities who did not have the privilege of enjoying a satisfying meal on a regular basis. So I developed a healthy respect for food. To this day, I don’t like to play with food or waste it; I do my best to make sure my groceries end up on the plate and not in the trash can. Read more

Nshima(Ugali)

Nshima(Ugali)

 

“…So Where is The Food?”

This week I found myself thinking about what would make the most appropriate first entry to this blog.

Peri-Peri Chef, being a blog that explores cultures through food and focusing on African food, it came naturally to me that the first entry should be about a staple consumed in my home country of Zambia; We call it Nshima, most notably Ugali in many East African Countries or Sadza and Pap in Zimbabwe and South Africa respectively. Read more

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