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<p style="font-variant: small-caps; text-align: center; margin-bottom:.2em; font-size: 105%;">'''[[:Category:Zambian Recipes|Browse All Zambian Recipes]]''':
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<p style="font-variant: small-caps; text-align: center; margin-bottom:.2em; font-size: 105%;">'''[[:Category:Zambian Recipes|Browse All Zambian Recipes]]''': [[:Category:Zambian Appetizers|Zambian Appetizers]] | [[:Category:Zambian Soups|Zambian Soups]] | [[:Category:Zambian Salads|Zambian Salads]] | [[:Category:Zambian Vegetarian|Zambian Vegetarian]] | [[:Category:Zambian Meat Dishes|Zambian Meat Dishes]] | [[:Category:Zambian Snacks|Zambian Snacks]] | [[:Category:Zambian Desserts|Zambian Desserts]]</p>
[[:Category:Zambian Appetizers|Zambian Appetizers]] | [[:Category:Zambian Beverages|Zambian Beverages]] | [[:Category:Zambian Soups|Zambian Soups]] | [[:Category:Zambian Salads|Zambian Salads]] | [[:Category:Zambian Vegetarian|Zambian Vegetarian]] | [[:Category:Zambian Meat Dishes|Zambian Meat Dishes]] | [[:Category:Zambian Snacks|Zambian Snacks]] | [[:Category:Zambian Desserts|Zambian Desserts]]
 
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[[Category:Zambian]][[Category:Zambian_Recipes]]
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Because people are so poor in this country, they often have to eat dishes that do not contain meat. This is why there are many vegetarian recipes in the Zambian cuisine. Green vegetables include domestic or garden grown like collard greens, known as rape in Zambia, cabbage, pumpkin and squash leaves, pea leaves, cassava leaves, bean leaves, kabata leaves. There are numerous wild green vegetables that include katambalala, chekwechekwe, katate, lumanda, and numerous others, which are all, referred to by the very well known generic name of delele or thelele among people of Eastern Zambia.
Because people are so poor in this country, they often have to eat dishes that do not contain meat. This is why there are many vegetarian recipes in the Zambian cuisine. Green vegetables include domestic or garden grown like collard greens, known as rape in Zambia, cabbage, pumpkin and squash leaves, pea leaves, cassava leaves, bean leaves, kabata leaves. There are numerous wild green vegetables that include katambalala, chekwechekwe, katate, lumanda, and numerous others, which are all, referred to by the very well known generic name of delele or thelele among people of Eastern Zambia.
 
   
 
Collard Green Leaves with Peanut Powder is one of the most popular Ndiwo dishes. This recipe is used for cooking the majority of the many green leaf vegetables including squash or pumpkin leaves, bean and pea leaves, cassava leaves, and wild mushrooms.
 
Collard Green Leaves with Peanut Powder is one of the most popular Ndiwo dishes. This recipe is used for cooking the majority of the many green leaf vegetables including squash or pumpkin leaves, bean and pea leaves, cassava leaves, and wild mushrooms.
   
Matoke is a recipe that is most popular in the southern parts of Zambia. Matoke is the popular name for green cooking bananas. This main ingredient is boiled and then mashed and the dish is served while hot.
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Matoke, as prepared and served in the eastern African countires of Uganda, Kenya and Tanznia are not grown or eaten in Zambia and do not, therefore, make up any portion of Zambian cuisine
   
 
Pumpkin leaves with peanuts are delicious dishes served mostly in the central regions of Zambia. If you want to cook this recipe, the secret is to use pumpkin leaves that are young, yet fully developed. Other ingredients of this dish are tomatoes, peanuts and onion.
 
Pumpkin leaves with peanuts are delicious dishes served mostly in the central regions of Zambia. If you want to cook this recipe, the secret is to use pumpkin leaves that are young, yet fully developed. Other ingredients of this dish are tomatoes, peanuts and onion.
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[[Category:Zambian Recipes]]
[[Category:Ethnic and Regional Vegetarian]]
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[[Category:African Vegetarian]]

Latest revision as of 23:12, July 3, 2012

Because people are so poor in this country, they often have to eat dishes that do not contain meat. This is why there are many vegetarian recipes in the Zambian cuisine. Green vegetables include domestic or garden grown like collard greens, known as rape in Zambia, cabbage, pumpkin and squash leaves, pea leaves, cassava leaves, bean leaves, kabata leaves. There are numerous wild green vegetables that include katambalala, chekwechekwe, katate, lumanda, and numerous others, which are all, referred to by the very well known generic name of delele or thelele among people of Eastern Zambia.

Collard Green Leaves with Peanut Powder is one of the most popular Ndiwo dishes. This recipe is used for cooking the majority of the many green leaf vegetables including squash or pumpkin leaves, bean and pea leaves, cassava leaves, and wild mushrooms.

Matoke, as prepared and served in the eastern African countires of Uganda, Kenya and Tanznia are not grown or eaten in Zambia and do not, therefore, make up any portion of Zambian cuisine

Pumpkin leaves with peanuts are delicious dishes served mostly in the central regions of Zambia. If you want to cook this recipe, the secret is to use pumpkin leaves that are young, yet fully developed. Other ingredients of this dish are tomatoes, peanuts and onion.

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