Not everyone can afford to travel to Zambia. But there is a way for you to transport your taste buds to this beautiful country without ever leaving your kitchen with this curried gazelle recipe.
Traditional Zambian meal of nshima, greens, beans and chicken. Picture: Getty
Zambia is a landlocked country in Southern Africa that is home to over 70 ethnic groups. The Bemba people are the largest tribe in Zambia, and their cuisine is characterised by bold, spicy flavours and hearty meals. One of their signature dishes is Nshima, a thick porridge made from maize flour, which is typically enjoyed with a variety of stews.
Below, chefs from Radisson Blu Mosi-Oa-Tunya, Livingstone Resort, share recipes for two traditional Zambian dishes that can be enjoyed together.
Curried gazelle – From chef Claudia Sichinga
Serves 4.
Ingredients
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1 kg of gazelle rump steak, or beef chump steak cut into bite-size cubes
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2 onions, chopped
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3 garlic cloves, finely chopped
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2 large chilies, seeded and finely chopped (minced)
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2 plantains or bananas, sliced
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1 tbsp tomato paste
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1 tbsp seedless raisins
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1 tsp ground cumin
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1 tsp ground cardamom
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½ tsp turmeric
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½ tsp paprika
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2 tsp mild curry powder
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1 tbsp vegetable oil
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300 ml coconut milk
Directions
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Lightly sauté the onions in the oil for 3 minutes and then add garlic.
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Taste. If it tastes sweet, add more garlic.
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Fry for 1 minute then add chillies, frying for another 3 minutes.
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Add steak and brown on all sides. Add the tomato paste, raisins, curry powder
and spices, stirring.
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Pour in the coconut milk and bring to the boil. Reduce heat to simmer and add
plantains.
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Cook, covered, for another 30 minutes. Test occasionally to ensure the liquid has not boiled away too much – there should be a rich sauce.
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Serve curry with Nshima.
Nshima – From chef Frank Samba
Ingredients
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4 cups cornmeal (one cup per serving is sufficient)
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2 teaspoons salt (to taste)
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16 cups water (more as or if as needed)
Directions
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Pour cold water (two and 1/2 cups for each cup of cornmeal) into a large pot. Over high heat, begin to bring to a boil.
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After a few minutes, when the water is warm, slowly add about half the cornmeal to the water one spoonful at a time, stirring continuously with a sturdy wooden spoon.
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Continue cooking (and stirring) until the mixture begins to boil and bubble.
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Reduce heat to medium and cook for a few minutes.
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Cooking the mixture over medium heat, add the remaining cornmeal, as before, sprinkling it spoonful by spoonful as you continue to stir. It is essential to keep stirring — if making a large quantity, it may take one person to hold the pot and another to use two hands to stir.
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The nshima should be very thick (no liquid remaining) and smooth (no lumps). It may reach this point before all of the remaining cornmeal is added to the pot — or it may be necessary to add even more cornmeal than this recipe indicates.
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Once the desired consistency is reached, turn off heat, cover the pot, and allow the nshima to stand for a few minutes before serving.
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Serve nshima immediately, hot.
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With clean hands, tear bits of nshima off and use them to scoop up the curried gazelle
By trying these traditional Zambian dishes, you can transport yourself to the heart of Zambia and experience the country’s rich culinary heritage. So, gather your friends and family, put on some Zambian music, and get ready for a taste adventure you won’t forget!
