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http://soeat.blogspot.com
Recipes and ideas inspired by my life as an ex-pat in Zambia. Creating new and tasty dishes using local ingredients.
Currently this a favourite place of mine for nshima. They are really friendly and are just opposite the gallery where I spend a lot of my time these days.The nshima was not as good as the first time, when it was soft and yielding with no dryness, but (read full article)
It is shameful that I have been back in Zambia so long and not really given traditional Zambian fare some coverage. To be honest, the cuisine is far from varied as things go, outside of the capital it is difficult to get more than meat pies, sausages (read full article)
Although maize is the staple in Zambia, rice is also cultivated here in places like Chama and Mongu, where they get more rain. I love the local rice, it is very fragrant and quite sticky. I know I should eat brown, and I do quite often, but white is (read full article)
It's funny the things you find in supermarkets here. You cannot imagine how excited I was to find orecchiette. For those of you unfamiliar, this is a type of pasta native to the Puglia region of southern Italy and means 'little ears'. It's quite a de (read full article)
Vegetables are plentiful and cheap here and I am happy to finally buy aubergines again. I didn't in the UK very often because they were expensive. Aubergines are so versatile and because of the porous flesh, are great to marinate. I marinated these s (read full article)
Mykitchen, for the moment.Coming back to Zambia has required a re-awakening of my culinary memory. A trip through the main supermarket here revealed what I had forgotten: if you want Western food, be prepared to pay Western prices. Tinned goods, whi (read full article)
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