Chef Kabunda shares a taste of Zambia with pale fish, nshima, cassava and wild spinach!

pale fish

🥗Healthier: grilled chicken

💰Cheaper: tilapia

Tilapia is more affordable and widely available.

nshima flour

🥗Healthier: whole grain flour

💰Cheaper: cornmeal

Cornmeal is a cost-effective alternative.

wild spinach

🥗Healthier: regular spinach

💰Cheaper: kale

Kale is often more accessible and nutritious.

vegetable broth

🥗Healthier: homemade broth

💰Cheaper: water

Using water reduces cost while still providing moisture.

Prepare the nshima by boiling water in a pot.

Add nshima flour to the boiling water and stir continuously until thickened.

Reduce heat and cover, cooking for 10-15 minutes until fully cooked.

Rinse the wild spinach and set aside.

Heat vegetable oil in a pan over medium heat.

Sauté chopped onion, garlic, and ginger until fragrant, about 2-3 minutes.

Add diced tomato and cook until softened, about 3-4 minutes.

Add the wild spinach and cook until wilted, about 2-3 minutes.

Season with salt, pepper, and chili pepper to taste.

In a separate pan, heat oil and pan-fry the pale fish until golden brown, about 4-5 minutes per side.

Remove fish and squeeze lemon juice over it before serving.

Serve the fish alongside the nshima and sautéed wild spinach.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary