The smoke that thunders (Mosi-oya-Tunya), or Victoria Falls, is the largest waterfall in the world. Even for that reason alone, it is worth visiting Zambia. It was discovered by David Livingston and named after Queen Victoria. Due to the tiny drops of water from it, the neighboring rainforest is the only place on the planet where it rains 24 hours a day, 7 days a week. The rich flora and fauna, Victoria Falls, favorable climatic conditions, parks and reserves make Zambia an attractive and preferred tourist destination, although it is a very poor African country.
Zambia’s South Luangwa Reserve is famous for its killer hippos, which kill more than 50 people each year, including tourists. The hippopotamus is considered one of the most dangerous African animals. He attacks the man by knocking him to the ground, trampling him with his feet and then inflicting serious, sometimes fatal wounds, with his huge teeth. The hippo’s sweat is reddish-orange in color and the female’s milk is pink. This large and clumsy-looking animal can run faster than a human. Interestingly, during the love period, the female chooses a male who manages to make the largest pile of excrement. He scatters them everywhere with his tail spinning like a helicopter’s propeller. 😮 This nourish the land and makes it more fertile, which provides food for its offspring.
Zambia’s location away from historical and trade routes allows the national cuisine to maintain unique traditions that have been lost over time in many African countries. The most common dish in Zambia is Nshima, which is made from corn. Many locals consider this food a luxury. It is customary to eat nshima with your hands, forming the porridge into balls and then dipping it in vegetable or meat sauce. The second most popular dish is bambara – rice porridge seasoned with peanut butter and sugar. A distinctive dish in Zambian cuisine is roasted Nile perch. As a rule, it is served with lemon-mayonnaise sauce and garnished with rice, potatoes or other vegetables. After the rain stops, flying ants called “inswa” gather. The wings are removed and the bodies are fried in oil. They are rich in protein and can be eaten as a breakfast or served as a side dish with nshima. 😮 Chikanda is usually called “African salami”, although it is entirely vegetarian. It is made from wild orchid tubers, hot red pepper and baking soda and is cooked until it has the consistency of meat. Serve hot or cold. Michopo is roast meat that is usually grilled outdoors. It is usually beef or goat meat served with hot red pepper or onion, tomatoes and potatoes. Michopo is often available in bars, as it goes well with Mosi (local beer). Traditional seasonal Zambian fruits include wild yellow egg-shaped sour fruits called ‘masuku’, which have a plum-like taste, ‘masau’, which tastes like sour apples, and baobab seeds, called ‘mawuyu’.
This time I found dessert. At least one and I was relieved by that fact. 🙂 Here are the necessary products for it:
2 mango fruits
1 tea cup sugar
1 tea cup flour
1 teaspoon baking soda
1/4 tea cup sugar
Steps of preparation:
Preheat oven to 180 degrees. Peel, slice and mash the mango with a blender. I mashed it for 20 seconds so that pieces of fruit remained for better taste.
Beat the egg and sugar until white. Add the puree and beat again. Add the flour and baking soda and mix with a spatula.
Line a baking tray with a diameter of 20 cm with baking paper and pour the mixture.
Bake in the oven for 20-30 minutes or until done.
Remove the cake and sprinkle with 1/4 tea cup of sugar and return to the oven to caramelize lightly.
You can serve warm with a lump of butter on top, for a richer taste. 😉 It’s simple, sweet and African.
Sometimes I wonder if I really had to look for cakes from all over the world or if I just had to traveled around Europe… but then I think of some finds from America (for example) and I know I will move on. In search of another sweet temptation in alphabetical order. 🙂
Next destination – Western Sahara.