Ifishimu (Ifinkubala) and
Kapenta (Dried Small Fish)
by Jo-marie Mutale Sampa
These are the two Zambian foods I enjoy the most and have learnt how to cook. These foods are seasonal but can be preserved for later.
Kapenta can be eaten either fresh or dry. It comes in different forms and from different parts of the country and thus have different names.
We have siavonga which comes from the Southern part of Zambia and Mpulungu which comes from the Northern part, but there are also other types on the market like Chisense, Kasepa, Usipa, Belebete etc.
Kapenta can either be fried, stewed or cooked with groundnuts.My favorite is dry fried Kapenta eaten with nshima, pumpkin leaves(Chibwabwa)and sweet potato leaves (Kalebula).
Ifishimu is just a specialty which goes down well after a day's work and am relaxing watching my favorite movie.
There are a number of them on the market but the most popular ones are Mumpa kaseke and Chipumi. Mumpa has a black head and has thorns while Chipumi has a yellow head and has no thorns and this turns out to be my favorite. Ifishimu can also be enjoyed by those drinking beer.
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