Zambian Meal
What I really liked about Zambian cuisine is the use of corn, the staple, to create a very unique bread n'shima. It is neither rolled nor baked but cooked as a thick porridge in water. It is used as the spoon to scoop up the sides that flavor it. The beans are the most popular side to the n'shima. They are not made with an elaborate gravy loaded with spices but cooked along with tomatoes and onions with sparingly used spices. I made tomato gravy in case we felt the need for something with liquid in it. Golabjamoun for dessert was my biggest surprise. Though it looks like the Indian gulab jamoon it is nothing like it. This golabjamoun is made with sweet potato. It is normally deep fried but I cooked it in my aebleskiver pan to avoid the fat and keep the flavor. I did not use any new ingredients for this meal. I used known ingredients in a different way. The corn meal used in Zambia is not available locally so I used Mexican masa, it is coarse but it gives the n'sh