Zambian Chicken and Nshima Stew

1.Prepare the chicken by rinsing and patting dry. Season lightly with salt and pepper.

2.Heat vegetable oil in a large pot over medium heat. Add chopped onions and sauté until translucent and soft, about 5-7 minutes.

3.Add minced garlic and grated ginger; cook for another 2 minutes until fragrant.

4.Stir in chopped tomatoes and cook until they break down and form a thick sauce, about 5 minutes.

5.Add paprika, dried chili flakes, ground coriander, ground cumin, turmeric powder, and tomato paste if using. Stir well to combine and cook the spices for 2 minutes to release their aromas.

6.Add the chicken pieces to the pot and stir to coat them with the spice mixture. Cook for 5 minutes, turning occasionally to brown the chicken lightly.

7.Pour in 4 cups of water, bring to a boil, then reduce heat to low and cover. Simmer the stew gently for 30 minutes, stirring occasionally.

8.Drain the soaked dry fish and add it to the stew. If using spinach or pumpkin leaves, add them now as well. Continue to simmer uncovered for another 15 minutes until the chicken is tender and the flavors meld.

9.While the stew simmers, prepare the nshima: bring 4 cups of water to a boil in a large pot.

10.Gradually add 1 cup maize meal to the boiling water while stirring continuously with a wooden spoon to prevent lumps.

11.Reduce heat to low and continue stirring and cooking nshima for about 10 minutes until it thickens and pulls away from the sides of the pot, forming a firm dough-like consistency.

12.Remove nshima from heat and cover to keep warm.

13.Check seasoning of the stew and adjust salt and pepper if needed.

14.To serve, mold nshima into individual portions using wet hands or a spoon and place on plates. Ladle the chicken and dry fish stew generously over or beside the nshima.

15.Enjoy this hearty traditional Zambian meal warm, ideally with family or friends.