The people are friendly, the accents similar, the weather is slightly hotter but manageable, but most importantly, the foods are nearly identical and prepared the same way with similar tastes. Replace matooke with posho, also known as nshima, and add bread, and the Zambian buffet will resemble a typical Ugandan one.
A Ugandan diner will feel right at home with the cocktail juices, steamed chicken, pork chops and ribs, beef roasts, deep-fried Nile perch fillets, steamed beans, and sauteed vegetables. Zambia, particularly Lusaka, may not have the luxury of abundant food and fruit that Kampala does, making meals a little more expensive.
Whereas a buffet in Kampala costs on average Shs 25,000, a buffet at Protea hotel Lusaka and Radisson Blu hotel may cost almost double. Nshima is almost always the first meal served anywhere.
It is even wound in round shapes to make it more appealing. They also experiment with the texture – sometimes it is smooth and slimy, other times it is rough and earthy – but nshima is a must.
Unlike in Uganda, where pork is never fronted like other meats out of respect for Muslims, in Lusaka it is just another meal. It is always served as part of the main course and as part of the
dessert. Also, everything is spiced in Zambia, including fruit salads.
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