In Zambia, cassava is produced mainly by small-scale farmers. The majority of producers are in Northern, Luapula and North-Western provinces respectively. Tute Bwabi (dried cassava) can be eaten as is, or soaked then fried or roasted and eaten alongside roasted groundnuts. Cassava is gluten...

Chibwabwa is a typical Zambian dish cooked throughout the country, very easy to grow most Zambians grow it in their backyard. This vegetable can be prepared in its fresh state or dried; the creamy side dish is served as an...

Production of cowpeas is both for its grains and for vegetables. It is among the recognized African indigenous nutrient‐rich vegetables with the potential to promote food and nutrition security in sub-Saharan Africa.  Locally known as Chimpapila or Kachesha, this vegetable is popular...

    This is a wild perennial shrub/tree limited to the high-rainfall areas of northern part of Zambia. It is usually foundgrowing on anthills, because of the prickly thorns covering the trunk, villagers tend to cut down the whole plant...

  Soya Chunks (or Soya Nuggets) are excellent source of plant based protein as they are Vegan, Vegetarian and Gluten free.    Soya Chunks are made from de-fatted soy flour, it’s basically a by-product of soy bean oil extraction and...

Delele or Dry Okra is a common vegetable in almost all parts of Zambia.it is very healthy and very tasty vegetable. It is eaten either dry or fresh. The dry okra is cooked in a paste of pounded  groundnuts and...