Zambia is a very religious, heavily Christian country. There is very little commercialism there, but an emphasis on the religious aspect. Many churches in Zambia have nativity plays and a crib in the church. One or two days before Christmas, Zambians like to go caroling around the local streets for charity.

On Christmas day, children are encouraged to bring a present to church for children who are in hospital or might not get a present because they are less fortunate. After church, on Christmas day, it is a custom that all the children go to one house and all the adults go to another house to have a party and to eat! I was privileged to attend a wedding in Zambia in September and everyone told me how much food plays a part in their celebrations - just like the US.

A chicken dinner is the most special part of Christmas. Chickens are only eaten at extremely special occasions: when a visitor comes or there is a death in the family. But at Christmastime, the market bustles as people buy chickens, and villagers are happy with increased profits from their sales. The same holds true in Ethiopia, where the nuns running the orphanage where my children were told us that they had fed the children chicken for Christmas - and it was the only time all year. In Zambia, families try their best to include protein in their Christmas meals, so some purchase beef instead, or beans if meat is not affordable. Families with more money may even buy rice and potatoes to eat in place of the traditional nshima. Nshima is basically really solid corn meal (aka "mealie meal") mush that is eaten by rolling it with your fingers, then using it to scoop up food. It is served hot and freshly made with almost every meal. The arm strength required to stir the nshima is downright amazing. I brought home an nshima spoon - it puts American wooden spoons to shame. I've had a great time using it to stir my homemade caramels!! Of course, the nshima must be served with other food, since you are using it as a scoop.


If you are feeling adventuresome, here's a shima recipe: (And just a side note - most muzungus make the mistake of quitting too soon when adding the corn meal and stirring. Imagine you are mixing concrete and keep at it!)

4 Cups Water
2 Cups plain corn meal

Pour 4 cups of water into a medium size cooking pot. Heat the water for 3 - 4 minutes or until luke warm. Using one tablespoonful at a time, slowly sprinkle 3/4 cup of the corn meal into the pot while stirring continuosly with a cooking stick. Keep stirring slowly until the mixture begins to thicken and boil. Turn the heat to medium, cover the pot, and let simmer for 3 to 5 minutes.

Cautiously remove the top. Slowly, a little at a time, pour into the pot 1 and a quarter cups of corn meal and briskly stir with the cooking stick until smooth and thick. Stir vigorosly. Sprinkle a little more corn meal and stir if you desire the nshima to be thicker or less if you want softer nshima. Cover, turn the heat off and let nshima sit on the stove for another 2 to 3 minutes. Serves 4 people