Collection: Zambia

Hot peppers add welcome heat and brightness to Zambia’s largely maize-based cuisine, even though they are used more as an accent than a main feature.

Everyday meals center on nshima, a thick maize porridge, served with relishes made from greens, tomatoes, onions, and occasionally meat or fish, where fresh chilies or chili powder provide warmth and depth rather than overwhelming fire.

Scotch bonnet–type peppers and small bird’s-eye chilies show up in simple homemade chili relishes, peri-peri–style sauces, and in dishes like chicken curries or tomato-based stews, giving a sharp kick that diners can adjust at the table.

In home gardens and local markets, peppers grow alongside tomatoes and leafy vegetables, and cooks fold them into everything from spiced breads to chikanda or vegetable sides, reflecting a quiet but steady appreciation for chili heat across Zambia’s diverse regions.