Zambia, Bernard Zulu, Boiled bream fish – Zambian style
Chef Bernard Zulu (alias Chef Zee) boasts of over 24-years’ experience in culinary arts after successfully completing his studies.
He has travelled around the globe to get acquainted with knowledge, specific skills, and expertise in the gourmet industry. Current Acting Hotel Manager at the Zambia Institute for Tourism and Hospitality Studies, Chef Zulu has worked in various positions as Head of Department / Senior Lecturer in the Food Production Department and as Executive Chef for over 22 years now. He is an inspiration to his students and has featured on both radio and television shows to demonstrate current trends in gourmet cuisine and has worked in the Arts and Cultural Department of the Ministry of Tourism and Arts as Organizing Consultant on various Zambian local food promotions.
When you visit Zambia, do not forget to sample stewed venison of impala with pounded cassava leaves and fried caterpillars accompanied with fine corn meal nshima, coarsely grounded corn meal nshima, millet nshima or sorghum nshima or cassava nshima.
ZAMBIA GASTRONOMY MUSTS
Pounded nuts
Chili
Kapenta
Boiled bean leaves
Village chicken
Boiled bream fish – Zambian style
INGREDIENTS
- 500 to 600 g whole bream
- 150 ml of sunflower oil
- 200 g ripe tomatoes finely chopped
- 100 g finely chopped onion
- 1½ tablespoon iodized salt
- 2 to 3 banana leaves
- 1 l water
STEP BY STEP
- Wash and remove intestines from the bream with a sharp knife.
- Use a thick bottomed pot, and place the washed banana leaves in first.
- Add the chopped onion and chopped tomatoes to the cabbage leaves.
- Layer the bream on top of step 3 and pour in cooking oil and water.
- Add salt and cover with lid to boil for 10 minutes and reduce for another 20 minutes to simmer.