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AMASHIWI

"Culture is the heritage of us all. some may be more interested than others in the treasures of the past, but no one can fail to take a pride in his country's participation in the story of mankind, as represented in carvings, sculpture, music, paintings and the other arts. And there is a personal commitment to this, for no man can really say he is alone: we are all joined through our identity, with the cultures which are part of the mainstream of life"
- Simon Kapwepwe, Zambian Independence Freedom Fighter

"Success consists of going from failure to failure without loss of enthusiasm" - Winston Churchill

"Try to be the rainbow in someone else's cloud" - Maya Angelou

"Your time is limited so don't waste it living someone else's life. Don't be trapped by dogma - which is living with the results of other people's thinking. Don't let the noise of others' opinion drown out your inner voice. And most important, have the courage to follow your heart and intuition" - Steve Jobs








Showing posts with label Food. Show all posts
Showing posts with label Food. Show all posts

Monday, 30 October 2017

Laughter is not always the best medicine



When I saw this I didn't laugh. One, because the joke was not that funny - it was really predictable and has been told by many an African before this comedian. More importantly, it was a poor use of satire, one of my favourite tools we as humans have to communicate really serious issues in a disarming, more accessible way. I don't think when people watched this they thought goodness, I think that Africa is facing another huge preventable health problem, I think they thought this is so true - it's actually our mothers, grandmothers and matriarchs who have always been the problem. The argument was not strong enough and was poorly presented. It was dangerously dismissive of how this profound change in the way we eat can truly affect us. Worse, globally we have been idly seeing the effects for decades, so we here in Africa are literally following suit with our eyes wide open!

Recently there has been a huge explosion of malls and global fast food restaurants have scrambled to have outlets in them. The thing is, because we have heard about the strict standards these brands tend to have, we feel like we have hit a milestone in our development. In the late 90s and early 2000s only South African chains were opening up in Zambia. We now are worthy of such establishments and we find it cool to go eat and be seen there. I wonder how we will react when Micky D's finally comes to town as they are arguably the pickiest when it comes to granting franchise licences as they are finicky about brand consistency, standards and quality control.  We now have these companies sponsoring cool events, bringing more to do in Lusaka and making them ever more appealing. Worse part is they organise giveaways in the compounds (shanty towns) which I personally think is irresponsible - you are creating the perfect storm for brand loyalty from the most vulnerable in our society to seek out food that is cheap and addictive, not that nutritious and that could potential lead to health issues they will likely be unable to deal with. We are so focused on the appearance and financial gains of development without really stopping to think about the consequences

The growing middle class are excited about their new spending power and they are flocking to buy all the processed products found in the supermarkets in the malls that have flooded our neighbourhoods. I have 3 strip malls between 1 to 5 minutes away from me! It's ridiculous. In the same way we turn our nose up at our traditional grain based flour to make our staple food nshima for the trendier, less nutrious maize because it is white (and prettier than the shades of brown millet, sorghum etc produce), more fashionable and less village, we are doing the same with our food purchases. Why go to the market or grow your own food when you can be spotted at the mall with a trolley full of groceries in plastic bags? We love to be decadent and to show off even if it is to our detriment. We already have been unable to deal with HIV, malaria, TB, cancer and now we are going to further strain our resources by adding obesity and related diseases such as Type 2 diabetes to the list ?! The conversations I have had with doctors and medical professionals over the years scare me. Despite all the campaigns backed by government and development agencies that keep telling us this time we shall conquer, it seems our issues aren't really getting any better and the majority of Zambians are still grosssly under-served by our health resources.

I know a lot of people talk about personal responsibility, common sense and how the overweight and obese should be able to control themselves and exercise, but there are so many studies out there that show that the road to gaining weight is a highly complicated one, and for many one fraught with so many pitfalls as they try to regain control with healthier lifestyles. This issue needs to be treated with compassion and where possible thwarted before it has a chance to embed itself into the culture of a place.  Companies can still make money and be responsible about how they market and label their products.  However I feel that here in Zambia in particular, it may already be too late and we are not equipped with the emotional intelligence coupled with the political will to tackle this next real challenge on our health system. 

I had the most surreal experience with a lady I met through friends at a concert. As we were listening to the music, an obese person stood in front of us causing the lady to express with vitriol how disgusting the person was and how could they let themselves go like that and why was she out in public. I was so taken aback by the unabashed honestly and worse the fact that this lady thought that this wasn't cruel, and that she could freely speak to me like that. I replied that you have no idea why the person has put on that much weight, they are likely to be dealing with something physically, psychologically and/ or emotionally. Rather than judgement, that person has the right to dignified humanity from the world around them. I have heard people callously call children fat off the cuff.  We would rather see the overweight as a sign of wealth and health - being HIV-. Sick and/ or poor people are skinny. I don't think we have the will as citizens to push for change. We unfortunately will not be seeing people lobbying for USD42 million spent on gastric bypass operating equipment or doctor's training, the special ambulances and beds to handle the weight the morbidly obese, the medication... 


I am a really healthy eater. I was brought up that way and naturally gravitate to homegrown and home cooked nutritious food. Even though I spent my first years in the UK, my mother befriended Zambia Airways air hostesses to bring her kapenta (dried sardines). Our protein historically came from lean animal and vegetable proteins.  Fish could be caught fresh daily and dried to last months in the heat before we had refrigeration. It does not require large parties to be enjoyed without wastage. Apenta was one of my first words and to this day, one of my favourite fish dishes to eat.   Mum also found a way to grow beans in the cold Northern English climate so we could have chinkamba (bean leaves) to cook authentic traditional nshima meals.  We always had a garden wherever we lived and we grew things. I remember being proud of growing my own groundnuts (mbalala) and strawberries in my patch as a toddler. In Zambia and Kenya we only bought fruits that weren't growing in the garden. Since I moved back to Zambia in 2011 cashiers and/ or peopel in line behind me at supermarkets comment because I don't buy what the average Zambian purchases when they make the trip. I'm always told "you buy white people things" like broccoli, cauliflower, quinces, parsnips, pomegranate juice or assorted seeds like pumpkin and flaxseed. If you follow me on Instagram you will have seen how I love to post about food grown at the farm in my ancestral village, healthy food bought at stores and how I still eat well when I am travelling and eating out. I don't eat fast food often. When I do it's a guilt-free treat because I only indulge a couple of times a year. 

I'm really passionate about this issue. We are a young population in Zambia and across Africa who are destined to be crippled by so many things before we have a chance to bloom.  So I say if we are going to use satire, let's use it wisely and effectively and regardless, we need to be less dismissive and more proactive about this pandemic which I would wager is likely to become the biggest health crisis across the continent in the next decade.  Though I am the Queen of passion, I don't believe in sticking ones head in the sand or up ones ahem to maintain a sense of optimism in life.  So even though I have painted rather a bleak future, even though collectively we are falling short, I believe if enough individuals stand up and fight, eventually as communties, we can change the way we as society deal with obesity. 


Wednesday, 14 January 2015

Top 10 of 2014: 3-4-10 e18hteam style (Woolgather Wednesday)

Photo taken by George Mutale
Chitenge Jumpsuit designed by Kamanga Wear
So another calendar year has bitten the dust...and once again it is time to take the customary look back at what I have blogged about in 2014. In keeping with tradition, I am curating my favourite posts in order of favouriteness, but unlike last year I actually have enough to choose from to make my quota yay!

To keep things fresh, I am going to use the my 3-4-10 format, which for a limited period has been usurped: it will now have an extra bonus inspired by the number 18 that has come to dominate my life due to the documentary I released last year about the Zambian National Football Team: e18hteam. Right now the film is the driving force in my life journey and the momentum from last year looks like I am to be propelled in directions I cannot even fathom. There is a whole world I am about to perceive and experience for the very first time and I am ready for it ;}.

So in honour of the exciting times ahead of me, I thought it fitting to reflect on last year.  Not just through the usual list of 10 posts that most resonated with my annum To better encapsulate the last 12 months, I am also sharing personal and professional lessons that have hopefully informed how I am setting up to grab 2015 by the ahems he he and continue to reach for my dreams as well as growing as a human being that has a positive effect on their community. So without further ado....

3 major lessons learned

1. Keep at it: tenacity + passion = success and with that the freedom to grow and be satisfied personally and professionally will follow.
2. It is more likely that the people you meet now may never truly know you as well as the people you have history with.  That means you need to be patient with them, they may not get you or what you do immediately and you will have to put in the effort to get them to see you and/ or to understand what you/ your work are about.
3. Don't let the bad eggs take you down with them. Find a way to maintain your principles, integrity, optimism and drive for life, change and the future.

4 mantras for 2015

1. Be healthier!
2. Stay positive - don't let the negative thrown at you sap your energy, dampen your spirit and put your soul in umbra.
3. Holiday! Celebrate! Take the time to go to la isla bonita: it can be a simple as a treat like a massage, 10 minute meditation every day, or as indulgent as a flight to the beach or an expensive bottle of wine.  It is important to take time out, take stock and find one's centre. And if you didn't get all the Madonna 80s references, I can't help you.
4. Be you. It's enough. You have a place in the world and that is why you are here.

Top 10 posts of 2014


And as promised the bonus:

This was THE song for me last year as I finished and premiered e18hteam. I found the strength within to push through the set backs and I will keep going, don't care if I am wrong coz I know I am right to see what others don't. That's where progress loves to hang out and you know I love evolution. Here's to another year of the spectacular, the gift of being alive, free to explore the expanse of our imaginations and finding ways to manifest our ideas and dreams to share with the world we live in xo.

FYI this video was filmed in Botswana, Zimbabwe and Zambia :)))))))))))!

Monday, 24 March 2014

Mama Monday: Ghanaian Food and Drink Photo Journal

When I was in Ghana in January, to my friends' pseudo-chagrin, I decided to awaken the Asian in me and take copious photos of the food and drink I ingested and imbibed.  I ate a lot and I ate well.  In another life I was a Gold Coast native, I am sure of it! Enjoy :)

HOME COOKING AND DRINKING
Akpeteshie cocktail with Campari and Tonic Water
Akpeteshie is a Ghanaian alcoholic spirit made from sugar cane.  

Clockiwse from fork: shito, jollof rice, stir-fried veggies, corn
bread pudding, gari foto, potatoes au gratin, bbq chicken
Shito is a Ghanaian condiment that literally translated means pepper.  It is made with ginger, pepper, smoked powdered herring and shrimp, onion, garlic and spices.  Jollof rice is the grain cooked in a tomato based sauce with onion, garlic, ginger, chilies and spices. It is a staple in many West African countries.  Gari is made from mashed, dried and fermented cassava that turns into granules.  Gari foto has egg, and corned beef mixed in with the cassava.

STREET FOOD
Roasted grounuts: peanuts and roasted plantain

One of the main reasons I had been wanting to go to Ghana, apart from visiting my uni friends, is PLANTAIN!! Plantian is eaten all over West Africa. How I love me some plantain.  Had never had it roasted before.  Bought this off the street a lot during my trip.  A yuick and easy snack and soooo satisfying.  As they say it's the simple things in life that have the most profound effect: in this case on my belly :) 

FOOD IN THE RAW

This is a yam out the ground.  This one was about metre long.  It
was ridiculously heavy!
Yam is a tuber that is common in West Africa.  95% of all yam grown in the world comes from this region and can grow to 1.5 metres and can weigh as much as 70kg!  

DRINK

A  malt non-alcoholic beverage not found in
 East and Southern Africa

This stuff is brown liquid crack man! Soooooo yummy.  Made from the same formula used for the beer Guinness but tastes so much better and doesn't get you drunk so you can indulge as much as you want :)

DINING OUT: TANTE MARIE RESTAURANT, ACCRA

Tante Marie is an Accra restaurant situated in a converted DC 10

Another non-alcoholic malt beverage
Castle's version is not as good as Guinness'.  This was not as full-bodied and as punchy.  Felt a little watery and did not have the same syrupy feel and rich taste.  Try this one first so things can only get better.

For starters L-R: Fried Plantain and
fried chicken wings with shito
The plantain was spiced with chilli and ginger.  

Entree R-L: Grilled Tilapia with Acheke
Tilapia is eaten all over Africa and tastes just as good in Ghana.  Acheke is like couscous and originally eaten in Cote D'Ivoire and Senegal. It is made from cassava, a root that can grow in the harshest conditions and is common in the tropics: mainly Africa, Asia and South America.

Entree L-R: Fried Plantain and Red Red
Plantain was fried plain.  Red Red is a bean stew fried in palm oil and this version used cassava fish as the protein.

Entree L-R: Boiled Yam, Egusi soup
Egusi soup is made with seeds from squashes, melons or gourds such as pumpkin or watermelon, mixed with water, palm oil, spices and vegetables and/ or meat.  This was made with spinach.  It is famously a Nigerian dish but has spread to other West African countries.

STREET FOOD

Plaintain chips L-R: unripe (savory), ripe (sweet)
As you can see I really overdosed on plantain.  How could I not when it is so versatile.  There are so many ways to prepare it.  When in traffic how can you resist buying a coupla packets?!  I prefer the sweet to the savoury but they are both tasty :)

Roasted maize
I do have to say that Ghanaian grown maize does not hold a candle to Zambian maize.  Tasty but the grain is smaller, harder and not as sweet in my opinion.

COCKTAILS:

HILLBURI RESORT, ABURRI

I was instructed to...


Cocktail with ginger, cucumber and apple

...but I am not a beer drinker so I substituted a cocktail instead to accompany my enjoyment of the view he he he.  This drink had  a local name that has escaped me sorry :(.

REPUBLIC BAR AND GRILL, ACCRA

Bisap Cocktail
Cocktails at Republic are ridiculously cheap.  I got this gargantuan cocktail for about 10 cedis! Can't remember its colourful local name but it has bisap: hibiscus juice, mint, and rum in it and it was so lovely I had to have another but I got a smaller one.   Everything in moderation he he he.

DINING OUT: TSARLEY KORPEY RESORT, ADA

L-R: salad, grilled barracuda, shito, yam chips
Love me some seafood, especially the meaty fish kind.  Dorado is still my fav, but barracuda is tasty too :)

SHOPPING IN OSU, ACCRA

Coconut water on the roadside
Can't stand coconut - its taste and texture are an abomination.  However it has redeeming factors: it's water is a tasty, healthy and restorative drink, the milk taste nice in curries and its oil makes my hair lovely and soft he he he ;}

Pistacio and malaga gelato

Cashew nut gelato
Love this twist on gelato.  Cashew nuts are common crop in West Africa so when in Accra do as the Romans do I guess he he.  I really enjoyed this, it tasted so sweet and creamy with great texture from the crushed nuts.

HOME COOKING

Okro soup with banku
Okro soup is made with okra, palm oil and contains meat, fish and veggies.  This version had crab, fish, beef chunks and salted cow skin.  Never had salted cow skin - it is gelatinous in texture and is very tasty.  Banku is made from pounded corn and cassava dough that is first fermented then  mixed with hot water.  This tastes like a fermented version of Zambian nshima: maize (and cassava) flour staple dish in East and Southern Africa.

L- R: Goat Stew and Eba
Eba is made with Garri added to hot water and mixed with a wooden spoon and is a harder form of accompaniments like banku and nshima.

Pounded palm kernels




L-R: palm nut stew and fufu
Palm stew is made from the liquid extracted from pounding palm tree kernels mixed with onion, tomato, ginger, onion, garlic, chilli and spices.  This recipe used chicken but can also be made with meat.  Fufu is a common carbohydrate accompaniment in Ghana and Nigeria that is made from boiled cassava that is then pounded into a dough.  It is eaten with soup and is swallowed whole (I tried chewing it just so I could understand why you are told to swallow it.  I agree with the traditional, tried and tested way it has been eaten for centuries he he)

Palm nut stew served with Banku, accompanied by a
semi-sweet white wine
Back in the day at school RFL had taught me how to make light soup which is a tomato based soup made with stock, onion, bay leaves, chilli, garlic, ginger and potatoes and I loved it. I can say out of all the soups and stews I have had, including groundnut, palm nut stew has now eclipsed light soup as my favourite Ghanaian dish.  It was the last thing I ate before I left so I ended on a high note :)

For more on Ghana, check out the country's tag right here in MbA.

Tuesday, 8 October 2013

Twit Tuesday: Zed Childhood Trip Down Memory Lane

My older sister, me,  my younger sister and my Aunty Stella.  Classic
African picture taking with a car.  Why do we love to do that?! ;}
I have always looked back fondly at my childhood in Zambia.  This picture was taken in 1989 before we moved to Kenya in 1990.  Even though we lived in a socialist country, with basic goods scarce, and as we transitioned to democracy, attempted coups and riots common, life was good.  I had (and still have) a loving family and was connected with my extended family in a way that has been lost due to the peripatetic Afropolitan lifestyle that evolved from 1990 onwards.  This Twit Tuesday is my favourite kind of mix: part insight, part nonsense.  Enjoy this storified curation of conversations I had with fellow Zambians about growing up in our beautiful country:

Wednesday, 8 February 2012

Top 10 Posts Of 2011

I have been gone a loooooong time. I needed to take time to sort me out and now I am back. Naturally, I am starting off this year of blogging by picking my Top 10 posts of 2011.  I had already picked 5 mid year which means only half the work I thought I had, so for that I pat myself on the back he he he he.

As I did last year, they are in order of favouriteness, with the first being my favouritest of course:

1.   Innocent Mugabe
2.   Afropolitan African Delicacy
3.   Zed Fusion: An Afropolitan's Foray Into Cooking
4.   Zed I'm Here To Stay!
5.   Inaugural MUNTU: Kabungo Precious Mumbi 10 Questions
6.   Only Human (And That Is Enough)
7.   (Re)Branding Afrika
8.   Women's Tennis Shows That Women Are Beautiful And Relevant Beyond 30 :)
9.   An Open Letter To Zambian Taxi Drivers
10. The Global Fund - A Victim Of Its Own Transparency?

I would also recommend reading my posts from January and February that covered the beginnings of the Arab Spring and Sudan's Referendum.

A new year, a new start.  Yes, yes this is February but it's not when you begin, it's what you do once you've started he he he...

We will say NOTHING about my crap Photoshop skills...

Saturday, 2 July 2011

Zed Fusion: An Afropolitan's Foray Into Cooking

This post was originally posted on The African Muse.


tute. kalembula. kandolo. umumbu. intungulu. mbalala. amataba. chinkombwe.
some of these fruits of the earth have english names; some do not. they are the foods that nourished my ancestors. the foods that provide essential and irreplaceable sustenance for my body. and they feed my afropolitan spirit, too--allowing me to blend zambian cuisine with flavours from my favorite global haunts into something new.
i come from the land of the great zambezi river that flows into the victoria falls, shaping the zambian diet into one predominated by fish, or insabi, combined with nshima--a staple food made from maize and cassava flour--and an abundance of vegetables. these foods are healthy, tasty, varied. yet when most people think about african creativity, they rarely mention the most basic of arts: cooking.

my mother's recent trip to the village brought riches from the earth--fresh produce, that inspired me to experiment in the kitchen, marrying traditional ingredients with global flavours.  it also reawakened the amateur photographer in me.

_____________________________________


avocado, intungulu, umumbu and coriander salad

half a large avocado
2 intungulu roughly quartered (can substitute texture and flavour with lemon flesh and ground black pepper)
chopped coriander (or cilantro)
                                                       4 chopped umumbu (or jicama)
                                                       ripped iceberg lettuce
                                                       vinaigrette/ lemon dressing                                                                                                        

traditionally cooked beans, local variant of chinese cabbage, sweetcorn and carrot soup
a half pot of cooked kidney beans
6 diced carrots
two handfuls of sweetcorn
1 zambian chinese cabbage (or half a traditional chinese cabbage; 2-3 bok choy; or a small green or red cabbage)
chopped spring onion
chopped tomato
salt, ground black pepper, dried herbs (sage, thyme, basil, oregano, marjoram)

soak small kidney beans overnight and cook for about an hour. fry onion and tomato in a pan and season. add chicken or vegetable stock, onion and tomato to pot and simmer till sauce thickens. fry off carrots till caramelised, add onion, tomato, sweet corn and pre-cooked beans. season and simmer to desired thickness.

thai kariba bream (tilapia) and chinkombwe

1 whole tilapia, scored
2 tsp sesame oil
tabasco
lemon juice
fish sauce
salt, ground pepper, coriander (cilantro), dried sweet basil, crushed garlic and ginger

chopped handful of chinkombwe (okra)
onion
tomato
salt, ground black pepper

dress fish with ingredients on each side (1tsp of oil per side) and its belly and wrap in foil. bake in pre-heated 180°C (350°F) oven for 45 minutes.

fry okra until crispy. add onion and tomato and season.

intungulu juice

a basketful of intungulu
lime juice
dark brown sugar
water

peel intungulu and place seeded flesh in a blender or food processor. add lime juice to desired tartness, and brown sugar until a little sweeter than you would like. add water to thin juice and balance the sugar. sieve and add seeds and pulp or leave clear. (if you don't have the fruit, use lemon juice to add a similar flavour and add ground black pepper as a substitute for the seeds.)

this juice may remind you of your youth playing with brown water trapped in a pothole, making a home for tadpoles during the rainy season, but i promise you it's tasty.

Check out The African Muse for more great posts by other bloggers.

Wednesday, 11 August 2010

Shaka Zulu: A Trendy Hang Out With A Conscience

Shaka Zulu Lounge, Restaurant and Club recently had its launch party in Camden, London.  I know this because while satisfying my pop culture celebrity gossip fix, I saw pictures of Amy Winehouse stumbling out of the place, which made me curious and a just a little bit skeptical. Ok a lot skeptical.  I mean, calling your place Shaka Zulu is rather bold and potentially foolhardy. But upon researching the venture, this actually looks like a very classy affair and decadently appropriate for a place named after one of the greatest chiefs in African history.  Reminded me of the Double Club, inspired by Congolese culture and made possible with the help of Nigerian Bank Guaranty Trust, which I had the pleasure of going to when it was in London from 2008-9.  When I went there for a friend's birthday party, the food tasted like home and they actually played proper lingala and decale music (also referred to as rhumba). And they had all those creepily metrosexual Congolese guys giving their stamp of approval all ridiculously coiffed, clad in pink and white suits, too tight t-shirts and malanga mpamvus drinking and dancing the night away. The Double Club felt like a club at home, Xenon, that in its hayday was the place to go party when I was a teenager.  Plastic chairs outside, a very cosy dancefloor, a very warm atmosphere with too small a bar to serve all the customers.  Part of the proceeds of this art project went to crisis victims in the DRC through the City of Joy/ Unicef project.

Shaka Zulu takes this one step further, being a permanent fixture at the hip, boho, Stables Market location rather than the kinda scary, back lot, warehouse location of the temporary Double Club. The brainchild of Roger Payne, this venture seeks not only to celebrate Zulu and South African culture, it seeks to respect it as well.  Here is a video of Payne seeking King Goodwill Zwelethini's approval and support for the venture and its charitable intentions.



The menus for the bar, braai, and seafood and oyster bar source mainly from South Africa but the Zulu ubuntu spirit is alive and well too with inspiration from Namibia, Ethiopia, Madagascar and Mocambique. Dining comes with an optional £1 charge that goes towards the £1 million Shaka Zulu plans to raise to support Education Africa.  They also plan to have a shop that will sell African goods, including those created by King Zwelethini's initiative for job creation, Bayede!. The shop will also stock food and wine from South Africa.

There is a fine line between paying homage to a culture through inspiration and offending without meaning to.  This seems like a healthy respect and celebration of South African culture that is available to not only the celebrities but also the general public.  Unlike with fashion, it seems that concept restaurants are a more inclusive (and perhaps less pretentious) way to go for people to celebrate African culture and support development if they choose to.  A more democratic approach to living life to its fullest with a conscience every now and again.  I will definitely make the effort to check it out  the next time I am in London.