WHILE nshima has been a staple in Zambia cuisine for generations and is a familiar comfort food for many citizens, consuming it at every meal may not necessarily guarantee a balanced diet.
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Nshima’s universal presence in our culture has led to a prevalent phenomenon known as ‘ukufubila’, where most Individuals intending to make tea end up making nshima instead, due to their strong craving for the dish.
Team “nshimonafye amenshi yabila ninshi nafubila,” (I just don’t see water boiling, my mind immediately switches to making nshima) needs to change, as there are various alternatives to nshima that can serve its purpose while providing a healthier, more balanced diet.
According to Nutritional Association of Zambia president Romime Mwila, Zambians have grown up with nshima as their staple food, leading to most, if not everyone believing that consuming it everyday guarantees a balanced diet but, that is not the case.
Mwila explained that nshima is only one component of the broader category of carbohydrates, which includes other foods such as rice, millet, sorghum, sweet-potatoes and cassava.
These foods, known as cereals or grains and tubers, provide the same category of nutrients as nshima but offer more variety and dietary balance.
Mwila stated that there are also starchy vegetables such as butter-nuts and pumpkin leaves, which are classified as carbohydrates.
“These vegetables can serve the same purpose as nshima in providing starch, a key component of our diet. Incorporating these alternative sources of carbohydrates can offer us a more balanced and nutritious diet,” Mwila told #Kalemba in an interview.
He noted that during last year’s drought, many people were left feeling hopeless because they were used to relying on nshima as their staple food but, there are other sources of carbohydrates, such as sweet potatoes, that can provide the same nutrients as nshima.
“While we cannot cook these alternatives in the same way we cook nshima, they can serve as a great substitute when necessary,” added Mwila.
Mwila further advised not to rely solely on nshima but instead, explore and embrace other food groups in order to maintain good health, both individually and as a society.
“This will also safeguard us against the potential impact of factors like drought that can affect maize production, ensuring we remain resilient in the face of such challenges. Nshima is our staple food, but we should not limit ourselves to it alone,” added Mwila.
By Sharon Zulu
Kalemba August 19, 2025
