ZAMBIA: Grilled Chicken, Quick "Kabulangeti" Beans, and Nshima

In full disclosure, I found the chicken recipe — or a version of it — only in three places online. Which means it is either regional/less widely known, thus the internet has been useful, or it is not authentic, thus thus the internet has created it. But it is perfect grilling weather and the recipe fits all of the OWW criteria, so I ran with it. Many grilled chicken recipes from Zambia did boil then grill, so perhaps it is less about the specific ingredients and more about the preparation method. The lemon-based marinade is amazing! Note, the chicken recipe is quick but does require an overnight marinate.

While the bean recipe is authentic, the type of bean, kabulangeti, is not common in the US. I used canned pinto beans, which are a good substitute.

Grilled Chicken

6-8 pieces dark meat chicken on the bone

1 cup fresh lemon juice

1 tablespoon grated fresh ginger

3 cloves garlic

1 fresh red long hot or Fresno chili

1 teaspoon smoked paprika

2 teaspoons salt

2 tablespoons canola oil

½ cup coconut milk

1. Place the lemon juice and grated ginger in a large Ziplock bag or shallow dish large enough to hold all of the chicken. Peel the garlic cloves and crush them with the back of the knife and cut the chili into thick slices. Add both to the bag or bowl. Mix in the remainder of the ingredients.

2. Add the chicken to the bag or bowl and toss a few times to coat completely. Marinate overnight (minimally 2 hours).

3. Transfer the chicken and marinade into a large pot. Add ½ cup of water and place over high heat. As soon as mixture comes to a boil, reduce heat to low simmer for 10 minutes. Do not fully cook it, just parboil to seal in the moisture.

4. While chicken is simmering, turn on an outdoor grill (charcoal is preferred for authentic flavor, but a gas grill works) to medium.

5. Remove chicken from marinade, saving the marinade for basting. Place the chicken on the grill. Grill the chicken, turning every 5 minutes, continuously brushing the chicken with the leftover marinade from the pot to keep it from drying out. The chicken is done when the outside is nicely charred and crispy, and the juices run clear.

   
   

Quick "Kabulangeti" Beans

1 tablespoon olive oil

1 red onion

1 green pepper

1 clove garlic

1 tomato

2 cans pinto beans

½ cup vegetable broth

Salt and pepper to taste

1. Add oil to a medium saucepan and place over medium heat.

2. Finely chop onion and add to pan. Sauté 2-3 minutes, stirring often. While mixture is cooking, chop the green pepper and mince garlic. Add both to softened onion mixture and sauté 2 minutes.

3. Grate the tomato and to the mixture. Cook for 5–7 minutes, stirring occasionally, until the tomatoes break down and turn into a thick, glossy sauce.

4. Drain and rinse the beans in a seize of colander. Add to the pan along with the broth. Simmer 10 minutes. If you prefer a thicker, creamier stew, use the back of a fork or a potato masher to mash about a quarter of the beans right in the pot. Season to taste.

Nshima

2 cups finely ground white cornmeal

pinch salt

1. In a large saucepan or heavy-bottomed pot, whisk 1 cups of the cornmeal with 1 cup of cold water until you have a smooth, lump-free paste.

2. Bring 3 cups of water to a boil.

3. Place the pot with the cornmeal and water paste over medium heat and slowly stir in the 3 cups of boiling water and salt. Whisk continuously for 7-10 minutes until the mixture thickens into a smooth, bubbling porridge, ensuring no cornmeal is sticking to the bottom. Be careful of splatters... they hurt!

4. Reduce the heat to low. Add the remaining 1 cup cornmeal little by little, sprinkling it while stirring and mashing out any lumps. You will need to swap out your whisk for a spoon about halfway through adding the additional meal. Continue stirring until all the water is absorbed and the mixture pulls away from the sides of the pot and is Play Doh-like in consistency.

5. Turn off the heat, cover the pot tightly, and let it steam for about 5 minutes. To serve, dip a large spoon in cold water, scoop out a portion, and shape it into smooth mounds on a serving plate.

#grilledchicken #lemonchicken #nshima #1964olympics #zambia

FUN FACTS:

• Zambia gained independence during the 1964 Olympics. Zambian athletes marched in the opening ceremonies under the name and flag of Northern Rhodesia, and in the closing ceremonies under the new name of Zambia (they did not have a flag yet, so just wrote the name of their country on a placard).

• Zambia is the only country in the world that has a tie for its two highest point. There is an unresolved dispute whether Mafinga Central or Mafinga South, both located on the ridge along the Zambia-Malawi border, is taller. It is too close to definitively call without a strict, official government survey.

• Lake Kariba, bordering Zambia and Zimbabwe, is the world's largest man-made lake by volume. It was built in the 1950s to generate hydroelectric power for the copper mines and industries.