Corn and Pomegranate Kachumber
Corn and Pomegranate Salad
Exploring the world for new and exciting recipes is always something that fills me with joy and this dish is no different. It comes from Zambia and in my work with WaterAid I have had the privilege to cook it under the strict instruction of a true Zambian food lover.
Chileshe is a field worker for the charity and he let me into a few secrets, firstly the rice is the main part of the meal and is wholly different from the rice we are used to in the UK. The rice has a fragrance, texture and flavour that is impossible to replicate so I am on the hunt for some of this rice called Mongu which comes from the west of Zambia, or Nakonde rice which comes from the north. Well versed in how tricky it is to cook great food when you have no access to clean water, I think the cooks in Zambia are gifted people.
This method is a classic way to cook fish in Zambia and it would traditionally be done over hot coals. The fish also tends to be freshwater fish and works beautifully with the spices. Fresh water fish is a bit of a delicacy and not everyone’s first choice when it comes to fish due to the strong flavour. So yes, I have had to amend the recipe and make a few tweaks so you lot can enjoy a truly beautiful baked fish dish.
|Typical values*||per Serving|
|of which saturates (g)||2.6|
|of which sugars (g)||0.3|