Zambian Nshima with Collard Greens and Grilled Tilapia
A Traditional Zambian Delight
Enjoy a hearty meal of Nshima served with savory collard greens and flavorful grilled tilapia, a traditional dish from Zambia.
- 1 h 30 min
- 4
- Intermediate
Ingredients
For the Nshima
For the Collard Greens
For the Grilled Tilapia
For the Seasoning
Preparation
Prepping the Tilapia
Prep Tilapia Fillets
Rinse the tilapia fillets and pat them dry with paper towels.
Marinate the Tilapia
Marinate with olive oil, lemon juice, paprika, salt, and pepper; set aside for 30 minutes.
Preheat Grill
Preheat the grill to a medium-high heat.
Ensure the tilapia is fully cooked before serving.
Preparing the Collard Greens
Heat Oil
Heat vegetable oil in a large pan over medium heat.
Sauté Aromatics
Sauté the onion and garlic until translucent.
Blanch the collard greens before sautéing to retain their vibrant color.
Cook Greens
Add collard greens, seasoning with salt and pepper, and cook until tender.
Cooking Process
Cooking the Nshima
Bring 4 cups of water to a boil in a large pot, then slowly whisk in the cornmeal and salt until thick and smooth.
Grilling the Tilapia
Grill the marinated tilapia for about 3-4 minutes on each side until cooked through.
Finish the Collard Greens
Allow the greens to cook slowly to absorb all flavors.
Plating & Serving
Zambian Nshima with Collard Greens and Grilled Tilapia
Zambian Nshima with Collard Greens and Grilled Tilapia
Plating & Serving
Serve the nshima as the base, place the grilled tilapia on one side, and the sautéed collard greens on the other for a balanced and visually appealing plate.