Dried Lake Fish · Protein
Chisense
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Chisense are actually a mix of three different small fish species landed and dried together, not a single fish.
Tiny freshwater fish — a mix of small sardine-like species — are netted from Northern Province's lakes, sun-dried whole on the shore, then fried or stewed with tomato and onion to eat with nshima. Dried by the sackful, they're cheap and sold widely in local markets.
Why it's made this way: Chisense come from Lake Bangweulu and Lake Mweru in Zambia's north, and because they're inexpensive and easy to store dried, they've long been an accessible everyday source of protein for households across the region.
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