Sun-Dried Fish · Preserved
Dried Zambezi Fish
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Studies of the region's informal fish trade found that people in Western Province eat roughly five times more fish per person than the Zambian average.
Bream, tigerfish and other catches from the Upper Zambezi and Barotse floodplain are sun-dried or smoke-dried on racks along the riverbank, then sold in local markets to be soaked and stewed later. It's a way of turning a seasonal catch into a food that lasts.
Why it's made this way: Fishing communities on the Barotse floodplain rely on drying to make the Zambezi's seasonal abundance last through leaner months, in a province where fish makes up an outsized share of the local diet.
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