Dried Corn · Pounded
Samp
Photo: Stoutseun / Wikimedia Commons · CC BY-SA 4.0
Unlike nshima, which is almost always paired with a savoury relish, Barotse-style samp is traditionally eaten sweetened, with sugar and fermented milk.
Dried maize kernels are pounded and roughly chopped, then boiled until tender into samp — a chewy, hominy-like dish traditionally eaten in Barotseland with sugar and sour milk (mabisi) rather than a savoury relish.
Why it's made this way: Samp reflects the cattle-keeping Lozi tradition of pairing grain with soured milk, a combination shared with neighbouring Tonga communities and distinct from the fish- and vegetable-relish meals more typical elsewhere in Zambia.
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