Lelo Food

27/07/2023

🍊🍍🍇 Calling all local fruit lovers! 🍓🍉🍌

Today, we want to share with you a little-known gem that deserves some serious appreciation - the delightful and exotic Masuku fruit!

The Masuku fruit, also known as Sugar Plum.

We would like to know what your favorite local fruit is! 🤔 Whether its mangoes, masau, or monkey orange let's celebrate the incredible variety of fruits that Mother Nature has blessed us with.

Share your favorite local fruit in the comments below and tell us why it holds a special place in your heart! And if you've tried the magnificent Masuku fruit, we'd love to hear your thoughts too!

Let's spread the love for local fruits and discover the amazing tastes that grow right in our backyard. 🌱🏡 Don't forget to tag your fellow fruit enthusiasts and invite them to this fruity discussion! Let the fruit fiesta begin! 🎉🍒🍍 Lelo Food

localeats

21/07/2023

Repost from AFSA

Join our "My Food is African" social media campaign from July 24-29, 2023! Through the hashtag , we aim to celebrate African food culture and highlight the health benefits of our diverse cuisine.

Participate by sharing your personal stories about African food on Twitter, Facebook, or Instagram. This can include photos of your favorite dishes, special recipes, or videos of you preparing an African meal.

Let's raise awareness about the importance of African food culture and nutritional diversity for the well-being of our citizens, their environment, and livelihoods. Tag your friends and family to encourage them to join too!

Here are some ways to participate:

Share photos of your favourite African dishes with .
Post traditional African recipes on your social media channels.
Discuss the significance of traditional African foods for health, culture, and spirituality.

Advocate for food policies that support smallholder farmers and promote agroecological practices.

20/07/2023

Tune in to learn about the importance of Traditional Seed Preservation

My Food is African: My Food is Zambian 🌿💚

Tune in to Live Radio 97.3fm on Thursday 20th July at 4pm as we look at the role local seeds play in preservation of heritage and nutrition security.

Traditionally our local seeds are preserved without the application of chemicals and these methods have since been long forgotten as hybrid seeds and chemical preservations take the lead.

With crop losses of between 30 to 40 percent in Zambia, and up to 50 percent across Africa, access to adequate food in many smallholder farming households is an unforgiving challenge.

Green Living Team Leader Mr. Emmanual Mutamba takes us through some of these long forgotten methods that allow for farmers to secure diverse varieties of local seed and how these methods translate into food and nutrition security.

You don't want to hear about this from your neighbour, Tune into the live program and share your thoughts and experiences in your knowledge of traditional seed preservation.


Green Living Movement (GLM) Community Technology Development Trust-zambia. Caritas Zambia Pelum Zambia AFSA Ministry of Green Economy and Environment - Zambia CSO SUN Ministry of Agriculture and Livestock, Zambia friends Ancient African foods Mizu Eco-Care Regional schools and Colleges Permaculture Programme Small Scale Veg Farmers in Zambia IPES-Food Zamsof A Growing Culture ActionAid Zambia SCOPE Zambia a member of Rescope Programme NET ZAMBIAN FOOD😋 Live Radio 97.3 Kasisi Agricultural Training Centre SMALL SCALE FARMING IN ZAMBIA🌽🥕🍅🍓 Small Scale Farming And Agribusiness In Zambia Small scale farmers FIAN International Zambia

07/07/2023

How many of these donuts would you eat? Be honest 😅 I think 5 to 10 is a good number 🍩🍩🍩🍩🍩🍩
📸credit:

07/07/2023

Perfect meal to get the weekend started 😋
📸 credit: 260 Bites

07/07/2023

🍓🍓STRAWBERRY LOAF CAKE🍓 by 🍓...Recipe below

Ingredients:

• 1 1/2 cups all-purpose flour

• 1 1/2 teaspoons baking powder

• 1/2 teaspoon salt

• 1/2 cup unsalted butter, softened

• 1/2 cup granulated sugar

• 2 large eggs

• 1 teaspoon vanilla extract

• 1/2 cup milk

• 1 1/2 cups fresh strawberries, diced

For the glaze:

• 1 cup powdered sugar

• 2-3 tablespoons milk

• 1/2 teaspoon vanilla extract

Instructions:

• Preheat your oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan.

• In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

• In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. You can use an electric mixer or beat by hand with a wooden spoon.

• Beat in the eggs, one at a time, until well incorporated. Stir in the vanilla extract.

• Gradually add the dry ingredients to the butter mixture, alternating with the milk. Begin and end with the dry ingredients, mixing just until combined after each addition.

• Gently fold in the diced strawberries until they are evenly distributed throughout the batter.

• Pour the batter into the prepared loaf pan and smooth the top with a spatula.

• Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.

• Remove the cake from the oven and let it cool in the pan for about 10 minutes. Then transfer the cake to a wire rack to cool completely.

• While the cake is cooling, prepare the glaze. In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. Adjust the consistency by adding more milk or powdered sugar if needed.

• Once the cake has cooled, drizzle the glaze over the top. Allow the glaze to set before slicing and serving. Munati Food

01/07/2023

We need more of these 🙌🙌

30/06/2023

Amazing! We love to see it

30/06/2023

Cooking is really an art! We love this donut tutorial by .zm

30/06/2023

How many lumps of nshima are you adding to the plate? 😊

📸 credit:

29/06/2023

Chilli or no chilli with your chikanda?

📸 credit: .at.home

29/06/2023

Now this is lunch 😍😍 what's your favourite on the plate?

📸 credit:

29/06/2023

What is your go to breakfast?

📸 credit:

community

28/06/2023

16 hours scones anyone?

English Scones with a home made blueberry compote 🤤
British Scone is a perfect accompaniment to your cup of tea, particularly if you have some clotted cream and jam to serve it with some jam and butter or clotted cream

Ingredients
2 cups all-purpose flour
2 Tbsp sugar
4 tsp baking powder
½ tsp salt
3 Tbsp unsalted butter, cold
⅔ c milk
1 egg yolk beaten with 1 Tbsp milk, (to glaze)

Instructions

Preheat your oven

In a medium bowl, place the flour, sugar, baking powder, salt, and butter. Rub the mixture together with your fingers to break up the butter, until the mixture resembles fine breadcrumbs.

Add the milk slowly, mixing as you add, using enough of the milk to get your dough to come together with no lumps remaining. (Your dough should be quite sticky. If a good consistency is not achieved with the listed amount of milk, continue adding until your dough reaches a good consistency.)

Spoon the dough out until a well-floured surface. Generously dust the top of the dough and knead the dough 2-3 times to coat it with flour and smooth the surface. Press the dough into a round that is roughly 1 inch thick.

Using a well-floured cookie cutter, cut the dough into 2 inch circles. (Be sure to press the cookie cutter straight down and up. Twisting the cookie cutter will impact the amount of rise you get on your scones.)

Place the rounds onto a greased and floured baking sheet. Brush them gently with the egg yolk and milk mixture.

Bake the scones for 12-15 minutes, until golden and firm.

Remove the baked scones from the oven and let them cool for 30 minutes (if you can resist). If you like softer scones, cover them with a clean tea towel as they cool.

📸Credit

28/06/2023

Baked potatoes never looked this good 😍😍

Bacon Feta Garlic Baked Baby Potatos 📸 credit

14/09/2022

Now this is the innovation in cooking we like to see!!
Baked Red onion stuffed with blueberry compote on a bed of yoghurt and granola by Bwanji LE Cuisine

Would you try it?

13/09/2022

One of the best combinations 🙌 Kapenta & Cabbage. Do you agree?

📸 credit Beene-Homemade

13/09/2022

Did you enjoy sweet mbalala growing up?

📸 credit

12/09/2022

Now this is what we call lunch 😍

Do you always eat your trotters with beans?

📸 credit

12/09/2022

What's your favourite on this plate?

📸 credit

10/09/2022

We need to preserve our indigenous food so that future generations can enjoy it

09/09/2022

really is the finger food queen 😍😍 tag who you're sharing this with!

09/09/2022

This looks like a meal I can eat everyday 😍

Stir fried rice noodles by
meals_with_miller

08/09/2022

How many lumps of nshima do you eat? No judgement 😅 with a meal like this, even four will do 😍

📸 credit

08/09/2022

How delicious is this breakfast plate?
Credit 📸

07/09/2022

Do you prefer something light or heavy for lunch?
Sub with home made baguettes made by .llm

07/09/2022

How about some r**e soup 🥣? Would you try it?
Recipe by Linia Nutrition
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🍵𝗦𝗲𝗮𝘀𝗼𝗻𝗮𝗹 𝗥𝗮𝗽𝗲 𝗦𝗼𝘂𝗽 🍵⁣
⁣
𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀 ⁣
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1 big bunch of r**e (kale, or cime di rapa) ⁣
2 tbsp of olive oil ⁣
4 slices of bacon sliced ⁣
1 medium onion diced ⁣
3 garlic cloves (optional)⁣
15g of parsley ⁣
480ml of chicken stock ⁣
120ml of Greek yoghurt (plus extra for garnish) ⁣
Squeeze of lemon juice ⁣
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𝗠𝗲𝘁𝗵𝗼𝗱 ⁣
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1. Heat the olive oil in a large pan. Add the onion and cook for 3mins, and add the garlic and cook until soft. ⁣
2. Add the bacon and cook until the fat is rendered. ⁣
3. Add the r**e and parsley and cook until they have wilted down. ⁣
4. Add 2 cups of stock to start, (add more where needed) and bring to the boil. ⁣
5. Lower the heat and simmer for 8 mins. Transfer to a blender and purée until smooth. ⁣
6. Return to the pot and add more stock. Stir in the green yoghurt and the squeeze of lemon. Adjust seasoning to taste. ⁣
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