Freshwater fish: Bream, Nile perch and salmon from the Kafue, Luapula and Zambezi rivers. Nshima: A stiff porridge made from ground maize – a staple eaten daily in the rural areas. A thinned down version may be eaten for breakfast with sugar and butter. Ndiwo: A relish or sauce made from meat or fish boiled with green vegetables, usually served with nshima. Ifisashi: Vegetarian stew of peanuts, tomatoes, spinach and cabbage, used to accompany nshima. Samp and beans: Starchy dish made from crushed maize kernels and beans. Biltong: Spiced, dried meat usually made from beef or game meat. Sautéed insects: Grasshoppers, caterpillars, cicadas, flying ants and mopane worms are seasonal delicacies for rural Zambians. Kapenta: A small sardine from Lake Tanganyika that is salted and sundried before eating.