is nothing more then corn meal and water, but its the stroke of the spoon, and the final minutes of labour stirring the thick mixture that makes it so special. I have learned to love this substance, and eat it along with many different combinations. Sometimes a hard boiled egg, cabbage, chicken, or dried sardines make a delicious pair for Inshima. Whatever way its served, it fills up your stomach for a time, its cheap, and thats all that matters. During my time in Africa, the Lord laid it on my heart to learn to cook traditional Zambian meals, the traditional Zambian way. I have been fascinated with the ability of these women to make a meal out of whatever is available, and the strength they have to prepare this basic food. Inshima is exhausting to make, it gets so thick and hot that women take turns stirring the mixture. When it’s my turn I usually last about 20 seconds before I am completely wiped out, and have several burns on my hands. These women are dedicated to feeding there children, and Inshima makes it possible for families to have a meal a day. Unlike how we cook to eat, they cook to survive.
While these women cook not only do they fill the stomachs of there children, but there hearts, by preparing the food with passion and prayer trusting that Jesus will be the fuel they need. In that trust God always provides, and with beautiful smiles on there faces His children pray faithfully before they eat there Inshima knowing that he provided it. They are thankful for each bite, each bone of chicken, and each particle of salt, but mostly they are thankful because His love is better then life and it abounds.



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