So...every once in a while I hold a lil "appreciate my body day" in my room...in front of a full length mirror. I generally do this to check how much weight iv gained lol *yes yes,not the smartest way of checking weight but I hate scales... sue me*
Yesterday as I stood there staring at my figure,it occurred to me for the first time that I actually have a substantial amount of hipage lol which brought on the question...HOW MUCH IS TOO MUCH?? like is there a standard limit for normal hips or something???

PS...pls excuse the somewhat sexual nature of the pic...THAT is what im trying to ask about..lol



Right...so in as much as i love talking about my country to other people,i just realized that good number of the people i know or hang out with don't really know my country..well of course everyone and their uncle rick knows or at least heard about "the chipolo polo boys" and their tagic death *MYSRIP* but other than that..its Zambia?! u mean Gambia?! noooo fool...ZAMBIA! southern Africa! lol

so the point of doing this is to enlighten the masses... after all,iam proudly Zambian right?! *wink*

here ya go!

Southern Africa, east of Angola and north of Botswana and Zimbabwe.
Land Boundaries:
Angola 1,110 km, Democratic Republic of the Congo 1,930 km, Malawi 837 km, Mozambique 419 km, Namibia 233 km, Tanzania 338 km, and Zimbabwe 797 km.

Size is 752,614 sq km , slightly larger than Texas, US. Zambia has a tropical climate which is modified by altitude. There's one rainy season which lasts from October to April. Zambia's terrain is mostly high plateau with some hills and mountains. Its lowest point is the Zambezi river at 329 m and its highest point is an unnamed location in Mafinga Hills standing at 2,301 m. Zambia is a landlocked country with the Zambezi river forming a natural boundary with Zimbabwe.

Just over 11 million people live in Zambia. Life expectancy is around 43 years. Birth rate is on average 5.47 per woman. 16.5% of the population is believed to have HIV/AIDS. Literacy rate is at 80%.

English (official); major vernaculars include Bemba, Kaonda, Lozi, Lunda, Luvale, Nyanja, Tonga, and about 70 other indigenous languages.

***Ethnic Groups***:
African 98.7% (major tribes - Bemba, Kaonda, Lozi, Lunda, Luvale, Nyanja, Tonga, Chewa), European 1.1%, and other 0.2%...(I HAPPEN TO BE LOZI!)

Christian 50%-75%, Muslim and Hindu 24%-49%, indigenous beliefs 1%.

That my friends, is Zambia in a nutshell.there are so many aspects of this country that i would love to share here but i cannot possibly do that in one post so i will try to do regular posts about my country when i can! i haven't even touched the food and tourism! like i said,i love to cook so i will be uploading my Zambian dishes whenever i can..

Although my country is small demographic wise,i think of it as a big country.we are rich in so many aspects.we are one of the friendliest countries in the world *fact*,we have so many natural resources, we have alot of languages AND we are a Christian nation! in spite of all the problems,we have never had a civil war,*not that i know of anyway* and we enjoy freedom and peace...doesnt that make u wanna be zambian?! lol

images courtesy of Google*


Isnt it funny how you begin to appreciate certain things when you have no access to them..you think im talking about relationships right?WRONG!Am talking about non other than nshima...nshima is one of those things that an African cannot live without,believe it or not.

In different parts of Africa it has different names fufu,sadza,nshima,pap et all BUT its just one and the same lol i cannot believe i have dedicated an entire post to talk about my love for nshima hehehehe and the funny thing is a dont even like it like that..i miss it yea but not obsessed with it...anyway,ife ku zambia this is how we cook nshima...



2/3 liter cold water
3 cups hot water
2 to 3 cups corn meal


Boil water in a saucepan. Make a paste using some of the meal with the cup of cold water. Add the paste to hot water. Stir with a wooden spoon until thickened like porridge. Cover the saucepan and simmer for some time (about 15 minutes). Lower the heat a little. Remove the lid and gradually add corn meal, stirring constantly and flattening any lumps that may form. Continue to add meal and stir until nshima thickens to the desired consistency (some people like it thin, and others prefer it thick). Cover and reduce heat to very low. Leave for a few minutes to allow further cooking. Stir the nshima once again and serve in a slightly wet serving dish. Cover to keep it warm. Serve with meat, poultry, fish, or vegetables.