Zambia is a southern African country blessed with beautiful waterfalls, including the Victoria Falls in Livingstone; the Lumangwe and Kabwelume Falls in the Northern Province; the Chishimba and Ngonye Falls in the Western Province; and vast savannahs.
Zambia has a rich and deeply rooted food culture built around fermented drinks like munkoyo and mabisi, sun-dried vegetables and fish, pickles, chutneys, and traditional homemade alcohol, transferred through generations.
Gourds, clay, and baskets have long been used to preserve food and what they grow and brew. In modern days, glass jars and bottles are increasingly becoming the storage containers in Zambian homes and food businesses, adding safer and more reusable containers to some of the country's oldest food traditions.
If you are curious about Zambian food culture or looking for the right glass containers for preserving African food and drinks, this guide covers both.
Why Most of Zambia's Food Culture Is About Fermentation and Sun-Drying
Before the widespread use of refrigeration, Zambia's approach to food preservation was always shaped by a warm climate and a need to make seasonal ingredients last (fermentation and sun-drying).
Fermentation helped turn cereals like maize or millet, and milk into nourishing, probiotic-rich foods that can be stored for days or even weeks. While sun-drying turned seasonal vegetables, fruits, and fish into lightweight, shelf-stable ingredients that could be rehydrated and enjoyed long after the harvest ended.
Fermented drinks are at the heart of everyday Zambian life. Here is a list of some popular Zambian fermented drinks:
● Mabisi: It is a traditional fermented milk, which is similar to buttermilk or yoghurt, and is made by letting fresh milk sour naturally in a gourd overnight.
● Munkoyo: a non-alcoholic "sweet beer" made from maize or millet flour porridge and Rhynchosia venulosa (Munkoyo) roots. It has a slightly sour, porridge-like consistency and is traditionally fermented in large calabashes or clay pots, then scooped out for consumption.
● Chibwantu: a cereal-based beverage, which is similar to Munkoyo. It is often sweeter and more liquid. It is traditionally fermented in large calabashes or clay pots, then scooped out for family meals.
In Zambia, sun-drying is also important. Food items like pumpkin leaves, okra, mushrooms, and even small fish (popularly known as kapenta) are spread out under the intense Zambian sun for one to three days.
Once dried and moisture-free, they are stored in woven baskets, sacks, or clay containers, ready to be rehydrated and cooked anytime. These dried foods form a major part of many Zambian relishes served alongside nshima, Zambia’s maize porridge.
While these traditional containers (gourds, baskets, and clay pots) are great, they are porous, difficult to clean thoroughly, and can absorb odours or harbour bacteria.
How Zambian Foods Are Stored in Modern Days
For centuries, calabash has been an all-purpose container for Zambians. It has been used for thickening mabisi, fermenting munkoyo and chibwantu, and even drinking water.
On the other hand, baskets and sacks were used for storing sun-dried vegetables and fish. These vessels worked beautifully, but they had limits. Gourds eventually crack, baskets let in insects, and clay pots can be heavy and even harbour moulds or bacteria.
In modern-day Zambian cities like Lusaka, Kitwe, and growing towns across the country, you will find homes and food producers, bars and restaurants using glass jars and bottles to store and serve food and drinks.
Glass jars are often used for pickled vegetables and chutneys, while glass bottles hold homemade syrups, fermented drinks, and traditional alcohol. The use of glass hasn’t been done to abandon the Zambian tradition; it is about bringing more sustainable containers into the culture because glass is non-porous, easy to sterilise, and completely transparent, so you can see exactly what is inside without opening the lid.
Even in rural Zambian markets, reused glass jars are common. A jar that was once used to store tomato paste might be scrubbed clean and refilled with mango chutney or chilli-based sauces, often called Piri Piri or Peri Peri, which shows resourcefulness.
Zambian Munkoyo, Chibwantu, Mabisi and Other Fermented Drinks Stored in Glass Jars and Bottles
Munkoyo and Chibwantu
Munkoyo and chibwantu traditionally follow a similar process of combining maize meal with the dried roots of the munkoyo plant, mixing with water, and leaving the mixture to ferment for hours. While Munkoyo is lighter, chibwantu is often thicker and slightly sweeter.
Both drinks are now increasingly transferred into glass jars or wide-mouth glass bottles for storage and serving, particularly in urban households. The reasons are:
● Glass does not react with the natural acids produced during fermentation.
● It is easier to sterilise between batches, reducing the risk of unwanted bacteria affecting the flavour.
● A sealed glass jar or bottle keeps the drink stable and fresh for longer than an open gourd.
● You can see the colour of the drink without opening it, which is a useful indicator of how the fermentation is progressing.
Simple Recipe for Making Munkoyo
Ingredients
● 200g maize meal (fine or medium grind)
● 50g dried munkoyo root (available from African food shops or online; substitute with 2 tbsp malted barley powder if unavailable)
● 2 litres of water
● 2 tbsp sugar (optional, for a sweeter finish)
Method
● In a large pot, bring 1.5 litres of water to a gentle boil.
● In a separate bowl, mix the maize meal with 500ml of cold water to form a smooth paste.
● Slowly pour the paste into the boiling water, stirring constantly to prevent lumps.
● Reduce the heat and simmer for 15–20 minutes until the mixture thickens to a porridge-like consistency.
● Remove from heat. Add the munkoyo root (or malted barley powder) and stir well.
● Cover the pot with a clean cloth and leave it at room temperature for 24-48 hours (or up to 7 days for a stronger taste). The mixture will ferment and turn slightly sour with a thin layer of liquid on top.
● Strain the liquid through a fine sieve or cheesecloth into a clean glass bottle or jug, discarding the solids.
● Stir in sugar if you want. Refrigerate and serve chilled.
Zambian Mabisi (Traditional Fermented Milk)
Mabisi is traditionally made in a calabash, left in a warm spot to ferment for one to three days, and consumed fresh. In more urban settings, many households now ferment mabisi directly in a clean glass jar or transfer it once fermented.
Simple Recipe for Making Zambian Mabisi
Ingredients
● 1 litre fresh full-fat milk (raw or pasteurised; UHT milk does not work well)
● 2 tbsp previously made mabisi or live buttermilk (as a starter culture; it’s optional but recommended for consistency).
Method
● If using raw milk, strain it through a fine sieve or cheesecloth into a clean glass jar to remove any debris. If using pasteurised milk, pour it directly into the jar.
● Add the starter culture (2 tbsp of old mabisi or live buttermilk) and stir gently with a clean spoon. If this is your first batch without a starter, simply leave the milk as is; natural fermentation will still occur.
● Cover the jar loosely with its lid or a clean cloth. Do not seal tightly, as gases need to escape.
● Leave the jar at room temperature for 2–4 days. Warmer rooms ferment faster; cooler rooms take longer.
● After 24 to 48 hours, check the milk. It should have thickened slightly and smelled pleasantly sour, like plain yoghurt. Gently tilt the jar; the milk should coat the sides.
● For a thicker, tangier mabisi, leave it for more hours. The whey may separate slightly, forming a pale liquid on top. This is normal.
● Once fermented to your liking, stir the mabisi well to recombine the whey. Seal the jar tightly and move it to the refrigerator.
Traditional Zambian Alcohol and Other Drinks Stored in Glass Bottles
Aside from Mukoyou, Zambia has a long tradition of homemade and commercial, fermented and distilled drinks, and wines. Here is a list of some:
● Chibuku Shake Shake: A commercially produced opaque beer made from sorghum or maize. It is known as "Shake Shake" because it must be shaken before consumption.
● Kachasu (Lutuku/Katubi): A traditional home-distilled spirit made from fermenting maize, sugar, and fruits.
● Thobwa: A sweet, bubbly beverage made from white maize and millet. Thobwa is often non-alcoholic.
● Zambian Honey Wine or Mead: A fermented alcoholic beverage made from honey harvested in the woodlands of Zambia, known for its unique amber colour, rich, smoky, and complex herbal notes.
Glass bottles are often preferred for storing these drinks because glass does not leach chemicals into alcohol, especially when stored for weeks or months; a clean glass bottle with a screw cap or cork creates an airtight seal that stops further oxidation, and glass bottles are endlessly reusable; you can basically wash, sterilise, and refill.
Pickles, Sun-Dried Foods and Peri Peri Stored in Glass Jars
Zambian meals, especially nshima (a thick porridge made from finely ground white maize flour), rely on relishes and side dishes to be enjoyed. Zambian households increasingly use glass jars or pickle jars for a range of preserved foods, particularly peri peri, pickles, chutneys, relishes, and dried pantry items.
Common Zambian pickles, chutneys and sun-dried foods include:
● Green mango chutney: Grated green mangoes cooked with sugar, chilli, and vinegar.
● Pickled okra: Whole okra pods in a spiced vinegar brine.
● Tomato and onion relish: Slow-cooked with garlic and mild curry powder.
● Chilli and lime pickle: crushed chillies with lime juice and salt.
● Vinegar-based pickles are made from vegetables like cabbage, carrots, green peppers, and green tomatoes.
● Chutneys made from papaya and tamarind.
● Relishes and tomato-based sauces are stored in sealed jars for everyday use throughout the week.
● Sun-dried fish, okra, mushrooms, and pumpkin leaves are stored in airtight glass jars to keep them dry, pest-free, and flavourful in the pantry.
● Peri peri: a marinade or spicy source made from African Bird's Eye chilli, a small, fiery chilli pepper often used in sauces and marinades.
These are almost consistently stored in glass jam jars or wide-mouth pickle jars, and a good airtight seal keeps the chutneys, marinade, or pickles fresh for months in a cool pantry.
Simple Zambian Green Mango Chutney Recipe
Ingredients
● 10 cups raw green mangoes, peeled and diced (about 4-5 large)
● 2 cups vinegar (cider or white)
● 2 cups brown sugar
● 1 cup onion, chopped
● 2 tsp ground ginger
● 2 tsp cinnamon or mixed spice
● 1 tsp salt
● 1/2 tsp chilli flakes or powder (to taste)
Method
● Peel and dice the green mangoes into small pieces.
● In a large pot, bring the vinegar and brown sugar to a simmer until the sugar dissolves.
● Add the green mangoes, onions, ginger, cinnamon, salt, and chilli.
● Bring to a boil, then reduce to a simmer and cook for 20–30 minutes, stirring occasionally, until the mangoes are soft and the chutney is thick.
● Allow to cool before storing in sterilised glass jars in the refrigerator.
For sun-dried foods, glass food storage jars give a better advantage over traditional baskets. Dried pumpkin leaves (chibwabwa), dried okra, and dried mushrooms are highly absorbent. And when stored in a basket or sack, they can reabsorb moisture from humid air and grow mould. In an airtight glass jar with a tight lid, they stay crisp, dry, and pest-free for a year or more.
Tips for Making Zambian Food and Drinks with Glass Jars and Bottles in the UK
In these modern days, you do not need to travel to Lusaka to have a taste of Zambia’s delicious food and drinks. Across the UK, both Zambians and African food lovers keep these traditions alive by learning and preparing these foods and drinks in their homes.
So, regardless of your background, you can try your hand at fermented mabisi, mango chutney, peri peri or even a munkoyo drink.
So here is how to match the right container to the food/drink:
● Wide-mouth pickle jars for vinegar-based pickles and chunky vegetable relishes.
● Standard jam jars with solid screw-top lids for mango and papaya chutneys, peri peri, tomato sauces, and fruit preserves.
● Wide-mouth glass jars (1 litre or more) for munkoyo and mabisi during fermentation, where you need room to stir and where a loose lid allows gases to escape.
● Clear or amber glass bottles for storing finished fermented drinks (munkoyo and chibwantu), homemade spirits or alcohols, and drinks.
Zambia's food traditions: munkoyo fermented in gourds, mabisi curdled in calabashes, sun-dried vegetables and homemade drinks, are a reminder that fermentation and preservation are not modern trends. They are ancient solutions to the challenge of preserving food.
What is changing is the container. Glass jars and bottles for use with Zambian traditional fermented foods offer the same authenticity to these age-old recipes that clay pots and gourds once did, while adding more hygiene, sustainability, and transparency that traditional containers simply could not give.
In our collection, you can explore glass jars and bottles suitable for Zambian food and fermented drinks. We have categories like pickle jars and jam jars, as well as milk bottles, spirit bottles, alcohol bottles, and beer bottles.