Traditional Zambian Delight
At the heart of CUC Dining is nshima, Zambia’s staple meal, served daily with a variety of fresh relishes. Students enjoy wholesome portions paired with vegetables, beans, and traditional sauces that reflect the rich culinary heritage of the region
Fresh Fish & Protein Variet
Our chefs prepare locally sourced fish, seasoned and cooked to perfection, offering students a nutritious and flavorful option. Alongside fish, the dining hall serves beef dishes, goat meat specialties, and even goat meat sausages, ensuring protein diversity for balanced diets.
Farm‑Fresh Vegetable
CUC Dining emphasizes healthy living by incorporating seasonal vegetables sourced from local farmers. Meals are designed to be both nourishing and colorful, supporting students’ physical well‑being and mental focus.
Hearty Meat Selections
From stewed beef to grilled goat, students enjoy a wide range of hearty meals. Our chefs combine traditional recipes with modern preparation techniques, creating dishes that satisfy both local and international tastes.
Inclusive & Diverse Menu
Recognizing diverse dietary needs, CUC Dining offers vegetarian options, lighter meals, and culturally sensitive dishes. Every student finds something that suits their preference, ensuring inclusivity and satisfaction.
Dining as a Community
Beyond nutrition, the dining hall is a hub of fellowship. Students gather over meals, building friendships and engaging in meaningful conversations that enrich their theological journey.
Why Students Love CUC Dining
- Balanced meals with nshima, vegetables, fish, beef, goat meat sausage, and more
- Locally sourced ingredients supporting community farmers
- Skilled chefs blending tradition with innovation
- Welcoming dining hall fostering camaraderie and belonging