Malawian cuisine

Malawian cuisine includes the foods and culinary practices of Malawi. Tea and fish are popular features of Malawian cuisine.[1] Sugar, coffee, corn, potatoes, sorghum, cattle and goats are also important components of the cuisine and economy. Lake Malawi is a source of fish including chambo (similar to bream) usipa (similar to sardine), mpasa (similar to salmon) and kampango.[1] Nsima is a staple food made from ground corn and served with side dishes of meat, beans and vegetable. It can be eaten for lunch and dinner.[1]

Nshima (top right corner) with three relishes
Kachumbari

Additional Malawi cuisine includes:

  • Kachumbari, a type of tomato and onion salad, known locally in Malawi as 'Sumu' or 'Shum' or simply 'tomato and onion salad'.
  • Thobwa, a fermented drink made from white maize and millet or sorghum.
  • Kondowole, made from cassava flour and water.[2][3] It is primarily from northern Malawi and is a very sticky meal resembling Malawian nsima, Tanzanian ugali, or Ugandan posho. It is mostly cooked on the floor because of its texture as it is normally tough to run a cooking stick through hence much strength is needed. Kondowole is normally eaten with fish.
  • Futali
  • Nthochi
  • Location of Malawi
  • Harvesting groundnuts at an agricultural research station in Malawi
  • Women in Salima District, Malawi, selling groundnuts
  • Rice fields in Karonga
  • A local Malawian variety of sorghum

Fish

Fish in Malawi ranges from "utaka" (pronounced "u-ta-ka") and "chambo" (a famous fish from Lake Malawi). Kondowole is not a meal that can be made in bulk because of its consistency and texture, therefore is not as frequently eaten as nsima.

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See also

References
  1. Food Archived 2013-03-14 at the Wayback Machine Malawi Embassy
  2. The World Cassava Economy: Facts, Trends and Outlook. Food & Agriculture Org. 1 January 2000. pp. 24–. ISBN 978-92-5-104399-8.
  3. Michael M'tisunge Phoya (2008). Walks of Life: The Other Side of Malawi. IITA. pp. 29–. ISBN 978-99908-941-0-3.
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