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Malawian cuisine

Culinary traditions 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 vegetables. It can be eaten for lunch and dinner.^[1]

Additional Malawi cuisine includes:

• Kachumbari, a type of tomato and onion salad, known locally in Malawi as a sumuorshum 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, banana bread

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  Location of Malawi
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  Harvesting groundnuts at an agricultural research station in Malawi
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  Women in Salima District, Malawi, selling groundnuts
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  Rice fields in Karonga
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  A local Malawian variety of sorghum

Fish[edit]

Fish in Malawi ranges from utaka, kapenta, kampango, bombe, mlamba, micheni, butter fish (known as batala) and chambo (a famous fish from Lake Malawi) among others.^{[citation needed]}

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.^{[citation needed]}

See also[edit]

• Agriculture in Malawi
• Malawian food crisis

References[edit]