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.
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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 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, banana bread
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
