Malawian cuisine

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Nshima (top right corner) with three relishes
Kachumbari

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 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'.
  • fermented drink
    made from white maize and millet or sorghum.
  • 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
    Location of Malawi
  • Harvesting groundnuts at an agricultural research station in Malawi
    Harvesting
    groundnuts
    at an agricultural research station in Malawi
  • Women in Salima District, Malawi, selling groundnuts
    Women in
    groundnuts
  • Rice fields in Karonga
    Rice fields in Karonga
  • A local Malawian variety of sorghum
    A local Malawian variety of sorghum

Fish

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

References

  1. ^ a b c Food Archived 2013-03-14 at the Wayback Machine Malawi Embassy
  2. ISBN 978-92-5-104399-8
    .
  3. ISBN 978-99908-941-0-3
    .
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