Malawian_cuisine
Malawian cuisine
Culinary traditions of Malawi
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'.
- 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