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Malawian cuisine

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Title: Malawian cuisine  
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Malawian cuisine

Nshima (top right corner) with three relishes

Malawian cuisine includes the foods and culinary practices of 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 food staple made from ground corn and served with side dishes of meat and vegetable. It can be eaten for breakfast, lunch and dinner.[1]

Additional dishes in Malawi include:

  • Kachumbari, a type of tomato and onion salad
  • Kondowole, made from cassava flour and water.[2][3] It is primarily form northern Malawi and is a very sticky meal resembling Malawian nsima, Tanzanian ugali, or English posho. It is mostly cooked on the floor because of its texture as it is normally tough to run a cooking stick through hence a lot of strength is needed. Kondowole is normally eaten with fish.

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.

See also

References

  1. ^ a b c Food Malawi Embassy
  2. ^
  3. ^
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