Malawi

Staples

• Nsima (stiff white maize porridge)
• Kondowole (elastic northern cassava porridge)
• Chambo (Oreochromis tilapia from Lake Malawi)
• Usipa (sun-dried freshwater sardines)
• Nandolo (pigeon peas)
• Mbatata (local yellow-fleshed sweet potatoes)

Seasonings

• Kambuzi (aromatic, pungent round chili peppers)
• Nsinjiro (pounded roasted groundnut flour)
• Chidulo (indigenous alkaline ash filtrate)
• Mafuta a mtedza (cold-pressed artisanal groundnut oil)
• Tsabola (dried crushed bird's eye chilies)

Techniques

• Vigorous paddle-stirring of boiling nsima porridge
• Simmering indigenous greens in alkaline chidulo filtrate
• Sun-drying small lake fish on reed mats
• Thickening savory relishes with ground peanut nsinjiro

At the table

Prepared predominantly by women over charcoal mbaula or firewood hearths, a standard meal features an individual plate of nsima alongside one or two savory relishes (ndiwo) of fish or pumpkin leaves, eaten exclusively with the right hand. While central and southern plateau communities rely almost entirely on maize nsima and beans, northern lakeshore Tonga communities distinguish themselves by favoring stretchy cassava kondowole served with fresh kampango catfish.