🍽️ Cuisine
Malawi, the "Warm Heart of Africa," lives up to its nickname through generous hospitality expressed in food. Lake Malawi, one of the world's great lakes, dominates the cuisine—the chambo fish from its waters is considered the national treasure. The staple is nsima, a thick cornmeal porridge that accompanies nearly every meal, scooping up relishes made from vegetables, beans, or fish. Agriculture defines daily life: maize, cassava, and groundnuts are cultivated across the highlands, while the lakeshore communities harvest fish using traditional methods passed down for generations. Meals are eaten communally, with elders served first and children learning the rituals of hospitality from an early age.
Chambo with Nsima
The iconic meal of Malawi: chambo (a tilapia species endemic to Lake Malawi) served alongside nsima (cornmeal porridge). The fish is simply prepared—grilled or fried with tomatoes and onions—allowing its delicate flavor to shine. This is the taste of Malawi at its purest.
Ingredients: 2 whole tilapia (about 400g each), cleaned and scored, 60ml vegetable oil, 2 medium tomatoes (sliced), 1 large onion (sliced), 4 cloves garlic (minced), 30ml lemon juice, 5ml salt, 2ml black pepper, Fresh cilantro for garnish.
Preparation: Season the fish inside and out with salt, pepper, and lemon juice. Make diagonal cuts on both sides. Stuff the fish cavities with some of the sliced onion and tomato. Heat oil in a large pan over medium-high heat. Fry the fish for 5-6 minutes per side until golden and cooked through. Remove fish and keep warm. Add remaining onion and garlic to the pan, cooking until soft. Add remaining tomatoes and cook until broken down into a sauce. Season with salt. Return fish to the pan briefly, spooning sauce over the top. Garnish with cilantro. Serve immediately with nsima (see below), eating by pinching off pieces of nsima to scoop up fish and sauce.
💡 Any fresh tilapia works beautifully—the key is freshness. Lake fish has a sweet, clean flavor that farmed tilapia can't quite match.
Nsima
The foundation of Malawian cuisine, nsima is a smooth, firm porridge made from white cornmeal. It's eaten at nearly every meal, shaped into balls and used to scoop up relishes and stews. Make proper nsima—smooth and lump-free—is a skill every Malawian takes pride in.
Ingredients: 200g fine white cornmeal (ufa), 500ml water, 2ml salt.
Preparation: Mix 50g of cornmeal with 100ml cold water to make a smooth paste. Bring remaining water to a boil in a heavy pot. Add the salt and the cornmeal paste, stirring constantly. Reduce heat to medium and continue stirring as it thickens to a porridge consistency (about 5 minutes). Begin adding remaining cornmeal gradually, stirring vigorously with a wooden spoon after each addition. Continue cooking and stirring for 15-20 minutes. The nsima is ready when it's very thick, pulls away from the pot, and makes a slapping sound when stirred. Wet a serving plate or bowl. Transfer the nsima and shape into a smooth dome using a wet wooden spoon. Serve immediately with fish, meat, or vegetable relish.
💡 The key to lump-free nsima is adding the flour gradually and stirring constantly. Use a strong wooden spoon—it's a workout!
Ndiwo (Pumpkin Leaf Relish)
Ndiwo refers to the relishes served with nsima, and this version made with pumpkin leaves is among the most beloved. The leaves are simmered with tomatoes, onions, and groundnut powder until tender and flavorful. It's nutritious, delicious, and quintessentially Malawian.
Ingredients: 400g pumpkin leaves (or spinach/collard greens), 60g groundnut powder (ground roasted peanuts), 2 medium tomatoes (chopped), 1 medium onion (chopped), 30ml vegetable oil, 200ml water, 5ml salt.
Preparation: Wash pumpkin leaves thoroughly. Remove tough stems and chop leaves roughly. Heat oil in a pot over medium heat. Add onion and cook until softened. Add tomatoes and cook until they break down into a sauce, about 5 minutes. Add the chopped leaves and water. Cover and cook for 10-15 minutes until leaves are tender. Stir in groundnut powder, mixing well to prevent lumps. Cook for another 5-10 minutes. Season with salt. The ndiwo should be thick but saucy, coating the leaves completely. Serve hot alongside nsima as part of a traditional Malawian meal.
💡 Groundnut powder can be made by grinding dry-roasted unsalted peanuts to a fine powder—it adds protein and a rich, nutty flavor.
