Don't leave Malawi without trying Chambo. It is a dish cooked using fish common in Lake Malawi. Fish such as Tilapia, Usipa, and Mpasa are grilled and served with fries or nsima. Furthermore, you can also add Ndiwo, made from tomatoes and peanuts, to delight your taste buds with mouthwatering Malawi delicacies.

Ingredients:

• 4 Tilapia fillets
• lemon juice
• flour
• 1 large onion chopped
• 2 Tablespoons Malawi curry spice blend See recipe at internationalcuisine.com
• 1 cup water
• 1 carrot chopped
• 1 green pepper chopped
• 1/4 cup fruit chutney

Directions:

• Clean. Marinate the fillet with lemon juice and salt.
• Flour making. Heat about 4 tbsp of oil in a large pan and fry the fillets for about 4 minutes, then remove the fillets.
• Add the minced onion to the pan and saute for about 5 minutes. Mix two tablespoons of the Malawi curry seasoning mixture and sauté with the onion for about 2 minutes.
• Add the rest of the curry seasoning mix with 1/2 cup of water and stir well so that all of the spice mixtures blend into the water nicely. Add the chopped carrots and green pepper and turn the heat to low. Simmer until vegetables are soft. Add the fruit chutney and stir well.
• Place the fillets in the pan and make sure they are covered with gravy. Close the lid and let the fish soak in the sauce for a few minutes.
• Serve with nsima (corn flour porridge) or rice.

When visiting Malawi, you cannot miss Nsima. It is a country staple, consumed with various stews. Nsima is a Malawian cake made by stirring cornmeal in boiling water. Moreover, the dish is so famous that you can easily find it in neighboring countries like Zambia and Tanzania.

For nearly 80% of Malawians, life revolves around growing enough corn to feed a family. You will see cornfield after cornfield in Malawi. Most families grow corn on any small plot. Although fresh corn is consumed, much of it is sent to the mill so that nsima can be made. It is an important part of the Malawian diet.

Nsima provides carbohydrates for the energy needed to sustain workers in the field. The sauce is made mainly to flavor the nsima. Other carbohydrates are also enjoyed in Malawi, such as rice, cassava, and potatoes.

Ingredients:

• 3 cups water
• 1 cup cold water
• 2 1/2 cups cornmeal

Directions:

• Boil 3 cups of water. In a bowl, use one part of the cornstarch and all cold water to make a thick paste. Add the mixture to the boiling water.
• Use a spatula to stir until the mixture has a thick, porridge-like texture. Cover and simmer for 15 minutes. Turn the heat to low, open the lid, and gradually add the remaining cornstarch, stirring constantly. Continue until the mixture thickens to the desired consistency. Cover and cook over low heat for another 5 minutes.
• Stir before serving and shape as desired.

If you like pico de gallo or similar dishes, you will enjoy eating Kachumbari. This dish is very prevalent and loved all over the country of Malawi.

Kachumbari is a light and fresh tomato and onion salad that makes the perfect summer side dish paired with your barbecue! This dish is very prevalent in East Africa, especially in Kenya and in Tanzania, Rwanda, Burundi, and Uganda.

Kachumbari is a simple dish that explodes the summer flavors perfectly. Tomato, onion, avocado, and chili pepper, flavored with light lemon juice and cilantro sauce. With very few ingredients, each shines as a bright and clear reminder of warm weather and fresh flavors.

Ingredients:

• 1/2 medium red onion, diced
• 1 tsp salt
• 2 large tomatoes
• 3/4 avocado
• 1 small chili (optional)
• 1/2 lime, juiced (approx 1 Tbsp juice)
• 1 Tbsp fresh cilantro, chopped

Directions:

• Place the diced onion in a small bowl and rub the salt evenly over the onion pieces. Cover the onion with water and let it sit for 10 minutes.
• Meanwhile, dice the tomatoes, avocado, and peppers, then place them in a medium bowl. Drain the onions and add the vegetables.
• Finish by adding lime juice and cilantro.
• Mix well and season the salad. Add salt or add lemon juice if desired.

The prevalent northern Malawi dish is often compared to Nsima but is quite different from it. People often say Kondowole tastes like Nsima because they have a similar cooking process. However, don't be fooled as the textures and flavors of both dishes are very different.

Kondowole is eaten mainly in the northern region of Malawi. It is made from tapioca and water and is usually eaten with fish. Kondowole is not a meal that makes in large quantities because of its consistency and texture, so it is not eaten as often as Nsima.

Ingredients:

• Water
• Kondowole flour

Directions:

• Put water in a small pot so that the water is half full and bring to a boil.
• Add four handfuls of cassava flour to the water until a paste is formed and stir while boiling for one minute.
• Remove the pot from the heat and continue to mix the dough until all the dough is gone. (This step needs a steady arm.)

Mkhwani is a side dish often served with Nsima. This dish is made from chopped pumpkin leaves, then mixed with tomatoes, onions, and lots of peanut powder to give it a characteristic flavor.

Ingredients:

• 3cups pumpkin leaves, deveined and chopped
• 1/2 cup water
• 1 tsp salt
• 3 medium tomatoes, chopped
• 1/2 cup groundnut flour (peanut flour)

Directions:

• Bring water and salt to a boil. Add the chopped leaves and simmer for 5 minutes. Add tomato and groundnut powder, mix well, and cook for another 5 minutes. Serve with nsima or rice.
  

Rice Phala is also known popularly as Mgaiwa Phala. It's a simple breakfast recipe that Malawians cook with corn. This dish is not just satisfying but also a healthy breakfast option for most locals. In addition, the dish is made with cornstarch, sugar, milk, and cinnamon to stimulate your taste buds.

Ingredients:

• 1 cup uncooked rice
• 2 1/2 cups of water
• 1/2 tsp. salt
• 1/3 cup milk
• 1 tsp. margarine
• sugar

Directions:

• Put all ingredients in a pot, then turn to high heat. Whisk continuously to avoid lumps. Bring to a boil, reduce heat to low, then cover and cook for 15 minutes, stirring 3-4 times. Serve hot, can be sprinkled with more sugar if desired (Also delicious with a layer of melted butter or ghee!)
  

Kholowa is another popular dish served with Nsima in Malawi. It is made with sweet potato leaves, onions, oil, and tomatoes. This recipe surely comes in rich flavors and is a popular choice among the best in Malawi.

Ingredients:

• 3 cups greens (see below for examples), chopped
• 1 small onion, chopped
• 1 Tbs. Oil
• 2 small tomatoes, chopped
• 1 cup water
• salt to taste

Directions:

• Saute onions in oil until onions are soft. Add remaining ingredients, cover, and cook over medium heat for 5 minutes or until greens are tender. Serve with nsima or rice.
  

Thobwa is a Malawian and Zambian fermented drink that has a milky, grainy taste and granular texture. It is made from white corn and millet or sorghum and is widely grown in all parts of the country. The name thobwa means "sweet beer." Although it is alcohol-free, it still leaves for five days, and it will turn to mowa or beer.

Because thobwa is made with cornmeal, it has a grainy taste and filling. Many Malawians use this drink for energy during the day, and it is sold everywhere, from recycled plastic bottles in towns/cities and clay pots in villages. We can find Thobwa all year round. However, it is mainly served during the hot months (September to November) and especially to welcome guests visiting a complex. Large amounts of thobwa are consumed at weddings as a celebratory drink.

Ingredients:

• 1 kg wholegrain maize flour
• 25 g sorghum flour
• 25 g sugar (can be more depending on your taste)
• 5 liters water

Directions:

• Boil four liters of water in a large pot, mix (well) whole-grain cornstarch and the remaining one quart of water. Add the mixture to the boiling water while stirring with a wooden spoon (to prevent lumps) until the mixture thickens and begins to boil.
• Cover and let simmer for 20 minutes (until porridge is tender). Remove the pot from the heat and let the porridge cool for 30 minutes. Add sorghum powder to the porridge and stir with a wooden spoon.
• Transfer the drink to another pitcher. Cover the pot and let it sit for a day.
• The next day, heat the drink and let it boil for 5 minutes. Add sugar. Use cold.

Nthochi is a prevalent bread baked with ripe bananas. Ripe bananas are the famous ingredient in this classic Malawian bread. The traditional recipe combines bananas with butter, sugar, eggs, and flour to make this delicious dish at home.

Malawi people often enjoy it as a dessert or a snack.

Ingredients:

• 1/2 cup margarine
• 1 cup sugar
• 2 cups flour
• 1 egg
• 1 cup milk
• 1 teaspoon baking powder
• 1 teaspoon salt
• 5 bananas, ripe, mashed

Directions:

• Grease the loaf pan. Preheat oven to 325 degrees F. Beat the Cream of Margarine with the sugar in the eggs. Add flour, salt, baking powder, milk, and banana. Then pour into the bread pan.
• Bake the cake for about 1 hour.
• Cool and slice.

Zitumbuwa, or fried banana, is a favorite Malawian snack. It is usually made from cornmeal, banana, and sugar, then deep-fried. There are many variations to this dish.

The main ingredient in zitumbuwa is bananas. It is one of the cheapest yet tastiest snacks you can buy at the roadside or in the markets in Malawi. Zitumbuwa is cheap and easy to make. Of course, if you want to improve the taste, you can add other ingredients like whole wheat flour, milk, eggs, and butter. A typical Malawi zitumbuwa is made from cornmeal, bananas, and baking soda.

Ingredients:

• 10 ripe bananas
• 1/2 cup milk
• 1 1/2 cups maize meal
• 1/2 teaspoon salt
• 2 eggs
• 1 teaspoon baking soda
• cooking oil for frying

Directions:

• Crush bananas. Add eggs and milk to bananas and mix well. Add salt, baking soda, and cornstarch to the banana mixture and mix well. The consistency of the mixture should not be too hard, not too soft, or watery. If the mixture is too stiff, add milk. If too runny, add cornstarch.
• Heat oil in a deep pan. Use the mixture to form balls, the size of your balls will depend on the size of your fry. Take your ball and place it in the palm of your hand, then use your four fingers to flatten the ball.
• Fry the mixture until light golden brown. Remove the cake and place it on a paper towel to absorb the oil.