Kondowole

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.)