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). 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.
Additional dishes in Malawi include:
- Kachumbari, a type of tomato and onion salad
- Kondowole, made from cassava flour and water. 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.
Harvesting groundnuts at an agricultural research station in Malawi
Rice fields in Karonga
A local Malawian variety of sorghum
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.
- Food Malawi Embassy