International Cuisine

Exploring the world through food.

Malawian Chambo (Fried Fish in Gravy)

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Malawian chambo is actually a type of fish that is endemic to Lake Malawi also known as Lake Nyasa. The freshwater fish is  in the Tilapia family and therefore an easy fish to find to make this delicious dish.   The recipe calls for two ingredients that need to made ahead of time.  One is a curry spice blend and the other is a fruit chutney.  The fish is fried and then cooked in sort of a gravy.  The result is outstanding and we understand why this is one of the beloved dishes of Malawi. We served it alongside the national dish called Nsima which is a cornmeal porridge that is often the  only meal a poor Malawian family may eat. This delicious sauce would be wonderful on chicken or eggs or toast or any number of things.  Enjoy!

Malawian Chambo

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4.5 from 4 votes

Malawian Chambo (Fried Fish in Gravy)

Course Main Dish
Cuisine Malawian
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4
Author International Cuisine

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 see recipe at Internationalcuisine.com

Instructions

  • Clean, salt and sprinkle fillets with lemon juice
  • Roll in flour
  • Heat about 4 tablespoons of oil in a large frying pan and fry the fillets about 4 minutes per side and remove the fillets.
  • In the pan add the chopped onion and fry until translucent (about 5 minutes)
  • Mix in 2 Tablespoons of the Malawi curry spice blend and fry with the onions for about 2 minutes
  • Add the rest of the curry spice blend along with 1 1/2 cups of water stirring so all the spice blend is nicely incorporated into the water.
  • Add in the chopped carrots and green pepper and turn heat to a simmer.
  • simmer until the vegetables are soft about 10 minutes
  • Add in the fruit chutney and stir
  • Place the fillets into the saucepan and make sure they are covered by the gravy.
  • Close the lid and let the fish rest in the sauce for a few minutes.
  • Plate with lots of the sauce
  • Serve with nsima (cornmeal porridge) or rice.
  • Enjoy!

 

 

 

Malawian Curry Powder

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Malawian curry powder is a wonderful hot and spicy combination that would be awesome on any number of things.  This spice blend makes quite a bit and can be stored in an airtight container for future use.  I used this spice blend to make the wonderful fish dish called Chambo. The recipe only calls for a tablespoon,  you will love it.  I used peri-peri peppers that were dried for the red chilies, I am sure  dried Thai chilies would work similarly.  It is a very hot curry African blend. Enjoy!

Malawian Curry Powder

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Malawian Curry Powder

Course Seasoning
Cuisine Malawian
Prep Time 10 minutes
Total Time 10 minutes
Servings 1 /2 cup
Author International Cuisine

Ingredients

  • 10 dried hot red chiles like peri peri or thai- seeds removed
  • 3 Tablespoons coriander seeds
  • 1 Tablespoon black peppercorns
  • 3 Tablespoons poppy seeds
  • 2 teaspoons black mustard seeds
  • 1 Tablespoon cumin seeds
  • 1 Tablespoon turmeric
  • 2 teaspoons ground cinnamon
  • 10 whole cloves

Instructions

  • Place all the ingredients into a spice mill or coffee grinder and grind to a fine powder. Or do it the old way with a mortar and pestle
  • Store in an airtight container
  • Use anytime a curry powder is called for in a recipe for a real treat

 

 

Malawian Fruit Chutney

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Malawian fruit chutney is an ingredient used to make the fish dish chambo.  One would not typically associate a fruit chutney with African cuisine but come to find out it is not so uncommon after all. When you consider that most African countries were colonized by some European nation,  it is not so surprising.  Chutney’s are very popular in India for example and the British were the colonizers of India and oh yes, Malawi.  So perhaps that is where the introduction lies.  At any rate this chutney is what makes the Chambo delicious along with the curry spice blend.  You can use it on any number of things like ice cream, toast, eggs etc. etc.  This will make a quart of chutney and it keeps for a very long time in an airtight container in the refrigerator.  Enjoy!

Malawian Fruit Chutney

 

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Malawian Fruit Chutney

Course Sauce
Cuisine Malawian
Prep Time 1 minute
Cook Time 1 hour 15 minutes
Total Time 1 hour 16 minutes
Servings 1 quart
Author International Cuisine

Ingredients

  • 4 large fresh peaches
  • 1 cup dried apricots
  • 1 cup raisins
  • 2 large red onions
  • 2 1/2 cups sugar
  • 2 teaspoons chili powder
  • 2 teaspoons ground coriander
  • 2 teaspoons salt

Instructions

  • Soak the dried apricots in boiling water just enough to cover them.
  • Allow them to soak for about an hour until they are plump and re-hydrated.
  • Drain them but reserve the water and chop them into small pieces
  • Peel the peaches and chop them into small chunks
  • dice the onion
  • Place all the ingredients including the reserved water into a saucepan and heat for about 20 minutes until bubbly.
  • Reduce the heat to a simmer for about 1 hour do not cover and stir occasionally
  • When it is ready, allow to cool for about 15 minutes before putting it into an air-tight quart container. Mason Jars, hot and sterilized work well for this.
  • The chutney is best in about two weeks time.

 

Malawian Nsima (Cornmeal Porridge)

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Malawian Nsima pronounced en-see-ma is a thick porridge made of corn that can be shaped into mounds or patties.  It is the national dish of Malawi and served with a number of different types of sauces.  The Malawians have a saying “chimango ndi moyo” which means “maize for life”.  For nearly eighty percent of Malawians, life evolves around growing enough maize to feed the family.  It is planted when the rain comes.  You will see field after field of maize in Malawi.  Most families grow it on any small patch of land they can spare. The whole family participates to make sure they get the best crop possible.  Although fresh corn is consumed it is mostly taken to the mill to be ground so that nsima can be made.  This is an extremely important part of the Malawian diet.  The nsima provides the carbohydrates as energy is needed to sustain the workers in the field.   The sauces are made mostly to flavor the nsima. Other types of carbohydrates are also enjoyed in Malawi like rice, cassava and potatoes however it is nsima that has been named the national dish.

Malawian Nsima

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3.9 from 10 votes

Malawian Nsima (Cornmeal Porridge)

Course Side Dish
Cuisine Malawian
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4
Author International Cuisine

Ingredients

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

Instructions

  • Boil the 3 cups of water in a saucepan.
  • In a bowl, make a paste using part of the cornmeal and all the cold water.
  • Add the paste to the boiling water
  • Stir with a spoon until the mixture has a thick porridge like texture.
  • Cover the saucepan and simmer for 15 minutes
  • Turn heat to the lowest setting, remove the lid and gradually add the rest of the cornmeal, stirring constantly.
  • Continue until the mixture thickens to the desired consistency.
  • Cover and cook on lowest heat for another 5 minutes.
  • Stir before serving and shape as desired.

 

Malawian Mbatata (Sweet Potato Cookies)

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Malawian mbatata are cookies made with sweet potatoes making them a healthier alternative to your everyday cookies.  The sweet potato adds a lovely moisture to the final product along with sweetness.  Malawi is known as the warm heart of Africa so I made them in the shape of a heart to represent that lovely aspect to our Malawian meal.  They received that name  because of the people, super friendly with warm hearts.  A nice reputation to have indeed.

Sweet potatoes are grown in many subsistence farms and they also use the leaves to make sauces to go with the national dish called nsima which is a corn based porridge.  Poverty is a way of life for most Malawians.  Often times nsima may be the only meal of the day.  I make these with a warm heart in hopes that the country will find it’s way out of poverty for the beautiful people who call Malawi home.

Malawian Mbatata

If you would like to make these cookies plant paradox friendly replace the all purpose flour with cassava flour, the milk with coconut milk and use grass fed butter or coconut oil for the melted butter. Additionally use swerve for the sugar and then you will have a lovely cookie that is in compliance with the plant paradox diet.

 

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5 from 2 votes

Malawian Mbatata (Sweet Potato Cookies)

This mbatata cookie is made with sweet potoatoes, a sweet and moist addition to a cookie, making for a delicious treat.  If you would like to make this Plant Paradox friendly be sure to see the notes in the post.
Course Dessert
Cuisine Malawian
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 24 cookies
Calories 80kcal
Author International Cuisine

Ingredients

  • 1 cup mashed sweet potato about 2 sweet potatoes see note in Instructions
  • 1 1/4 cup all purpose sifted flour
  • 1/4 cup milk
  • 1 egg
  • 4 Tablespoons melted butter
  • 2 teaspoons baking powder
  • 1/2 cup sugar
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 cup raisins

Instructions

  • Preheat oven to 375 degrees
  • Mix sweet potatoes milk, egg, and melted butter in a bowl and beat together
  • Stir in the remaining ingredients.
  • Drop by the spoonful onto a greased cookie sheet and bake for 15 minutes
  • Alternatively you can chill the dough for an hour and roll out on a floured surface
  • Use a heart shaped cookie cutter and place on a greased baking sheet.
  • Bake for 15 minutes
  • You can garnish with some cinnamon and sugar if desired
  • Serve warm
  • Note the cooking time does not include cooking the sweet potatoes. They should be peeled, cut up  and put into boiling water for about 20 minutes or until fork tender and then mashed with a fork or otato masher.

Nutrition

Calories: 80kcal | Carbohydrates: 14g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 12mg | Sodium: 74mg | Potassium: 126mg | Sugar: 5g | Vitamin A: 2315IU | Vitamin C: 2.5mg | Calcium: 26mg | Iron: 0.5mg