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Food, eating habits and cusine of Malawi

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Until the late 19th century, the cooking traditions and practices of the Republic of Malawi remained without the culinary influences of other countries except for the use of cassava, peanut and chili pepper plants that were introduced into the country during the slave trade in the 1500s. To the present age, the cooking methods have remained traditional, producing a staple diet of white maize, eaten mostly with vegetables and occasionally, with meat and fish. The country’s staple food is called nsima. Which is thick maize porridge molded into patties or flattened cakes, served with ndiwo, collectively made of beans, meat and vegetables.

While the recipe for nsima is similar throughout the country, the characteristic flavor of ndiwo, however, differs from region to region. In the east, for instance, where meat is expensive, the basic ingredients of ndiwo in the region consist of rice, foutou or massed cassava or plantain or fermented cassava called fufu. The basic vegetables used to prepare ndiwo include onion, green vegetables such as cassava leaves, and tomatoes. For fish lovers, the Malawians cook a curried chambo (tilapia), also a traditional dish made of ndiwo, with fish fillets, lemon juice, onions, flour, carrots, fruit chutney and curry powder as the main ingredients.

After a meal, you can take one or two of the customary desserts prepared by the Maslawians, including ntochi, a banana bread, or mbatata cookies, which are made of cinnamon and sweet potatoes. You can also take tea, the country’s favorite beverage, or the local beer, gin and tonic, which are the all-time favorites among the people.