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Southern Africa · 40m · Easy

Nsima with nsomba (chambo)

Maize porridge with sun-dried fish — the dish of Lake Malawi.

The chambo (a small tilapia from Lake Malawi) is the soul of this plate. Sun-dried gives a depth you can't get from fresh; if you have fresh, use it but don't expect the same.

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Method

  1. 01
    30m

    Soak the fish

    Soak the dried fish in warm water for 30 minutes to soften. Drain, flake.

  2. 02
    15m

    Cook nsima

    Boil water with salt. Add maize flour gradually, stirring. Keep stirring until it forms a firm ball that pulls from the sides.

  3. 03
    12m

    Cook fish

    In oil, sauté onion. Add tomato, cook down. Add flaked fish. Simmer 10 min.

  4. 04
    1m

    Serve

    Mound nsima. Spoon fish alongside. Eat with hands.

From the source

Why this dish tastes the way it does

Nsima (called sadza in Zimbabwe, pap in South Africa) is the maize stiff porridge of southern Africa. Chambo from Lake Malawi was once abundant; the fish is now protected, but the dish remains the soul of Malawian home cooking.

Served at

Sunday lunch, any day really

Pairs with

Pumpkin leaves (nkhwani), beans

Per serving

420 kcal

Calories

24 g

Protein

62 g

Carbs

9 g

Fat

6 g

Fiber