~393 cal · 7g protein · 66g carbs · 13g fat (estimated, per serving)
🍽️
Whole grilled fish beside a mound of white nsima
🇲🇼 Lilongwe
Chambo, a tilapia found in Lake Malawi, is the country's most beloved fish, grilled or fried whole and served with nsima — the stiff maize porridge at the center of every Malawian meal. A simple relish of tomato and onion (and greens on the side) completes the "warm heart of Africa" on a plate.
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🥕 Vegetarian
🌱 Vegan
🌾 Gluten-Free
🥛 Dairy-Free
🥜 Nut-Free
🥚 Egg-Free
Ingredients
Serves 4 —
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2 (about 2 lb) whole tilapia (chambo)
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2 cups white maize meal (for nsima)
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3 tomatoes
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1 onion (for relish)
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3 cloves garlic
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1 lemon
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3 tbsp oil
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to taste salt
Instructions
1
Season the fish (or mushrooms) with garlic, lemon, salt, and oil and grill until charred and cooked.
2
Cook a quick tomato-onion relish in a little oil.
3
For nsima, whisk part of the maize into boiling water to a porridge, then add the rest and stir very stiff.
4
Cook the nsima on low until firm and smooth.
5
Serve the grilled fish with nsima and the relish.
Lilongwe tradition.
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🌏 While it simmers — know your destination
📍
Lilongwe. A capital where nsima meets lake chambo.
🗺️
Malawi. The "warm heart of Africa," built on nsima and chambo.
🌍
Africa. Fifty-four countries of tagines, stews, and fire-kissed grills.
The story behind this dish is up top — worth a read while the pot works.
👩🍳
Richard Moore & Kelsey Tucker
Recipes cooked, tested, and researched by the creators of Spin the Globe. How we build our recipes →
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