Malawi: Nsima and Relish

Mwasera bwangi (Good afternoon in Chichewa, the common language in Malawi, other than English). So as some of you know I am in Malawi for work for a few weeks. The trip has been great thus far. I am staying in a guest house with surgery residents and we have dinner together every evening.  The Malawians I’ve met are very kind and generous, and are helping me learn Chichewa. It is rainy season now, so everything is lush and beautiful, and there is an abundance of produce at the markets.

As part of my trip, I am working with an amazing nutritionist Martin. We’ve hired six wonderful Malawian women to help us cook many foods for our food composition tables for the amazing study I work on at UNC Chapel Hill. Anyways, I’ve been able to watch these women cook, and learn how to make some of the traditional dishes. We’ve made so many of them. The primary dish that most Malawians regard as their staple food is nsima, which is made from corn flour (we’ve mainly made ufa mgaiwa). Most foreigners have mentioned that they don’t like nsima much and that it feels like a rock in your stomach, and I actually really like it! Next to nsima, a relish is always served. This one is pumpkin leaves and groundnuts, and we also had red beans next to it. More post  to come. Stay tuned!

nsima with beans and pumpkin greens (with groundnut flour)

nsima and cowpeas with tomato and onion relish

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