Malawi, Miriam Kaudzu, Chambo stew mama’s
Passionate with food and cooking, she obtained a certificate in food production from the Malawi Institute of Tourism in 2001 and started working as a chef at the Mwaiwathu private hospital where she did her internship.
Miriam Kaudzu joined Sunbird Tourism PLC in 2006 where she is currently working as an Executive Chef. She also obtained an advanced Diploma in Culinary Management in July 2011 at the Business and Hotel Management School in Switzerland.
Malawian food is very special as it has unique taste and flavour such as the Chambo or the Kilombero rice. There are also many kinds of delicious, very nutritious and easy to prepare vegetables.
Malawi: Chef Miriam Kaudzu discusses Malawi's Food Culture
MALAWI GASTRONOMY MUSTS
Paprika
Garlic
Parsley
Kambuzi
(Fresh chili)
Mint
Chambo stew mama’s
Chambo stew ‘mama style’ served with nkhwani ofwafwaza (boiled pumpkin leaves) and nsima.
INGREDIENTS
- 400 g whole chambo
- 1 medium tomato
- 1 small onion (white or red)
- 100 ml cooking oil
- 1 pinch of salt
- Fresh kambuzi (optional)
STEP BY STEP
- Descale the fish, wash thoroughly with running water and cut into half.
- Put in a pot and add salt and a little water. Boil for 15 to 20 minutes.
- Meanwhile, cut the tomato and onion into small pieces (brunoise). In a separate pan, fry the onion, the tomato and the chopped kambuzi (optional) and then add them to the fish.
- Simmer for 10 minutes.
- Serve with nsima (a thick porridge made of maize flour) and a traditional vegetable stew.