Kondowole

About This Recipe

Kondowole is the cassava-based equivalent of nsima and is particularly prevalent in northern Malawi and among the Tumbuka and Tonga communities around Lake Malawi's northern shores. Made from dried and pounded cassava flour, kondowole has a denser, slightly gluey texture compared to maize nsima and a mild, faintly earthy flavour. It is traditionally pounded in a large wooden mortar and then boiled, a process that is both a physical workout and a communal activity. Kondowole is frequently served with dried fish, bean stew, or leafy vegetable relish.

Ingredients

Serves 4

• 400 gcassava flour (tapioca flour as substitute)
• 1 litrewater
• 1 tspsalt
• 300 gcanned sardines or dried fish, flaked
• 2tomatoes, chopped
• 1onion, diced
• 1 tbspcooking oil
• 1 tspchilli flakes
• Saltto taste

Instructions

1. 1

   Boil water

   Bring salted water to a boil in a heavy pot.

2. 2

   Make a slurry

   Mix cassava flour with a little cold water to form a smooth, lump-free paste.

3. 3

   Cook the porridge

   Pour the cassava paste into boiling water while stirring rapidly. Reduce to medium-low heat. Cook, stirring constantly, for 25–30 minutes until extremely thick and the porridge no longer tastes raw. It should pull cleanly from the pot sides.

4. 4

   Make the fish relish

   Heat oil, fry onion until golden. Add tomatoes and chilli flakes, cook 5 minutes. Add flaked fish, stir gently, and heat through for 3 minutes. Season with salt.

5. 5

   Serve

   Wet a large spoon and scoop kondowole into mounds. Serve alongside the fish relish.

Variations

• •

  Kondowole with pumpkin leaves: serve with wilted pumpkin leaves in peanut sauce.

• •

  Mixed flour kondowole: blend half cassava, half maize flour for a lighter texture.

Storage

Keep refrigerated for up to 2 days. Slice and pan-fry leftover kondowole for a crispy snack.

Frequently Asked Questions