Recipe: mkhwani and nsima from Malawi
Nsima, a type of cornmeal, is Malawi’s staple food and mkhwani – an easy vegetable dish – is a popular accompaniment. Community reporter Grace Nthara shares her recipe for preparing these dishes in the traditional Malawian way.
By Grace Nthara | Photos by Ivan Bruno and Vicmwafu from Wikimedia Commons
Mkhwani - fresh pumpkin leaves with peanut flour
Growing up in Malawi, I enjoyed this simple vegetable dish, which is prepared in both rural and urban homes. It is nutritious, affordable and easy to make.
This traditional recipe has been enjoyed in Malawi for generations and is most commonly served with nsima, the country’s staple food. The ingredients are grown locally, making it an accessible meal for many families. It can also be served alongside other protein-rich foods such as beans, soya, eggs, chicken or beef.
If you can’t find fresh pumpkin leaves, kale, spinach or chard make good substitutes.
Ingredients
• 3 cups fresh pumpkin leaves, chopped
• 3 fresh tomatoes, diced
• 1 cup peanut flour
• Pinch of salt
Method
1. Wash the pumpkin leaves, remove the stems and chop roughly.
2. Dice the tomatoes (use one tomato for each cup of chopped leaves).
3. Bring a small amount of water to the boil in a saucepan.
4. Add the salt, followed by the pumpkin leaves.
5. After 5 minutes, stir in the tomatoes and sprinkle the peanut flour over the top.
6. Stir well, cover and simmer for 10–12 minutes until the peanut flour is fully cooked.
7. Stir again before serving.
8. Serve with nsima or rice.photo by Vicmwafu from Wikimedia Commons
Nsima served with beans and veg
Nsima
Nsima is Malawi’s staple food and is eaten with most meals. It has a thick, smooth texture and is traditionally served with vegetable, bean, fish or meat dishes such as mkhwani. It is usually eaten by hand by pinching off a small piece and using it to scoop up the accompanying relish.
Ingredients
• 2 cups fine white maize flour (or white cornmeal)
• 5 cups water
Method
1. Heat the water in a large saucepan until warm.
2. Gradually stir in about half of the maize flour, stirring continuously until smooth.
3. Bring to a gentle boil and cook for 5–10 minutes, stirring regularly.
4. Slowly add the remaining maize flour, stirring constantly until the mixture becomes thick and smooth.
5. Continue stirring until the nsima is firm and begins to pull away from the sides of the pan.
6. Cover and leave to steam for 5–10 minutes.
7. Scoop into serving bowls or shape into portions using a wet spoon.
8. Serve hot with mkhwani or your choice of vegetables, beans, fish or meat.
