A stiff cassava flour porridge popular in northern Malawi, pounded until smooth and served with relish.
Nutrition & Info
Equipment Needed
Presentation Guide
Instructions
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1
Boil water in a pot.
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2
Gradually add cassava flour while stirring vigorously.
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3
Stir until thick and pulls away from pot sides.
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4
Serve hot with vegetable or fish relish.
Did You Know?
Kondowole is the staple of choice in northern Malawi, while nsima dominates the south.
Chef's Notes
The Story Behind Kondowole
Kondowole is a traditional cassava-based staple that has been a dietary cornerstone in northern Malawi for centuries, predating the widespread adoption of maize-based nsima. Prepared by pounding soaked cassava into a smooth, stiff porridge, it reflects food preparation methods that trace back to the earliest cultivation of cassava in the region. The dish remains especially important among the Tumbuka people and other northern communities.
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