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Chambo with nsima
Malawi's fried lake fish with tomato relish and maize porridge
Chambo is a tilapia from Lake Malawi, and fried chambo with nsima (stiff maize porridge) is what visitors to Mangochi, Cape Maclear and Nkhata Bay are served at lakeside lunches. The fish is fried or grilled whole, then topped with a fresh tomato and onion relish; the nsima is pinched off and used to scoop up the fish and juice. The mistake is skipping the relish, which keeps the meal fresh; make it while the fish fries. Chef's tip: any whole tilapia or sea bream works if you can't find chambo.
- Total time
- 55 min
- Difficulty
- medium
- Serves
- 4
Ingredients
Fish
Tomato relish
Nsima
Method
0/5 doneStep 1: Slash 4 whole tilapia or bream 3 times on each side, rub with 1 ⅛ tsp salt and 1 lemon and chill for 20 minutes.
20 minStep 2: Make the nsima: bring 5 ½ cups water to the boil, whisk in a third of the 14 oz white maize meal to a porridge and simmer 10 minutes, then beat in the rest a handful at a time until stiff and smooth. Cover and keep on a very low heat.
20 minStep 3: For the relish, heat 2 tbsp vegetable oil and cook 1 onion for 5 minutes. Add 4 tomatoes, 1 green chilli and the rest of ⅜ tsp salt and simmer for 8 minutes until saucy.
13 minStep 4: Pat the fish dry and dust with 3 tbsp cornflour. Heat 1 ¼ cups vegetable oil in a large frying pan to 350°F and fry the fish 2 at a time for 5–6 minutes a side, until crisp and the flesh by the bone is opaque and flakes easily.
24 minStep 5: Drain the fish, spoon over the relish and serve with nsima shaped into rounds with a wet spoon.
Nutrition per serving
- Calories
- 540 kcal
- Protein
- 40 g
- Carbs
- 58 g
- Fat
- 16 g
- Fibre
- 5 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does chambo with nsima take?
- About 55 minutes in total: 20 minutes to prepare and 35 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of lemon?
- Lime, or 2 tbsp bottled lemon juice per lemon (no zest from bottled juice).
- What can I use instead of cornflour?
- Arrowroot or potato starch, same amount.
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