Entree: Malawi – Usipa ndi Nsima (Dried small fish served with nsima, a maize porridge)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 15 min

Total 35 min

Ingredients

- 1 lb (454 g) dried usipa (small dried silver cyprinid fish), rinsed and drained
- 3 tbsp (45 ml) vegetable oil, divided
- 1 medium onion, thinly sliced (about 5 oz / 140 g)
- 2 medium tomatoes, chopped (about 8 oz / 225 g)
- 1–2 small red chiles (bird's eye or peri-peri), chopped, optional
- 1/4 cup (60 ml) water (to loosen sauce if needed)
- 1/2 tsp (2.5 g) salt, plus more to taste
- 2 tbsp (30 ml) fresh lemon or lime juice, optional
- 2 tbsp (30 ml) chopped fresh cilantro or parsley, optional
- 4 cups (960 ml) water (for nsima)
- 2 cups (240 g) fine white maize meal (cornmeal; white maize meal)
- 1/2 tsp (2.5 g) salt (for nsima)

Instructions

1. Prepare the nsima: bring 4 cups (960 ml) water and 1/2 tsp (2.5 g) salt to a rolling boil in a heavy saucepan. Reduce to medium heat.
2. Mix 1/2 cup (60 g) of the maize meal with 1/2 cup (120 ml) cold water to make a smooth slurry; stir this into the boiling water to form a thin porridge. Gradually add the remaining 1 1/2 cups (180 g) maize meal a little at a time, stirring constantly with a wooden spoon to avoid lumps.
3. Continue stirring and folding the mixture until it thickens into a stiff, smooth dough that pulls away from the sides of the pot, about 6–8 minutes. Cover, reduce heat to low, and simmer for 2–3 minutes more; turn out or shape into a mound and keep warm.
4. While nsima cooks, heat 2 tbsp (30 ml) vegetable oil in a large skillet over medium-high heat. Pat the rinsed usipa dry with paper towels.
5. Fry the usipa in batches until crisp and golden, 2–4 minutes per side depending on size. Remove to a plate lined with paper towels and set aside.
6. In the same skillet, add remaining 1 tbsp (15 ml) oil if needed and reduce heat to medium. Sauté the sliced onion until soft, about 4–5 minutes. Add chopped tomatoes and chiles (if using) and cook until the tomatoes break down, about 5–7 minutes.
7. Return the fried usipa to the pan, toss gently with the onion–tomato mixture, add 1/4 cup (60 ml) water if mixture is too dry, and simmer 2–3 minutes to marry flavors. Season with 1/2 tsp (2.5 g) salt (adjust to taste) and stir in lemon or lime juice and chopped cilantro if using.
8. Serve the hot nsima scooped by hand or spoon into portions and accompany with generous portions of the usipa relish. Traditionally eaten by hand: pinch a piece of nsima, form into a small ball, then use it to scoop the fish and relish.