Entree: Malawi – Kondowole with Fish (Thick cassava-based staple porridge served with a spiced stewed freshwater fish)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 13 min

Additional 8 min

Total 46 min

Ingredients

- 3 cups (710 ml) water for boiling kondowole
- 2 cups (200 g) cassava flour (saggi or finely milled cassava)
- 1/2 tsp (3 g) salt for kondowole
- 2 whole tilapia or chambo, cleaned and scaled, approx. 12 oz (340 g) each
- 2 tbsp (30 ml) vegetable oil
- 1 large onion, thinly sliced, about 8 oz (225 g)
- 3 cloves garlic, minced, about 0.5 oz (15 g)
- 2 medium tomatoes, chopped, about 10 oz (280 g)
- 1 small hot pepper (bird's eye or Scotch bonnet), chopped
- 1 tsp (5 g) smoked paprika or ground red pepper
- 1/2 tsp (1 g) ground coriander (optional)
- 1 tbsp (15 ml) lemon juice
- 1/2 cup (120 ml) water or fish stock
- 1 tsp (5 g) salt, plus more to taste
- 2 tbsp (30 g) chopped fresh cilantro or parsley for garnish

Instructions

1. Rinse and pat dry the fish. Lightly score the skin on both sides and season with 1/2 tsp (2.5 g) salt and a little lemon juice. Set aside.
2. Heat 1 tbsp (15 ml) oil in a large skillet over medium-high heat. Fry the fish 3–4 minutes per side until lightly browned and just cooked through; remove and keep warm.
3. In the same skillet, add remaining 1 tbsp (15 ml) oil. Sauté the onion until translucent, about 5 minutes. Add garlic and chopped hot pepper and cook 1 minute.
4. Add chopped tomatoes, smoked paprika, ground coriander, 1/2 tsp (2.5 g) salt, and 1/2 cup (120 ml) water or stock. Simmer 8–10 minutes until sauce thickens. Return fish to the pan and simmer gently 5 minutes so flavors meld. Taste and adjust seasoning with lemon juice and salt.
5. Meanwhile, prepare kondowole: bring 3 cups (710 ml) water to a rolling boil in a sturdy pot. Add 1/2 tsp (3 g) salt.
6. Reduce heat to medium-low. Gradually sprinkle 1 cup (100 g) cassava flour into the boiling water while stirring vigorously with a sturdy wooden spoon to avoid lumps. Once incorporated, add the remaining 1 cup (100 g) cassava flour in small handfuls, stirring and pressing to form a very stiff, smooth dough. This will take 5–8 minutes; kondowole should be dense and elastic.
7. When kondowole pulls away from the pot and is uniformly stiff, remove from heat. Traditionally it is formed into portions with a spoon or wet hands.
8. Serve portions of kondowole with a whole or portioned piece of stewed fish and spoonfuls of the tomato-onion sauce. Garnish with chopped cilantro.