The camera’s back!
Is this stretching anyone’s geographic knowledge? Malawi is a landlocked country located in southeast Africa.
Though Malawi was a British colony until 1964, there are relatively few outside influences on Malawian cuisine. Staple, such as potatoes, yucca, and millet are very important. Beans, tomatoes, cabbage, and green vegetables also play a big role in Malawian cuisine, as do onions and peanuts. The techniques remain quite simple.
Nsima, a type of cornmeal porridge, is the single most popular dish, I skipped over it when I saw that sweet potato biscuits were popular in the country. Any chance I get, I will incorporate sweet potatoes into my meal.
Usually, the above pictured Mbatata are served as sweet snacks. I used mine as bread to serve with the soup, but I can see how some drizzled frosting could be excellent with them. What soup, you ask? (Okay, no one asked…)
We ate Cabbage and Spinach Kutendela.
Kutendela is peanut sauce/powder, which is common in Malawi, and many other African cuisines. The recipe is simple and fast, and eventually I learned to really enjoy the taste.
Cabbage and Spinach Kutendela (Serves 4)
- 1 T oil
- 1 onion chopped
- 1 medium tomato
- 1/2 head of medium cabbage (shredded)
- 1 cup fresh baby spinach
- 1 cup water+more water for thinning the peanut butter
- 1 cup peanut butter
- 1/2 tsp sea salt
- Heat oil in pan on medium heat. Add onion and saute for 2-3 minutes.
- Add tomato and cabbage. Stir and saute for 2 more minutes.
- Add one cup of water. Cover and let cook down under cabbage is tender.
- Thin peanut butter with warm water until it reaches gravy-like consistency. Mix salt and peanut butter mixture into pan.
- Add spinach and stir in until wilted.
Not half bad. But not as addicting as those little Mbatata Sweet Potato biscuits!