Season 2 Episode 1

Malawi is a landlocked country found in South Eastern part of Africa. It shares border with Mozambique, Zambia and Tanzania. The country is well known for its enormous lake, Lake Malawi which accounts for one-fifth of the country’s total area which is the ninth largest lake in the world and the third largest and second deepest in Africa.

The Capital City is Lilongwe and official currency is Malawian Kwacha.

I’d be taking you on a journey through Malawi from this Episode to other forthcoming Episodes of Learn Africa. Today, we’d be looking at a traditional main dish and soup enjoyed by Malawians.

Nsima (Maize Porridge)

Nsima is one of Malawi’s common staple dishes which is made from white ground maize flour. Nsima is thick and sticky resulting hamburger or mable size porridge.



  • 4 to 6 cups cornmeal, corn flour or ground maize 
  • Water

Method of Preparation

  1. Put a pot of water on the fire and allow the water to boil for a few minutes.
  2. After the water has boiled, start adding the ground maize flour into the water slowly and stir continuously.
  3. Keep stirring the mixture asc you add corn flour until it forms a sturdy.
  4. Add a little water and allow to boil and cook for a few minutes.
  5. Reduce the heat, keep stirring to avoid lumps forming. Put off the heat and serve nsima (maize porridge) with your choice of soup while you enjoy your meal.

Mkhwani (Pumpkin leaves) With Groundnut Flour

Mkhwani is a great soup that is served alongside nsima, rice or other foods. It is made from pumpkin leaves.


  • 3 cups of chopped pumpkin leaves
  • Chopped tomatoes
  • ½ cup of groundnut flour
  • Water
  • Salt

Method of Preparation

  1. Boil some quantity of water inside a pot.
  2. Add the chopped pumpkin leaves into the boiling  water and allow it to simmer for a few minutes.
  3. Add salt to it.
  4. Add the chopped tomatoes and groundnut flour and allow it to simmer for 5-10 minutes.
  5. Mkhwani is ready to be served with nsima or rice or staple food of your choice.

Written and edited by Ebenezer Oladokun

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