Talk:Malawian Cuisine

Several names of foods used on this page need to be made consistent with local names and terms used in Malawi. Examples include:

Nshima: this may be the correct spelling for Zambia, for Malawi the correct spelling is "nsima". Other questionable terms are: foutou, fufu,

Curried chambo is not made from fillets nor is flour commonly used. Chambo is commonly cooked with bones in. It is cut into pieces and steamed/boiled and spices added, or fried in oil before being made into a curry to enhance taste and/or reduce flaking.

Vegetables use ground peanuts not peannut butter. Ground nuts are ground in a mortar and added to many dishes in Malawi. It is called thendero. Used in other dishes such as futali (sweet potato dish).

Vermicelli a traditional dish? I think not.

Anyway, this whole page could benefit from a careful edit by an expert from Malawi. Use of correct terms/names would greatly improve readability. There are many common but unique dishes - many fish types (fresh and dry), vegetables - bonongwe, etc.

Even the nsima itself, it is made from several types of flour - (a) white (nsima yoyera), made from maize flour processed to remove the outer skins on the maize kernels using a mortar (mtondo), soaked for 3 days, dried, ground using a maize mill. (b) n'gaiwa - flour made by simply milling maize (brownish and has a coarse feel to it. (c) sometimes when maize is scarce, the flour can be made from rice or cassava.

I will dig up some photos of Malawian cuise and provide a link to them later. Cheers.