Culinary Memories: Malawian Medley

By Sheela Sheth, Food Expert

Our journey to the warm heart of Africa is a gentle reminder of African hospitality laced with humble disposition. Fresh tea from the gardens, chambo fish from Lake Malawi and potato chips with Peri Peri sauce and macadamia nuts were some of the culinary highlights of our stay in Malawi.

Chambo Malembo


6 chambo fillet

3 eggs

1 cup milk

Seasoning of your choice

4 tomatoes, sliced

2 tsp parsley, chopped

½ cup cheese, grated

Breadcrumbs to sprinkle

2 tbsp butter

Salt and pepper to taste


1. Grease a casserole with butter and layer fish fillets with tomatoes, parsley and seasoning of your choice

2. Beat eggs and milk. Pour over fish

3. Sprinkle cheese and a few breadcrumbs on top and let it bake in the oven at 180°C for 20 minutes

4. Serve with freshly fried potato chips and Peri Peri sauce (see recipe)

Hush Puppies


1 ½ cups Ufa (corn flour)

1 cup plain flour

1 ½ cups water

½ cup milk

1 tbsp cooking oil

½ grated onion

3 tsp baking powder

1 tsp sugar

Oil for frying

Salt to taste


1. Mix Ufa with  water for about five minutes or until it forms a stiff ball, stirring all the time

2. Remove from heat and add milk , oil and onion

3. Add beaten egg and sieve the remaining ingredients and mix well

4. Heat oil and drop a teaspoonful of mixture and fry, turning it until it browns. Place on paper towel to remove oil

Macadamia Nut Sauce


½ cup macadamia nuts, sliced

2 tsp lemon juice

Pinch of nutmeg

2 cloves garlic

Few mint leaves

¼ cup parsley

Salt and green chilli to taste


Blend all the above ingredients and serve with fish

Peri Peri Sauce


6 red hot chilli peppers

½ red bell pepper

¼ cup chopped onions

1 cup olive oil

3 fresh jalapeno peppers, chopped

1 tbsp smoked paprika

5 cloves garlic

4 large basil leaves

¼ cup apple cider or vinegar

Salt to taste


Blend all the ingredients and refrigerate

Mango Crunch


4 ripe firm mangoes

1 cup rolled oats

1 cup bread flour

½ tsp cinnamon

½ cup butter or margarine

½ cup brown sugar


1. Mix flour and rolled oats and rub butter adding sugar

2. Divide the mixture into two halves

3. Add a little warm water to one half and press it on a 20cm greased dish or cake tin

4. Slice the mangoes and lay them on top of the pastry

5. Sprinkle the remaining crumble on top of the mangoes

6. Bake at medium temperature for about 30 minutes

7. Turn the plate when cold

8. Serve with cream or custard