Tea and fish are popular features of Malawian cuisine.^[1] Sugar, coffee, corn, potatoes, sorghum, cattle and goats are also important components of the cuisine and economy.

Lake Malawi is a source of fish includingchambo (similar tobream),usipa (similar tosardine),mpasa (similar tosalmon), andkampango.^[1]

Nsima is a staple food made from ground corn and served with side dishes of meat, beans and vegetables. It can be eaten for lunch and dinner.^[1]

Additional Malawi cuisine includes:

• Kachumbari, a type of tomato and onionsalad, known locally in Malawi as asumu orshum or simply 'tomato and onion salad'.
• Thobwa, afermented drink made from white maize and millet or sorghum.
• Kondowole, made fromcassava flour andwater.^[2][3] It is primarily from northernMalawi and is a very sticky meal resembling Malawiannsima, Tanzanianugali, or Ugandanposho. It is mostly cooked on the floor because of its texture as it is normally tough to run a cooking stick through hence much strength is needed.Kondowole is normally eaten with fish.
• Futali
• Nthochi, banana bread

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  Location ofMalawi
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  Harvestinggroundnuts at an agricultural research station in Malawi
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  Women inSalima District, Malawi, sellinggroundnuts
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  Rice fields inKaronga
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  A local Malawian variety ofsorghum

Fish in Malawi ranges fromutaka, kapenta, kampango, bombe, mlamba, micheni, butter fish (known as batala) andchambo (a famous fish fromLake Malawi) among others.^{[citation needed]}

Kondowole is not a meal that can be made in bulk because of its consistency and texture, therefore is not as frequently eaten asnsima.^{[citation needed]}

• Agriculture in Malawi
• Malawian food crisis

• Malawian cuisine

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