About this Dish
A cassava-based porridge, a staple alternative to maize nsima in southern Malawi.
History & Origin
In regions where cassava grows more readily than maize, kondowole serves the same role as nsima — the everyday starch base of the Malawian plate.
IngredientsServes 2
🌿Dried cassava flour (kondowole flour), 500g
💧Water, 1 litre
🧂Salt, 1/2 teaspoon
🌽Maize flour (optional, for blending), 100g
🥣Cold water for mixing, 150ml
Method
1
Pour about 750ml of water into a large, heavy-bottomed pot and bring it to a rolling boil over medium-high heat. Add the salt to the boiling water.2
In a separate bowl, mix the cassava flour with the 150ml of cold water, stirring well to form a smooth, lump-free paste. If you are blending with maize flour, mix both flours together with the cold water at this stage.3
Pour the flour paste gradually into the boiling water while stirring constantly with a wooden cooking stick or sturdy wooden spoon. Keep stirring to prevent any lumps from forming.4
Reduce the heat to medium-low and continue to stir vigorously and consistently. The porridge will begin to thicken quite quickly, so do not stop stirring or it will stick and burn on the bottom.5
Add the remaining water little by little as needed to reach your desired consistency — kondowole should be thick and stiff, similar to nsima, and should pull away cleanly from the sides of the pot.6
Cover the pot with a lid and let it steam on very low heat for 3 to 5 minutes to fully cook through. Give it one final firm stir before serving.7
Wet your hands or a serving spoon with cold water and scoop the kondowole into rounded mounds on a plate. Serve hot alongside relishes such as ndiwo, beans, dried fish, or leafy greens.User Reviews
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