Nandolo

Name: Nandolo
Yield: 2 servings
Cuisine: Malawian
Ingredients: 2 cups dried pigeon peas, soaked overnight (or fresh); 2 tomatoes, chopped; 1 onion, chopped; 2 tbsp cooking oil; Salt; Water

Nandolo/nahn-DOH-loh/

Also known as: Pigeon Peas, Malawian Pigeon Pea Stew

About this dish

Pigeon peas simmered until soft and creamy with tomato and onion, a hearty relish for nsima or rice.

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Ingredients

🫘2 cups dried pigeon peas, soaked overnight (or fresh)

🍅2 tomatoes, chopped

🧅1 onion, chopped

🫗2 tbsp cooking oil

🧂Salt

💧Water

Method

Serves 2

Drain the soaked peas and boil in fresh water for about 1 hour until soft (fresh peas need about 30 minutes).

Fry the onion in oil until golden, then add the tomatoes and cook to a sauce.

Add the cooked peas with a little of their cooking water.

Simmer for 10–15 minutes, mashing some of the peas to thicken the stew.

Season and serve with nsima or rice.

✓ What Makes it Authentic

Nandolo (pigeon peas) are grown widely in southern Malawi, often between maize rows, and are cooked fresh in season or dried for the rest of the year.

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