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Malawian cuisine includes the foods and culinary practices of Malawi. Tea and fish are popular features of Malawian cuisine.〔(Food ) Malawi Embassy〕 Sugar, coffee, corn, potatoes, sorghum, cattle and goats are also important components of the cuisine and economy. Lake Malawi is a source of fish including chambo (similar to bream) usipa (similar to sardine), mpasa (similar to salmon and kampango).〔 Nsima is a food staple made from ground corn and served with side dishes of meat and vegetable. It can be eaten for breakfast, lunch and dinner.〔 Additional dishes in Malawi include: *Kachumbari, a type of tomato and onion salad *Kondowole, made from cassava flour and water. It is primarily form northern Malawi and is a very sticky meal resembling Malawian nsima, Tanzanian ugali, or English posho. It is mostly cooked on the floor because of its texture as it is normally tough to run a cooking stick through hence a lot of strength is needed. Kondowole is normally eaten with fish. File:Groundnut harvesting in Malawi.jpg|Harvesting groundnuts at an agricultural research station in Malawi File:Women in Salima District, Malawi.jpg|Women in Salima District, Malawi, selling groundnuts File:Karonga rice fields.jpg|Rice fields in Karonga File:Local Malawi variety of sorghum.jpg|A local Malawian variety of sorghum ==Fish== Fish in Malawi ranges from "utaka" (pronounced "u-ta-ka") and "chambo" (a famous fish from Lake Malawi). Kondowole is not a meal that can be made in bulk because of its consistency and texture, therefore is not as frequently eaten as nsima. 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Malawian cuisine」の詳細全文を読む スポンサード リンク
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