Malawian Chambo is a popular and traditional dish from Malawi, featuring the country’s prized freshwater fish called chambo. This flavorful and aromatic recipe combines the delicate taste of chambo with a blend of local spices and herbs. Whether enjoyed as a family meal or served at special occasions, Malawian Chambo showcases the culinary heritage of Malawi.
Malawian Chambo Recipe
- mixing bowl
- Cutting board
- baking dish
- kitchen tongs
- chambo fish
- black pepper
- In a mixing bowl, combine the lemon juice, minced garlic, paprika, black pepper, cumin, coriander, turmeric, and salt. Mix well to create the marinade.
- Place the chambo fish in a baking dish or marinating container, and pour the marinade over the fish, ensuring it coats both sides. Let the fish marinate in the refrigerator for at least 1 hour or overnight for more intense flavors.
- Preheat your grill or barbecue to medium-high heat.Remove the marinated chambo fish from the refrigerator and let it come to room temperature for a few minutes.
- Grease the grill grates lightly to prevent the fish from sticking.
- Place the marinated chambo fish on the preheated grill and cook for approximately 7-10 minutes on each side, or until the fish is cooked through and flakes easily with a fork. Adjust the grilling time based on the thickness of the fish.
- While grilling, baste the fish occasionally with the leftover marinade to keep it moist and enhance the flavors.
- Once cooked, carefully remove the grilled chambo fish from the grill using kitchen tongs or a spatula.
- Garnish the grilled chambo fish with fresh cilantro leaves for added freshness and aroma.
- Serve the Malawian Chambo hot with nsima (cornmeal porridge) and a side of tomato and onion salad.