Kondowole

What we know so far

Kondowole is the cassava-flour nsima of northern Malawi, the everyday staple of the Tumbuka and Tonga people along the northern lakeshore. Dried cassava is pounded to flour and cooked in boiling water into a dense, slightly elastic pap, heavier and stickier than maize nsima. It is famous for keeping you full: a small mound carries a fisherman or a farmer through a long day. It is eaten with the hand, moulded into a ball and dipped into fish, beans or a vegetable relish, and a well-made kondowole does not stick to the palm.

The draft was written from 2 published sources and holds 3 ingredients and 5 steps. It has never been cooked by anybody at AFN, which is why it is waiting.

What claiming it means

1. Cook it the way you actually make it. Change anything in our draft that is wrong, and most of it probably is.
2. Photograph your own, so the page carries a real picture instead of somebody else's.
3. Send it in. An editor reads it, and it publishes with your name on it and a link to your profile.

See every dish waiting