COPPER🇲🇼 Malawi
Chambo recipe
Savor the rich flavors of Malawi with Chambo!
Ingredients
- 800 g chambo fish
- 2 onions
- 3 tomatoes
- 4 garlic
- 1 tbsp ginger
- 50 ml vegetable oil
- 1 tsp salt
- 1 tsp black pepper
- 1 tbsp coriander
How to make Chambo
- Clean and gut the chambo fish, placing it aside on a cutting board for later use.
- Finely chop 1 onion, 2 tomatoes, 3 cloves of garlic, and a piece of ginger, ensuring even pieces for cooking.
- In a pan over medium heat, heat 2 tablespoons of vegetable oil until shimmering and ready for sautéing.
- Sauté the chopped onion for 2-3 minutes until it becomes fragrant and translucent, stirring occasionally.
- Add the chopped garlic and ginger to the pan, cooking for an additional 1-2 minutes until fragrant.
- Stir in the chopped tomatoes, ½ teaspoon of salt, and ½ teaspoon of black pepper; cook until the tomatoes are soft, about 5 minutes.
- Gently place the chambo fish in the pan with the tomato mixture, cover, and cook for 20 minutes, until cooked through and flaky.
- Remove from heat and let the fish rest for a few minutes before serving on a plate. Garnish with fresh coriander if desired.
What is Chambo?
Chambo is a traditional dish from Malawi, cooked in a pan, and takes about 45 minutes from start to finish. It is built around chambo fish. The recipe below uses 9 ingredients and is written out step by step.
How long does Chambo take?
At 45 minutes it is quicker than 69% of the 588 dishes in Copper's atlas. The method runs to 8 steps, the longest being 20 minutes.
Any tips for making Chambo?
Sautéing the aromatics enhances the fish's natural flavor.
Copper documents Malawi alongside 195 other countries. Throw a dart at the world map and let it decide what you cook tonight.