Introduction to typically Malawian items.1. The wooden spoon - this spoon is used to mix flour and water while cooking nsima. The flat side of it helps to break the lumps while rubbing it against the wall of a pot. 2. Kambuzi chilli - these tiny orange chillies have altogether a different flavour and it's super hot. They give very typical taste to the dish. It is often pickled in vinegar and served.

Making nsima takes only 10 mins. Take 2 cups of water in a thick pot. Heat it till it is warm. Sprinkle half of the maize flour over the warm water and mix it well to make it lump-free.

Cover and cook for about 5 minutes on low heat. Open the lid and check the consistency- see photo no.2. the mixture should be forming big bubbles popping out evenif you are trying to break by mixing around. Its consistency should be thick like raab/porridge. (Be careful at this point as the bubble can pop out and burn your skin.) Add the rest of the flour, a little at a time and mix.

Mix it round and a portion of it can be rubbed against the pot wall to break the lumps. This is a very important step and needs patience. Continue to mix until the mixture looks lump-free and smooth.

It looks a bit loose at this point. Cover the pot and cook it over a grill for another 3 minutes. This way the moisture will be soaked up by the flour grains and the extra one will burn out. Open and give it one more stir.

Serving - dip a small dish in water or freeze it with oil and scoop out nsima. Place it in a food warmer or a serving plate. Keep it covered in order to avoid dry surface and hard texture. It is best eaten hot.

Nsima should be shiny, smooth, lumpfree, wabbly and soft.

Ndiwo - heat 2 tbsp oil. Fry onions and garlic. Then add tomatoes and fry till they are soft. Add spices and fry a little. Add cabbage and mix well.

Add water till the level of cabbage. Cover and cook on low heat till cabbage is cooked till soft. you may add water in between if it gets dry. The Ndiwo must have some curry while serving.

How to eat - traditionally, the Malawians pinch out a portion of nsima and smoothen it by working with it between the finger and palm (as if making muthiya). You can also work against the plate surface, to be civilized. Then they dip it in the Ndiwo, pick some ndiwo along with it and eat.