When I think about honest Malawian cooking my mind immediately draws to calm evenings where Mang’ina is the staple. Commonly sold at hangouts alongside a refreshing tomato salad, Mang’ina is another delicious variation on meat snacking. It is typically the head or feet of a cow, pig or goat.

This dish is prepared by boiling in adequately salted water with aromatics such us garlic, chillies and onions. A delicacy that can be enjoyed immediately after softening enough so that the flesh easily falls off the bone or can be cooked further with an addition of tomatoes and preferred spices like a proper stew.

It goes without saying that mang’ina is quite versatile and should be enjoyed and prepared however one pleases. I particularly enjoy mine with plantains or potatoes. I could boil them separately or add them into the slow cooker in the final hour of the cook to suck up more flavor.

I use a slow cooker to cook with ease. That way I don’t have to keep running back to add more water as it boils down after every few minutes. In a slow cooker my dish does not roar boil and lose too much water too soon by evaporation. This is just an option to consider if you cannot keep constant watch in the kitchen. You can still make a bang on mang’ina dish on a stovetop without altering the flavor.