A twist on the traditional Malawian dish.
As a vegetarian accustomed to North American cuisine (read: Subway), meal time in Malawi can be tricky. Admittedly the mangos here are the best I have ever tasted, but you can’t live on mango alone.
Lettuce is in short supply, and raw fruits and vegetables without a peel are generally advised against for health reasons. Add to that the fact that the nearest grocery store is a minimum 30 minute walk and you can’t go out after 6 p.m. unless you pay a driver, a fully-stocked fridge and pantry are things I’m learning to live without. So when my JHR colleague Mara asks me what I’m making for dinner I may feign indecision for my own amusement, but we both know the answer: beans or rice, or beans and rice.
I’ve perfected the recipe. I’ve contemplated the subtle smell, taste and textural characteristics of the dish. And when I don’t want beans or rice, I pretend it’s something else.
For the past few days this particular coping mechanism has been reminding me of a scene in the movie Hook where Robin Williams’ Peter Pan and the Lost Boys imagine a colourful food banquet.
Inspired, I tracked down some food colouring and bought a big bag of corn flour, the one and only ingredient required to make nsima, the staple starchy food in Malawi.
Feast your eyes: