Fish
Chambo
Malawi
Tilapia (Oreochromis species) from Lake Malawi, the country's most prized freshwater fish; usually grilled, fried, or cooked in a simple tomato stew and served with nsima.
Original eatfuls sticker artwork
What it is
A closer look at Chambo.
Tilapia (Oreochromis species) from Lake Malawi, the country's most prized freshwater fish; usually grilled, fried, or cooked in a simple tomato stew and served with nsima.
What to look for
Know it when you find it.
Lake Malawi tilapia, simply grilled or fried with a little salt and lemon; the flesh should be white, flaky, and fresh.
Where it belongs
Origins and
traditions.
Food rarely respects a border. These are the places the dataset connects most strongly to Chambo.
Keep exploring
If this caught your eye…
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Boiled ackee — the soft yellow arils of the national fruit — sautéed with flaked salt cod, onion, tomato, scotch bonnet and thyme until it resembles scrambled egg.
Littoral (Cayenne / Kourou / Coastal Créole), French Guiana
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An endemic white fish living 5-20m depth in sea and estuaries; the main species of the coastal artisanal fishery of French Guiana; prized for its firm, white flesh; used in pimentade, blaff, and boucané.
Naples, Italy
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In Naples, Acqua pazza is fish poached with tomatoes, garlic, parsley, oil, and white wine.
Antigua and Barbuda
Antiguan Saltfish
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Salted cod soaked to remove excess salt, flaked, then sauteed with onion, sweet pepper, tomato, garlic, thyme, and hot pepper; the classic Antiguan breakfast; traditionally served with chop-up (mashed eggplant, spinach, and okra), fungee, or butter bread; savoury and full-flavoured; a Saturday morning ritual; the distinctive breakfast of Antigua.
Antigua and Barbuda
Saltfish and Ducana
Classic Antiguan pairing of stewed saltfish with sweet ducana dumplings; the saltiness of the fish complements the sweetness of the sweet potato and coconut dumpling; a traditional Antiguan meal; found at local restaurants and home kitchens; the saltfish and ducana of Antigua
Navarre, Spain
Ajoarriero
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Libya
Tabahij
Al-tabahij
Fish layered with sliced potato, tomato and onion and baked in oil until the top layer browns and the fish steams underneath.