Find your next
favorite food.

🇷🇼Rwanda

Igikoma

Thin porridge made from sorghum or maize flour, cooked with water or milk into a drinkable consistency; eaten for breakfast, sometimes sweetened with sugar; called 'the wonder dish' in Rwandan media for its nutritional value.

🇲🇼Malawi

Kondowole

A sticky, very stiff cassava-flour porridge from northern Malawi, stirred vigorously until tough and elastic; resembles nsima but has a more neutral, chewy character and is normally eaten with fish.

🇲🇼Malawi

Likuni Phala

A nutritious Malawian porridge blend of maize and soy or groundnut flour.

🇲🇼Malawi

Nsima

Malawi's daily staple: a thick, stiff maize-flour porridge cooked in boiling water until it holds a smooth, firm mound, eaten with the right hand and used to scoop ndiwo relishes. UNESCO-recognised as part of Malawian intangible heritage.

🇲🇼Malawi

Pap (Maize Meal Porridge)

Pap

South Africa's staple food: a starchy porridge of maize meal (mielie-meal), served soft or stiff with meat, gravy, or chakalaka

🇲🇼Malawi

Phala

A thin Malawian maize or millet porridge eaten at breakfast and during lean seasons.

🇲🇼Malawi

Sadza

Isitshwala

White maize meal stirred into boiling water in two stages — a thin porridge first, then more meal beaten in — until it is stiff enough to be rolled into a ball by hand.

🇲🇼Malawi

Xima

Maize flour stirred into boiling water until stiff enough to hold a shape, torn off in pieces by hand and used to scoop stew.

🇿🇲Zambia

Zambian Maize Porridge

Nshima

The cornerstone of Zambian cuisine; thick porridge made from ground maize flour (mealie meal); stirred into boiling salted water and cooked until smooth and firm; firm enough to hold its shape when molded; eaten by hand, preferably the right hand; served with relishes, stews, fish, vegetables, and beans; the dietary essential that powers the nation; eaten at lunch and dinner.