The complete directory
12 foods match this view. Search local names, narrow the map, or follow a category.
Zambia
Bondwe
Zambian dish of amaranth greens, also called African spinach; cooked with tomatoes, onions, and groundnuts; a key ingredient in ifisashi; a nutritious leafy relish served with nshima; foraged wild or grown in gardens; one of the most common vegetable relishes in Zambia; earthy and slightly bitter.
Malawi
Sweet potato cooked as a Malawian side or relish for nsima and tea.
Malawi
Amaranth leaves (Amaranthus hybridus) cooked with tomatoes, onions, and groundnut flour into a soft, nutritious ndiwo; a widely consumed indigenous green in Malawi.
Malawi
Tender leaves of Bidens pilosa, a wild green with a slightly celery-like taste, cooked as a vegetable relish with tomatoes and groundnut flour; can also be eaten raw in salads.
Malawi
Pumpkin or squash cooked into a sweet-savoury Malawian side dish.
Malawi
Tender pumpkin leaves peeled to remove the fuzzy coating, then simmered with tomatoes, onions, and groundnut flour until thick and creamy; one of the most common ndiwo relishes in Malawi.
Malawi
Malawian leafy greens cooked with groundnut flour into a thick relish for nsima.
Malawi
The relish or side dish served with nsima in Malawi; usually a cooked vegetable — pumpkin leaves, amaranth, cassava leaves, or beans — sometimes enriched with dried fish, groundnuts, or a little meat.
Malawi
Tender leaves from bean plants cooked as a simple green relish with tomatoes, onions, and a little groundnut flour; a mild, everyday ndiwo in Malawi.
Malawi
A Malawian vegetable relish of local greens simmered with onion and groundnut.
Malawi
Malawian leafy greens prepared as a relish alongside nsima.
Botswana
Thelele
Wild okra that grows seasonally in Botswana — cooked into a slimy, savoury relish served with pap; a wild vegetable that is also dried for preservation, available year-round once dried.