Chambo
HB-0445 · Hand-built original · Malawian
Chambo is a traditional Malawian dish made from tilapia fish, often caught fresh from Lake Malawi. This dish is significant as it reflects the rich fishing culture of the region and is commonly enjoyed during family gatherings and celebrations.
MalawianThis dish is typically served during family gatherings, celebrations, and special occasions.45 min4 servings96 kcalGluten-freeDairy-freeEgg-freeDiabeticLow Fat / Low Cholesterol
Main ingredient: tilapia
Servings:4quantities adjust to match
Ingredients
- 2 lb 3 oz chambo (tilapia), cleaned, scaled, and scored
- 2 tablespoons vegetable oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 2 tomatoes, chopped
- 1 green bell pepper, chopped
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup water
- Fresh coriander, chopped, to garnish
Method
- Season the fish inside and out with the salt and pepper and set aside for 10 minutes.
- Heat the oil in a wide pan large enough for the fish over medium heat. Fry the fish for 4 to 5 minutes on each side until lightly golden; remove and set aside.
- In the same pan, fry the onion for 3 to 4 minutes until soft, then add the garlic and ginger and cook for 30 seconds.
- Add the tomatoes, bell pepper, and paprika and cook for 5 minutes, stirring, until the tomatoes break down into a sauce.
- Pour in the water, bring to a simmer, return the fish to the pan, cover, and simmer gently for 12 to 15 minutes until the fish flakes easily.
- Scatter with coriander and serve hot with nsima or rice and leafy greens.
Prep: 15 min · Cook: 30 min · Total: 45 min
Nutrition (per serving, where published)
96 kcalCalories
1.5 gProtein
8 gCarbs
7.2 gFat
1.1 gSaturates
2.4 gFibre
3.6 gSugars
588 mgSodium
0 mgCholesterol
280 mgPotassium
22 mgCalcium
0.7 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data