About this Dish
Grilled or fried tilapia from Lake Malawi, the country's most celebrated fish.
History & Origin
Chambo, a tilapia species unique to Lake Malawi, is considered a national delicacy, traditionally grilled whole over charcoal and served with nsima.
IngredientsServes 3
🐟Whole tilapia (chambo), 2 fish about 500g each, gutted and cleaned
🍋Lemons, 2, juiced
🧄Garlic cloves, 4, minced
🌶️Red chilli, 1 fresh, finely chopped
🫚Vegetable oil, 3 tablespoons
🧅White onion, 1 large, sliced into rings
🌿Fresh coriander, a small handful, roughly chopped
🧂Salt, 1 teaspoon
🫙Ground cumin, half a teaspoon
🍅Ripe tomatoes, 2 medium, sliced
Method
1
Score the fish on both sides with 3 diagonal cuts through to the bone on each side — this helps the marinade soak in and ensures the fish cooks evenly all the way through.2
Mix together the lemon juice, minced garlic, chilli, cumin, salt, and vegetable oil in a small bowl to make a marinade. Rub this mixture generously all over the fish and into the cuts, then leave to marinate for at least 30 minutes at room temperature.3
If grilling over charcoal (the traditional Malawian way), get your coals hot and glowing before you start. Brush the grill grate with a little oil to stop the fish sticking.4
Lay the fish on the grill and cook for about 8–10 minutes per side without moving it, letting the skin crisp up and char slightly. The fish is done when the flesh flakes easily at the thickest part near the backbone.5
If you prefer to fry, heat a generous splash of oil in a large heavy pan over medium-high heat. Fry the fish for 7–8 minutes per side until golden and cooked through.6
While the fish rests for a couple of minutes, quickly fry the onion rings and tomato slices in the same pan or on the grill until softened and lightly charred.7
Serve the whole fish on a large plate topped with the onions and tomatoes, scattered with fresh coriander, alongside nsima (stiff maize porridge) and a wedge of lemon.User Reviews
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