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http://www.almanac.com/extras/2009/food/second_place.php

Second Prize in the 2008 Ethnic Recipe Contest<
Caribbean Stew

* 1 teaspoon olive oil
* 2 pounds lean ground meat (beef, pork, lamb, turkey, or chicken)
* salt and pepper, to taste
* 3 cloves garlic, peeled
* 1 or 2 large onions, diced
* 1 bay leaf
* 1 teaspoon paprika
* 1 teaspoon oregano
* 1 teaspoon ground ginger
* 1/4 teaspoon cayenne pepper
* 6 cups broth (beef, chicken, or vegetable)
* 4 carrots, peeled and chopped into bite-size pieces
* 3 stalks celery, coarsely chopped
* 2 large potatoes, peeled and cut into bite-size pieces
* 2 plantains, peeled and cut into bite-size pieces
* 1-1/4 cups dried lentils, rinsed and drained
* 1 can (28 ounces) crushed tomatoes, with liquid

Heat the oil over medium-high heat in a large pot. Add the meat, season to taste with salt and pepper, and cook until browned, stirring frequently. Add the garlic, onions, bay leaf, paprika, oregano, ginger, and cayenne pepper. Cover and cook until the onions are tender, stirring occasionally, about 10 minutes. Add the broth, carrots, celery, and potatoes. Bring to a boil and cook 5 to 10 minutes, then reduce the heat to medium. Add the plantains, lentils, and crushed tomatoes. Simmer for about 30 minutes, or until the lentils are cooked.
Makes 6 to 8 servings.
-Heather Cave, Kansas City, Missouri

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My grandson had to do a project on Malawi. He had to cook food from the country. The recipes were simple and the food tasty:

Nsima (like grits)
1 cup ufa (cornmeal or cassava) for two people
2 3/4-3 cups water for each cup ufa
butter or margarine optional

Use a wooden spoon to stir nsima. Heat the water in the saucepan until luke warm. Mix a little of the ufa with the water, stirring well to make sure there are no lumps. Bring to a boil, stirring well, then lower the heat and let boil gently for a few minutes. The mixture should look like a thin transparent porridge. Sprinkle the remaining ufa over, a little at a time, stirring continuously to avoid lumps from forming, until the desired consistency is reached. Keep stirring until the nsima is smooth and well cooked. A little butter or margerine may be stirred in at this stage. Serve in a dish accompanied by a relish such as pumpkin leaves or tabasco sauce.

Zitumbuwa (banana fritters)
3 ripe bananas
1 tsp. sugar
1/2 cup ufa (cornmeal)
1 pinch of salt
oil for frying
Mash the bananas and mix well with the salt, sugar, and ufa. Fry spoonfuls of this mixture in very hot oil.

Mtedza (peanut puffs)

3/4 cup finely chopped peanuts
1/2 cup margarine
2 Tbs. sugar
1/2 tsp. vanilla
1 cup flour
powdered sugar
1 pinch of salt
Preheat oven to 325 degrees. Cream margarine and sugar. Add peanuts, vanilla, and flour. Roll into small balls. Place on a greased baking sheet. Bake for 35 minutes. Remove from oven and while still hot, roll in powdered suger. Repeat rolling when cold.