Meat & Wild Greens · Relish
Dende
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Historically, dende could include a striking range of proteins beyond farmed meat — from hare and warthog to termites and even crocodile — depending on what hunting and foraging turned up.
Among the Ngoni and Chewa of Eastern Province, the relish eaten with nsima — anything from goat and beef to wild greens like pumpkin and cassava leaves — is called dende, or ndiyo. Which meat or vegetable is used shifts with the season and what's available.
Why it's made this way: Rather than one fixed dish, dende is a whole category of relish, reflecting how central having something alongside nsima is to a proper meal in Eastern Province, whatever that something happens to be that day.
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Part of World of Street Food — 3248 dishes from 118 countries.
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