I think you stole my kitchen

Nshima...our (Zambia's) staple food which can be found almost everywhere, from the streets to restaurants and of course in homes. You can find this all over Africa in different colors, textures and names from Fufu, Ugali/Ugari, Pap and so forth. Nshima is generally made from finely ground maize meal (corn meal) or as we call it "mealie meal". But can also be made from finely ground cassava and millet. In terms of texture it's more like a potato mash but very dense. Nshima has no taste per say. It's very plain because it's basically just a maize meal (corn) porridge that's cooked till stiff accompanied by a protein and vegetable of your choice. Depending on your diet, "roller meal" which is not as processed is healthier. Which can be seen by its color and texture. Much can be said about this dish but, let's get started... INGREDIENTS 250g  (1 cup) finely ground maize meal (about 3 cups  extra will be needed later ) 1.5L  (6 cups) hot w

Hi fam it's been a while. And I hope you've been cooking up a storm the passed few months..  Today's recipe is chapati (roti ). Hot fresh chapati is to die for and you can not resist. It can be used to make a wrap, dipped it into some nice sauce or eaten  plain. I'm not sure how they prepared it in Jesus' time but this is probably as close as we can get to eating unleavened bread.Quick, easy simple stuff.. Let's get started INGREDIENTS 1 cup flour 1 tsp white wine vinegar 1 Tbsp oil Salt Butter (for brushing,optional) Water (rt) METHOD Sift flour and salt Add vinegar to flour and mix Add oil and mix well (using your fingers) Make a well in the middle and gradually pour water till dough comes together (gradually pour water) Gently knead dough for about a minute in your bowl. You'll notice your hands are "clean" after kneading. (That's a good sign) Lightly oil your bowl (1/2 tsp) and place dough in the b