Nshima (maize/corn meal)
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 water
Oil/butter
UTENSILS
Thick bottomed pot
Wooden spoon
Serving spoon
METHOD
Bring water to boil (a kettle will do the trick)
In a medium sized sauce pan, (preferbly thick bottomed)add 250g (1 cup) of maize(corn) meal and make paste using room temperature water (tap/fossil water)
Once water is boiled add about 6 cups of the water to the paste
Place the sauce pan on medium high heat and stir continuously using a wooden spoon (to avoid lumps) untill the mixture thickens
Once it thickens place your wooden spoon across the top of the pot and the lid right above it to avoid the porridge spilling over
Photo credit:periperichef
Allow to boil for about 30 minutes
Carefully remove the lid (the porridge usually jumps all over the place)
Rinse your wooden spoon if it's messy with the porridge
Using the remaining maize (corn)meal, add a cup at a time after every mixture
Now, the "technique " of cooking this is not in a circular motion but almost like you're mashing potatoes against the side of the pot (towards you ) some energy will be needed for this 😅
Holding the pot handle, begin to mix the maize (corn ) meal into the porridge (don't forget the sides)
This should be done continuously to avoid lumps
It's a bit of a messy job but you'll get the hang of it
As you add the maize meal you'll notice the liquid is being absorbed. That's one sign to know that you can stop adding the corn meal
Photo credit :periperichef
Another indicator is when you scoop a small portion of the nshima with your wooden spoon, it does not drop back immediately
It should be smooth and dense once you're done .
Reduce your heat to low and allow to simmer for about 5 minutes, covered
It's best served hot. So ensure your proteins and veggies are ready and hot as you serve your nshima
Once simmered, uncover and mix just to smoothen it out
Using an oval like serving spoon(if you could find one like the one of the left that would be great but the other will do too) butter/oil (preferbly oil) your spoon
Dip in a clean bowl of water, scoop out almost like you'd do an ice cream but bigger and place in your serving bowl.
Repeat this process till the pot is empty
Check out my pumpkin leaves (chibwabwa ) in peanut sauce as a vegetable option
http://azambiankitchen.blogspot.com/2015/11/cibwawa-pumpkin-leaves-in-peanut-sauce.html?m=1
Serve immediately and enjoy... it's very feeling
We usually eat nshima using the tips of our fingers, smoothen it out, make a little depression in the middle and pick the protein and vegetable with the nshima at the bottom. if that's too messy, use fork and knife
I had to download 2 pics because I lost some of mine🙈
HintHint....Fill up the pot with water to soack. Makes washing it much easier after a few hours
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 water
Oil/butter
UTENSILS
Thick bottomed pot
Wooden spoon
Serving spoon
METHOD
Bring water to boil (a kettle will do the trick)
In a medium sized sauce pan, (preferbly thick bottomed)add 250g (1 cup) of maize(corn) meal and make paste using room temperature water (tap/fossil water)
Once water is boiled add about 6 cups of the water to the paste
Place the sauce pan on medium high heat and stir continuously using a wooden spoon (to avoid lumps) untill the mixture thickens
Once it thickens place your wooden spoon across the top of the pot and the lid right above it to avoid the porridge spilling over
Photo credit:periperichef
Allow to boil for about 30 minutes
Carefully remove the lid (the porridge usually jumps all over the place)
Rinse your wooden spoon if it's messy with the porridge
Using the remaining maize (corn)meal, add a cup at a time after every mixture
Now, the "technique " of cooking this is not in a circular motion but almost like you're mashing potatoes against the side of the pot (towards you ) some energy will be needed for this 😅
Holding the pot handle, begin to mix the maize (corn ) meal into the porridge (don't forget the sides)
This should be done continuously to avoid lumps
It's a bit of a messy job but you'll get the hang of it
As you add the maize meal you'll notice the liquid is being absorbed. That's one sign to know that you can stop adding the corn meal
Photo credit :periperichef
Another indicator is when you scoop a small portion of the nshima with your wooden spoon, it does not drop back immediately
It should be smooth and dense once you're done .
Reduce your heat to low and allow to simmer for about 5 minutes, covered
It's best served hot. So ensure your proteins and veggies are ready and hot as you serve your nshima
Once simmered, uncover and mix just to smoothen it out
Using an oval like serving spoon(if you could find one like the one of the left that would be great but the other will do too) butter/oil (preferbly oil) your spoon
Dip in a clean bowl of water, scoop out almost like you'd do an ice cream but bigger and place in your serving bowl.
Repeat this process till the pot is empty
Check out my pumpkin leaves (chibwabwa ) in peanut sauce as a vegetable option
http://azambiankitchen.blogspot.com/2015/11/cibwawa-pumpkin-leaves-in-peanut-sauce.html?m=1
Serve immediately and enjoy... it's very feeling
We usually eat nshima using the tips of our fingers, smoothen it out, make a little depression in the middle and pick the protein and vegetable with the nshima at the bottom. if that's too messy, use fork and knife
I had to download 2 pics because I lost some of mine🙈
HintHint....Fill up the pot with water to soack. Makes washing it much easier after a few hours
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