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Nshima

Nshima is a staple maize dish meal wisely consumed in Zambia and neighboring regions. Nshima is widely eaten in much of Sub-Saharan Africa actually, where it is known by different names in different countries e.g Ugali (Uganda), Sadza (Zimbabwe), Tuwo (Nigeria), Pap (South Africa) etc.

Source and licence

"Nshima" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Nshima, revision 4640268), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Nshima&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).

Read the original CC-BY-SA-4.0 Revision 4640268

What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.

Zambia. Associated with Zambia by FoodStudio's reading of the page's title and categories (confidence 0.6). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Ingredients

Method

  1. Boil 1 Litre of water in advance, in a Kettle or Sauce pan.
  2. Once the water boils, combine 1 cup of Cornmeal or Meal as we call it, with 1 1/2 cups of cold water in a sauce pan, to make a smooth paste. A flat cooking stick is ideal for this.
  3. Transfer the Cornmeal paste to the stove (set at medium high heat), and then slowly pour about 700ml of boiling water into the saucepan, stirring continuously, making sure the mixture is smooth and well combined.
  4. This should lead to a smooth porridge, almost creamy. Allow this to boil for at least 10 minutes, covered.
  5. Remove the cover after 10 minutes and begin to add the remaining Cornmeal to the porridge, a little at a time, making sure it is well combined, before adding some more.
  6. The porridge should stiffen up quickly with each addition of Cornmeal, and you will need to exert a bit of muscle to mix this well, smoothing out any lumps that form in the process
  7. Remove from the stove after the 10 minutes, and using a smooth serving spoon, scoop out the Nshima, one lump at a time and transfer into your serving dish.