NSHIMA
Nshima is always eaten with a soup or stew or sauce especially one which is called the Recipe #455142. The combination of nshima and Recipe #455142 is the only thing that most Zambians call a real meal. From The Congo Cookbook.
Provided by Annacia
Categories Corn
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 3
Steps:
- Pour cold water (two and 1/2 cups for each cup of cornmeal) into a large pot. Over high heat, begin to bring to a boil.
- After a few minutes, when the water is warm, slowly add the about half the cornmeal to the water one spoonful at a time, stirring continuously with a sturdy wooden spoon. Continue cooking (and stirring) until the mixture begins to boil and bubble. Reduce heat to medium and cook for a few minutes.
- Cooking the mixture over medium heat, add the remaining cornmeal, as before, sprinkling it spoonful by spoonful as you continue to stir. It is essential to keep stirring -- if making a large quantity, it may take one person to hold the pot and another to use two hands to stir.
- The nshima should be very thick (no liquid remaining) and smooth (no lumps). It may reach this point before all of the remaining cornmeal is added to the pot -- or it may be necessary to add even more cornmeal than this recipe indicates.
- Once the desired consistency is reached, turn off heat, cover the pot, and allow the nshima to stand for a few minutes before serving. Serve nshima immediately, hot, with the ndiwo of your choice.
- With clean hands, tear bits of nshima off and use them to scoop up the ndiwo.
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