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Nsima

Nsima is a traditional Malawian recipe for a classic starchy staple made from cornmeal (polenta) boiled in water until it forms a stiff porridge-like paste. The full recipe is presented here and I hope you enjoy this classic Malawian version of: Nsima.

prep time

20 minutes

cook time

20 minutes

Total Time:

40 minutes

Serves:

6–8

Rating:

Tags : Malawi Recipes

This is Malawi's Fufu-like staple (it is also known as Nshima, Shima and Sima and is made from cornmeal (polenta). As such it is rather like Zimbabwe's Sadza and Kenya's Zambia's nshima". As with most of Southern Africa, though you can use just about any kind of maize meal, the one you should really use is the local white maize meal, known as mealie-meal (or ngaiwa as it's called locally).

Ingredients:

1.2kg ufa (corn meal [polenta]), or ground maize [the most appropriate kind is ufa (mealie meal or white maize meal)]
3l water

Method:

Add the water to a large pot and begin to boil over high heat. After a few minutes (when the water is just warm) begin to add about half the cornmeal to the water one tablespoon at a time. Make sure that you stir continuously with a hefty wooden spoon as you add the cornmeal. Continue to cook and stir as the mixture begins to boil and bubble. Reduce the heat to medium at this point and cook for about 5 more minutes.

Now add the remaining cornmeal, sprinkling it over the top a tablespoon at a time. Make sure you keep stirring otherwise you will get lumps. In the end the Nsima should be very thick and smooth. (Add more cornmeal if you don't have enough).

Once you have attained the desired consistency turn off the heat, cover the pot and allow to stand for a few minutes before serving.

Traditionally, nsima is served with a soup, stew, or sauce (which is termed ndiwo) and a Malawian meal is not deemed complete unless it comprises nshima and ndiwo.