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Shima

Shima is a traditional Mozambican recipe for a classic starchy staple made from corn meal (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 Mozambican version of: Shima.

prep time

20 minutes

cook time

20 minutes

Total Time:

40 minutes

Serves:

6–8

Rating: 4.5 star rating

Tags : Mozambique Recipes

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This is the Mozambican version of Zambia's Fufu-like staple, Nshima. As such it is rather like Zimbabwe's Sadza and Kenya's

Ingredients:

1.2kg corn meal (polenta), corn flour or ground maize
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 into the water one tablespoon at a time. As you add the cornmeal, 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 shima should be very thick in consistency and smooth and completely without lumps. (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 rest for a few minutes before serving. The mixture should have a thick dough-like consistency so that it can be eaten with the hand.

Traditionally, shima is served with a soup, stew, or sauce (which is termed ndiwo) and a Zambian meal is not deemed complete unless it comprises nshima and ndiwo. To eat, tear a small piece from the shima, form into a ball and press in your thumb to make a hollow. Scoop your sauce or soup into the hollow and eat.