Nshima is a traditional Zambian 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 Zambian version of: Nshima.
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This is Zambia'sFufu-like staple (it is also known as Nsima, Shima and Sima and is made from cornmeal (polenta). As such it is rather like Zimbabwe'sSadza and Kenya'sUgali. Nshima is the national dish of Zambia.
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 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 Nshima 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, nshima 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.
