Difference between revisions of "NSHIMA USING SALT"
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[[salt]] to taste<br /> | [[salt]] to taste<br /> | ||
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Dampen [[cornmeal]] with 1 cup of cold [[water]]. Bring 2½ cups [[water]] to a boil, add [[salt]].<br /> | Dampen [[cornmeal]] with 1 cup of cold [[water]]. Bring 2½ cups [[water]] to a boil, add [[salt]].<br /> | ||
Latest revision as of 19:33, 26 June 2012
Description
Zambians call their stiff cornmeal-mush staple Nshima.
Ingredients
1½ cups cornmeal
3 - 4 cups water
salt to taste
Procedures
Dampen cornmeal with 1 cup of cold water. Bring 2½ cups water to a boil, add salt.
Stir in cornmeal and cook over a moderately high heat, stirring constantly until thick.
Continue cooking about 5 minutes. Add more boiling water, a little at a time, until of desired thickness.
The mixture should be quite stiff and hold its shape when turned out of the pan.
In Africa, each diner tears off walnut-sized balls of Nshima and dips it into the stew or sauce.
Serves 6 - 8.
