Difference between revisions of "Nshima"

From Recidemia
Jump to: navigation, search
m (1 revision)
m (Text replace - "\[\[Category:Zambian ([^cC])(.*)\]\]" to "Category:Zambian cuisine Category:$1$2 Recipes")
Line 30: Line 30:
[[Category:Pea Recipes]]
[[Category:Pea Recipes]]
[[Category:Potato Recipes]]
[[Category:Potato Recipes]]
[[Category:Zambian Recipes]]
[[Category:Zambian cuisine]]
[[Category:Recipes Recipes]]

Revision as of 12:11, 9 May 2012


Nshima (Nsima, Shima, Sima) is Zambia's Fufu-like staple, very similar to the Sadza of Zimbabwe and the Ugali of Kenya.
It is usually made from maize (corn), but can also be prepared from flour or meal ground from other grains (millet, sorghum)
or cassava tuber. Nshima is always eaten with a soup or stew or sauce, which is called the ndiwo. The combination of nshima
and ndiwo is the only thing that most Zambians call a real meal. The ndiwo is sometimes called the "relish", but it is more
than that: the ndiwo is to the nshima what the meat is to the potatoes. One common ndiwo is a greens and Peanut dish called
Ifisashi. Other ndiwo dishes are made from various sorts of , meat, beans, or Peas.


4 - 6 cups cornmeal, corn flour, or ground maize (one cup per serving is sufficient)


Pour cold water (2½ 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.
Serves 4.