In a medium-sized pot on the stove (or a separate bowl), mix 1 cup of cornmeal with 1.5 cups of cold water until a smooth, thin paste without lumps is formed. Add a pinch of salt if desired.
Nshima (Zambian Cornmeal Porridge - Staple)
- Total Time - 30 minutes
- Preparation - 5 minutes
- Cooking - 25 minutes
- Servings: 4
- Country: Zambia
The key to Nshima is patient and vigorous stirring, especially in the second thickening phase, to prevent lumps and achieve the correct consistency. You will need a strong wooden spoon (known as mugaiwa in Nyanja or mwinko in Bemba).
Ingredients
Ingredients for Nshima
- 3 cups White Cornmeal (mealie meal), finely ground
- 4 cups Hot/Boiling Water
- 1.5 cups Cold Water
- optional, to taste Salt
Instructions
Step 1: Making the Paste (Ku Ukama)
Step 2: Creating the Porridge Base
In the pot, bring 4 cups of water to a boil. Once the water boils, reduce the heat and slowly pour the cornmeal paste into the boiling water, stirring continuously with a wooden spoon to prevent lumps from forming.
Increase the heat to medium and cook for 5-10 minutes, stirring occasionally, until the mixture thickens into a thin, smooth porridge. Cover and let it cook for 5 minutes to remove the raw taste.
Step 3: Thickening (Ku Osa)
Uncover the pot and gradually add the remaining 2 cups of cornmeal, one cup at a time, while stirring very vigorously. After each addition of flour, stir and press the mixture hard against the sides of the pot with a strong wooden spoon to eliminate all lumps.
The mixture will quickly stiffen and will require significant effort to stir until it reaches the consistency of a stiff dough that pulls away from the sides of the pot. This takes approximately 5-10 minutes.
Step 4: Steaming and Serving
Once the Nshima reaches the desired firmness (it should be very stiff, similar to modeling clay), reduce the heat to the lowest setting. Cover the pot with a lid and let the Nshima steam for 5-10 minutes to ensure it is thoroughly cooked.
Remove from heat. Using a wet serving spoon, shape the Nshima into individual round portions and transfer to a serving dish.
Serve hot with your choice of ndiwo (relish), such as stewed beef, fish, or vegetables like Kalembula (sweet potato leaves) or Ifisashi (greens in peanut sauce).