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    You are in: Home / Recipes / Nshima Recipe
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    Nshima. Photo by Chef #1803276209

    1/1 Photo of Nshima

    Total Time:

    Prep Time:

    Cook Time:

    15 mins

    0 mins

    15 mins

    Annacia's Note:

    Nshima is always eaten with a soup or stew or sauce especially one which is called the Ifisashi. The combination of nshima and Ifisashi is the only thing that most Zambians call a real meal. From The Congo Cookbook.

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    Units: US | Metric

    • 4 cups cornmeal (one cup per serving is sufficient)
    • 2 teaspoons salt (to taste)
    • 16 cups water (more as or if as needed)


    1. 1
      Pour cold water (two and 1/2 cups for each cup of cornmeal) into a large pot. Over high heat, begin to bring to a boil.
    2. 2
      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.
    3. 3
      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.
    4. 4
      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.
    5. 5
      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.
    6. 6
      With clean hands, tear bits of nshima off and use them to scoop up the ndiwo.

    Ratings & Reviews:

    • on March 14, 2012


      aka polenta ;) the recipe adjuster was weird... I moved it down to 2 servings & it said 2c cornmeal & 8c water but the directions say 2.5c water per cup of water. I went with the 2.5c water. I really didn't think all the cornmeal would be absorbed but I did as I was told (!) and added it little by little (which really is the only way to prevent a gloppy mess) and it DID absorb it all! I went a bit heavy on the salt so it wouldn't be too bland & served it under Sackville's Mwamba which worked really well. Even The Picky One enjoyed her dinner. She had some of this with butter for breakfast today. :) Thanks, A! Made for I've saved all these recipes & African Tag 3/12.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Nshima

    Serving Size: 1 (715 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 441.6
    Calories from Fat 39
    Total Fat 4.3 g
    Saturated Fat 0.6 g
    Cholesterol 0.0 mg
    Sodium 1233.8 mg
    Total Carbohydrate 93.8 g
    Dietary Fiber 8.9 g
    Sugars 0.7 g
    Protein 9.9 g

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