Nshima

Recipe by Annacia
READY IN: 15mins
SERVES: 4-6
UNITS: US

INGREDIENTS

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

  • 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.
  • 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.
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