Best 2 Nshima Recipes

NSHIMA

Steps:

• Boil 1 Litre of water in advance, in a Kettle or Sauce pan.
• Once the water boils, combine 1 cup of Cornmeal or Mealie Meal as we call it, with 1 1/2 cups of cold water in a sauce pan, to make a smooth paste. A flat cooking stick is ideal for this.
• Transfer the Cornmeal paste to the stove (set at medium high heat), and then slowly pour about 700ml of boiling water into the saucepan, stirring continuously, making sure the mixture is smooth and well combined.
• This should lead to a smooth porridge, almost creamy. Allow this to boil for at least 10 minutes, covered.
• Remove the cover after 10 minutes and begin to add the remaining Cornmeal to the porridge, a little at a time, making sure it is well combined, before adding some more.
• The porridge should stiffen up quickly with each addition of Cornmeal, and you will need to exert a bit of muscle to mix this well, smoothing out any lumps that form in the process ????
• Once fully combined, cover the pot with a well fitting lid and allow to cook for another 10 minutes. Lift the lid after the first 5 minutes and mix through the Nshima again before replacing the lid, for the remaining five minutes.
• Remove from the stove after the 10 minutes, and using a smooth serving spoon, scoop out the Nshima, one lump at a time and transfer into your serving dish.
• Should turn out like this, when ready to serve.
• Had my Nshima with this plate of Beef offal, and two Veggie dishes. Died and went to heaven ????
• Enjoy! ????

NSHIMA

Steps:

• 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.