Cookbook:Nsima (Cornmeal Swallow)

Nsima is a traditional staple food in many African countries, particularly in Malawi, Zambia, and parts of Tanzania and Mozambique. It is a thick, porridge-like dish made from maize flour (also known as cornmeal) and is typically served with various relishes such as meat, vegetables, or fish. Nsima is easy to make and provides a filling and nutritious base for a variety of flavorful accompaniments.

Ingredients

 * 2 cups maize flour (cornmeal)
 * 4 cups water

Equipment

 * Large cooking pot with a lid
 * Wooden spoon or a stiff whisk
 * Stovetop

Procedure

 * 1) Measure out the maize flour and set it aside.
 * 2) In a large cooking pot, bring the water to a boil.
 * 3) Once the water is boiling, reduce the heat to low and gradually add the maize flour to the pot while stirring continuously with a wooden spoon or a stiff whisk. Make sure to pour the flour in a slow, steady stream to prevent clumping.
 * 4) Keep stirring the mixture vigorously to combine the maize flour and water thoroughly. This step is crucial to avoid lumps from forming. Continue stirring for about 5 minutes until the mixture starts to thicken.
 * 5) Increase the heat to medium-low and cover the pot with a lid. Allow the mixture to cook for about 10–15 minutes. This cooking time allows the maize flour to cook fully and eliminates the raw taste.
 * 6) Remove the lid and stir the mixture again, making sure to scrape the sides and bottom of the pot to prevent sticking or burning.
 * 7) Continue cooking the nsima, stirring frequently, for another 10–15 minutes until it reaches the desired consistency. It should have a thick, smooth texture similar to mashed potatoes or stiff porridge. If it's too thick, you can add a little more water and continue stirring until you achieve the desired consistency.
 * 8) Once the nsima is cooked to your liking, remove it from the heat and let it sit for a few minutes to cool slightly before serving.
 * 9) Serve the nsima hot with your choice of relishes such as meat, vegetables, or fish. Popular relishes include chicken stew, beef and vegetable stew, fried fish, or a variety of sautéed greens.

Notes, tips, and variations

 * It's essential to use maize flour specifically made for nsima, as the texture and consistency may differ from regular cornmeal.
 * Nsima is traditionally served by shaping it into a ball or a mound using wet hands. This technique allows you to scoop up small portions and use it as a utensil to pick up the accompanying relishes.