Nsima (Cornmeal Swallow)

Nsima is a traditional staple food in many African countries, particularly in Malawi, Zambia, and parts of Tanzania and Mozambique.

Ingredients

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

Steps

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.

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Adapted from “Nsima (Cornmeal Swallow)” in the Wikibooks Cookbook by its contributors, licensed CC BY-SA 4.0. Reformatted for this site; this page's recipe text is shared under the same license.