Nshima

🛒 Ingredients

• White Maize Flour 100 g · 360 kcal
• Water 400 g · 0 kcal

👨‍🍳 Instructions

1. Bring about three-quarters of the water to a boil in a heavy-bottomed pot.
2. In a separate bowl, mix the remaining maize flour with cold water to form a smooth, lump-free paste.
3. Slowly pour the maize flour paste into the boiling water while continuously stirring vigorously to prevent lumps from forming.
4. Continue cooking and stirring for about 5-10 minutes until the mixture thickens into a soft porridge, known as 'inkoko' or 'porridge'.
5. Gradually add the remaining dry maize flour, stirring very vigorously with a strong wooden spoon or 'nthiko' to incorporate it completely and prevent lumps.
6. Continue to 'turn' or 'pound' the Nshima with the spoon for another 10-15 minutes on low heat, ensuring it becomes very thick, smooth, and cooked through.
7. Serve the Nshima hot, typically molded into individual portions or a large central mound, accompanied by a savory relish, stew, or vegetables.