Zambia, located in Southern Africa, has a diverse culinary scene influenced by local ingredients and neighboring regions. One popular Zambian dish is “Nshima,” a thick porridge made from cornmeal. It is often served with a variety of stews or relishes. Here’s a concise recipe for Zambian Nshima:
- 2 cups cornmeal (also known as maize meal or mealie meal)
- 4 cups water
- Salt to taste
- In a large pot, bring the water to a boil.
- Gradually add the cornmeal to the boiling water, stirring continuously to avoid lumps.
- Reduce the heat to low and continue stirring the mixture until it thickens and forms a smooth, stiff consistency. This can take around 10-15 minutes.
- Cover the pot and let the Nshima cook for an additional 10-15 minutes, allowing the flavors to meld and the cornmeal to fully cook.
- Remove the pot from heat and let it sit, covered, for a few minutes to firm up.
- Serve the Nshima hot alongside your choice of stews, relishes, or sauces.
- To eat, pinch off a small piece of Nshima with your fingers and shape it into a ball. Use it to scoop up the stews or relishes.
Nshima is a staple in Zambian cuisine and is enjoyed as a filling and satisfying dish. It is typically eaten with hands, but you can also use utensils if preferred.
Note: Nshima is traditionally made with white cornmeal, but you can also use yellow cornmeal if it is more readily available to you.
Enjoy the authentic Zambian experience with Nshima!