Nsima (Cornmeal Swallow)
Nsima is the everyday staple of Malawi and Zambia, and it is made from only two things: maize flour and water. The skill is in the stirring, pouring the flour in a thin stream and beating out lumps before a long, covered cook removes any raw taste. The result is a stiff, smooth mound that doubles as your spoon, ready to carry stews, fish or greens.
Instructions
Measure the maize flour and keep it next to the stove. Bring the water to a boil in a large pot.
Turn the heat to low. Pour the flour into the pot in a slow, steady stream while stirring constantly with a wooden spoon or a stiff whisk, so it does not clump.
Keep stirring hard until the flour and water are fully combined and free of lumps. After about 5 minutes the mixture will begin to thicken.
Raise the heat to medium-low, cover the pot, and cook for 10 to 15 minutes. This lets the flour cook through so it loses its raw taste.
Uncover and stir well, scraping the sides and bottom of the pot so nothing sticks or burns.
Cook for another 10 to 15 minutes, stirring often, until the nsima is thick and smooth, like mashed potatoes or stiff porridge. If it is too stiff, stir in a little more water.
Take the pot off the heat and let the nsima rest for a few minutes to cool slightly.
Serve it hot with a relish such as chicken stew, beef and vegetable stew, fried fish, or sautéed greens. Shape it into balls or mounds with wet hands, then use small pieces to scoop up the relish.
Make it personal.
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