Nsima
By: Helen Pitlick
Published: Tuesday, December 8, 2009 - 10:11pm

Ingredients




1 cup ngaiwa (white corn meal)
3 cups boiling water

Preparation

1 Large broad wooden spoon or paddle for stirring (mtako) 2 Heat the water until lukewarm and mix in a little of the ngaiwa, stirring well to prevent lumps. Bring to a boil, always stirring and reduce the heat. 3 Allow the mixture to boil gently for a few minutes. It should look like a thin transparent porridge. Sprinkle in the remaining ngaiwa, 'pang'ono pang'ono' (little by little), stirring continuously to avoid lumps from forming.

About


There is a trick to the stirring and this is where the mtako or flat wooden paddle or spoon come in handy. Malawians mash the mixture against the side of the pot with each stir. This breaks up the lumps. The stirring will become difficult but don't give up. You want to reach a thick, smooth consistency. One that will hold its shape. Called nsima in Malawi and Zambia, and ugali in Kenya and Tanzania this is the staple of an East African's diet. Made with corn or cassava flour the think porridge is eaten with the fingers and used to scoop up other dishes. Nsima is eaten with some type of meat or vegetable relish (ndiwo).