Nsima is a thick porridge main dish prepared from corn flour. You can eat Nsima with stew for breakfast, lunch, or dinner. Spelt as en-see-ma this national dish of Malawi is a staple carbohydrate dish of the region.
Note that this food is the staple carbohydrate dish in Malawi. There are two kinds of corn flour used by Malawians : the whole corn kernel, Ufa wa m’gaiwa, and the starchy corn flour, Ufa woyera.
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The local families often grind the maize flour using a pestle and mortar or buy mass-produced flour from local shops. Typically, you can eat nsima with vegetables or a sauce with fish, beans, or meat. You can also serve mashed potatoes with vegetables and beans as a substitute for nsima.
Follow the steps below to learn how to prepare Nsima.
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How to Prepare Nsima
Ingredients
- 4 cups of corn flour
- 5 cups water
- Salt to taste
Instructions
- Pour the cups of cold water into a clean cooking pot and put it to boil
- Once boiling, add a cup of cornmeal to the boiling water, pouring bit by bit while stirring with a wooden spoon.
- Stir to make sure there are no lumps. Cover with a lid and allow to boil for 10 minutes.
- Pour the remaining corn meal into the boiling water and stir the mixture.
- Stir the mixture evenly to produce a smooth, thick, and lump-free paste.
- Add more cornmeal or water to get the desired texture.
- Leave it to simmer for 10 minutes in medium heat.
- Stir and scoop the nsima, shaping it into multiple balls into serving bowls.
- Allow it to cool.
- The locals serve with a number of different types of sauces or with meat, fish, or vegetables.
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Video Credit: Malawian food recipes
Malawian Food Recipes is a YouTube channel that shares unique food recipes from Malawi.
Malawian Nsima
Equipment
Ingredients
- 4 cups of corn flour
- 5 cups of water
- 1/2 tbsp Salt to taste
Instructions
- Pour the cups of water into a clean cooking pot and put it to boil
- Once boiling, add a cup of cornmeal to the boiling water, pouring bit by bit while stirring with a wooden spoon.
- Stir to make sure there are no lumps. Cover and allow to boil for 10 minutes
- Pour the remaining cornmeal into the boiling water and stir the mixture.
- Stir the mixture evenly to produce a smooth, thick, and lump-free paste.
- Add more cornmeal or water to get the desired texture.
- Leave it to steam for 10 minutes.
- Stir and scoop the nsima, shaping it into multiple balls into serving bowls.
- Allow it to cool.
- Serve with a sauce of your choice or with meat, fish, or vegetables.
Video
Nutrition
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