Mangu

nshima

Next Dish: Salo

Nshima is a traditional staple food in Zambia and neighboring countries. It is a type of thick porridge made from finely ground cornmeal, typically served with side dishes like vegetables, sauces, or proteins. The dish is usually eaten by hand, with small balls of Nshima used to scoop up the sides. Its preparation and consumption are deeply ingrained in the cultural practices of the region.

white maize meal

water

Recipe

Ingredients:

  • 4 cups of white maize meal (cornmeal)

  • 5 cups of water


Instructions:

  1. Pour the water into a medium-sized pot and bring it to a boil.

  2. Take about a cup of water from the pot and set it aside.

  3. Slowly pour the maize meal into the boiling water while stirring constantly to prevent lumps from forming.

  4. Reduce the heat to low and cover the pot. Let it simmer for about 5 minutes.

  5. After 5 minutes, stir the nshima. Then slowly add the hot water you set aside earlier while stirring. This will make the nshima become softer and more elastic.

  6. Cover the pot again and let it simmer for another 5 minutes.

  7. After 5 minutes, stir the nshima again. At this point, it should be thick and smooth. If it's too thick, you can add a little more hot water.

  8. The nshima is ready when it pulls away from the sides of the pot and forms a mound. It should be smooth and not sticky.

  9. Wet your hands with cold water and shape the nshima into individual servings. Serve it warm.