NSHIMA
Nshima is always eaten with a soup or stew or sauce especially one which is called the Recipe #455142. The combination of nshima and Recipe #455142 is the only thing that most Zambians call a real meal. From The Congo Cookbook.
Provided by Annacia
Categories Corn
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 3
Steps:
- Pour cold water (two and 1/2 cups for each cup of cornmeal) into a large pot. Over high heat, begin to bring to a boil.
- After a few minutes, when the water is warm, slowly add the about half the cornmeal to the water one spoonful at a time, stirring continuously with a sturdy wooden spoon. Continue cooking (and stirring) until the mixture begins to boil and bubble. Reduce heat to medium and cook for a few minutes.
- Cooking the mixture over medium heat, add the remaining cornmeal, as before, sprinkling it spoonful by spoonful as you continue to stir. It is essential to keep stirring -- if making a large quantity, it may take one person to hold the pot and another to use two hands to stir.
- The nshima should be very thick (no liquid remaining) and smooth (no lumps). It may reach this point before all of the remaining cornmeal is added to the pot -- or it may be necessary to add even more cornmeal than this recipe indicates.
- Once the desired consistency is reached, turn off heat, cover the pot, and allow the nshima to stand for a few minutes before serving. Serve nshima immediately, hot, with the ndiwo of your choice.
- With clean hands, tear bits of nshima off and use them to scoop up the ndiwo.
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Nshima is the staple food in Zambia. It is made from mealie meal that is maize (corn) that has been processed into powder. It is prepared by mixing only 2 ingredients, the mealie meal and water and boiled and stirred until it thickens. Today, we are going to learn how to cook Nshima food the Zambian way. How to eat Nshima is by making a ball using your hands and pressing …
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Table 5 shows the aflatoxin content of commonest complementary foods (Nshima and Maize porridge) among mothers in Zambia. Porridge (5.8 ± 15.93 mg/100 g) from Chipata was the most contaminated of all samples, while Nshima (3.8 ± 6.41 mg/100 g) was the most contaminated of the two complementary foods from Monze. The mean aflatoxin …
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Nshima is an African food. it is a loaf of fluffy bread eaten with gravy. one village thinks a meal that isnt nshima is not a real meal 0 rating rating ratings . Olaf Lowe . Add a meaning Cancel. Thanks for contributing. You are not logged in.. Please Log in or Register or post as a guest. Submit. Learn more about the word ...
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Nsima is a dish made from maize flour (white cornmeal) and water and is a staple food in Zambia (nshima/ nsima/ubwali) and Malawi (nsima). The maize flour is first boiled with water into a porridge. and, in Zambia, left to simmer for a few minutes before it is 'paddled,' to create a thick paste with the addition of more flour. This process requires the maker to pull the thick paste …
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Nshima is the staple carbohydrate of Zambia. It is made from corn that is processed into a fine white powder called ‘mealie meal’. It is cooked by mixing the corn meal with water which is brought to the boil as porridge (similar to grits). More cornmeal is added until it develops a thicker texture. The cornmeal can be substituted for cassava, sorghum and millet. Nshima is …
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From en.wikipedia.org
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a soft food made from maize flour and hot water, eaten in parts of southern and eastern Africa . Nshima is a staple part of their diet. Questions about grammar and vocabulary? Find the answers with Practical English Usage online, your indispensable guide to problems in English. Join us. Join our community to access the latest language learning and assessment tips from Oxford …
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