Zambians call their stiff cornmeal-mush staple Nshima.
1½ cups cornmeal
3 - 4 cups water
salt to taste
Dampen cornmeal with 1 cup of cold water. Bring 2½ cups water to a boil, add salt. Stir in cornmeal and cook over a moderately high heat, stirring constantly until thick. Continue cooking about 5 minutes. Add more boiling water, a little at a time, until of desired thickness.
The mixture should be quite stiff and hold its shape when turned out of the pan. In Africa, each diner tears off walnut-sized balls of Nshima and dips it into the stew or sauce.
Serves 6 - 8.
country : Zambia
course : side dish
source : Best of Regional African Cooking / Harva Hachten