NSHIMA APPRECIATION...
Isnt it funny how you begin to appreciate certain things when you have no access to them..you think im talking about relationships right?WRONG!Am talking about non other than nshima...nshima is one of those things that an African cannot live without,believe it or not.
In different parts of Africa it has different names fufu,sadza,nshima,pap et all BUT its just one and the same lol i cannot believe i have dedicated an entire post to talk about my love for nshima hehehehe and the funny thing is a dont even like it like that..i miss it yea but not obsessed with it...anyway,ife ku zambia this is how we cook nshima...
HOW TO COOK NSHIMA
Ingredients:
2/3 liter cold water
3 cups hot water
2 to 3 cups corn meal
Preparation:
Boil water in a saucepan. Make a paste using some of the meal with the cup of cold water. Add the paste to hot water. Stir with a wooden spoon until thickened like porridge. Cover the saucepan and simmer for some time (about 15 minutes). Lower the heat a little. Remove the lid and gradually add corn meal, stirring constantly and flattening any lumps that may form. Continue to add meal and stir until nshima thickens to the desired consistency (some people like it thin, and others prefer it thick). Cover and reduce heat to very low. Leave for a few minutes to allow further cooking. Stir the nshima once again and serve in a slightly wet serving dish. Cover to keep it warm. Serve with meat, poultry, fish, or vegetables.
THERE YOU HAVE IT...
In different parts of Africa it has different names fufu,sadza,nshima,pap et all BUT its just one and the same lol i cannot believe i have dedicated an entire post to talk about my love for nshima hehehehe and the funny thing is a dont even like it like that..i miss it yea but not obsessed with it...anyway,ife ku zambia this is how we cook nshima...
HOW TO COOK NSHIMA
Ingredients:
2/3 liter cold water
3 cups hot water
2 to 3 cups corn meal
Preparation:
Boil water in a saucepan. Make a paste using some of the meal with the cup of cold water. Add the paste to hot water. Stir with a wooden spoon until thickened like porridge. Cover the saucepan and simmer for some time (about 15 minutes). Lower the heat a little. Remove the lid and gradually add corn meal, stirring constantly and flattening any lumps that may form. Continue to add meal and stir until nshima thickens to the desired consistency (some people like it thin, and others prefer it thick). Cover and reduce heat to very low. Leave for a few minutes to allow further cooking. Stir the nshima once again and serve in a slightly wet serving dish. Cover to keep it warm. Serve with meat, poultry, fish, or vegetables.
THERE YOU HAVE IT...
Comments
Adiya
ohh i love pounded yam too bcos of my bf *wink*