Nshima

Preparation

1. 1

   Bring about 700 ml of water to the boil in a large heavy-bottomed pot.

2. 2

   Mix 100 g of maize meal with 150 ml of cold water to make a smooth paste, then pour it into the boiling water while whisking.

3. 3

   Cook for 3-4 minutes over medium heat, stirring, until you get a thick porridge: this base is what gives nshima its structure.

4. 4

   Gradually add the remaining maize meal (about 300 g) in handfuls, stirring vigorously with a wooden spoon between each addition to avoid lumps.

5. 5

   Keep stirring energetically over low heat for 5-8 minutes: the dough should become firmer and firmer and pull away from the sides of the pot, a sign it's ready.

6. 6

   Turn the heat to the lowest setting, cover for 2 minutes to finish steaming, then shape the nshima into smooth balls using a wet spoon.

7. 7

   Serve immediately, piping hot, alongside a stew or a relish: you pinch off a small piece with your fingers to dip into the sauce.