About this dish
Malawi's staple maize porridge, served firm alongside relishes and stews.
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History & Origin
Nsima is the anchor of nearly every Malawian meal, a thick maize porridge eaten by hand, scooped and dipped into accompanying vegetable or meat relishes.
Ingredients
🌽Fine white maize flour (ufa woyera), 2 cups
💧Water, 4 cups
🧂Salt, a small pinch (optional)
Method
Serves 21
Pour 3 cups of water into a medium pot and bring it to a rolling boil over medium-high heat.2
Mix the remaining 1 cup of cold water with about half a cup of the maize flour in a small bowl to make a smooth, lump-free paste, then stir this paste into the boiling water. Keep stirring continuously to prevent lumps from forming.3
Reduce the heat to medium and let the mixture cook for about 5 minutes, stirring constantly until it thickens into a smooth porridge.4
Begin adding the remaining maize flour a little at a time, stirring vigorously with a wooden spoon after each addition. The nsima will become very thick and stiff — this is exactly what you want.5
Once all the flour is incorporated, use the wooden spoon to fold and press the dough against the sides of the pot, turning it and working it firmly for about 5 minutes until it pulls cleanly away from the sides and forms a smooth, firm ball.6
Cover the pot with a lid and let the nsima rest on the lowest heat for 2 minutes to finish cooking through. It should be firm enough to mould with your hands.7
Use a wet spoon or wet hands to scoop and shape the nsima into smooth oval portions on individual plates. Serve immediately alongside bean stew, sautéed greens, or fish relish.User Reviews
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