How to make it
6 steps. Take it one step at a time.
Pour the water into a large pot
Pour the water into a large pot and bring it to a boil over high heat.
Slowly whisk in about half a cup of the cornmeal
Slowly whisk in about half a cup (60g) of the cornmeal into the boiling water to create a thin slurry. Stir continuously to prevent lumps.
Reduce heat to medium and allow the mixture
Reduce heat to medium and allow the mixture to boil for about 10 minutes until it thickens into a light porridge.
10 minGradually add the remaining cornmeal while stirring vigorously
Gradually add the remaining cornmeal while stirring vigorously with a strong wooden spoon (or a dedicated nsima stick). Use a 'paddling' motion, pressing the mixture against the sides of the pot to break up any lumps.
Reduce the heat to very low
Once the nsima is very thick and pulls away from the sides of the pot, reduce the heat to very low. Cover the pot and let it steam for another 5 minutes to ensure the cornmeal is fully cooked.
5 minDip a serving spoon
Dip a serving spoon into cold water, then scoop out the nsima and shape it into smooth oval mounds (ntandambira) on a serving plate.
A little kitchen wisdom
The secret to perfect nsima is the 'active stirring' (paddling) phase, which prevents lumps and ensures a smooth, thick texture. Traditionally, it is eaten with the hands; pull off a small piece, roll it into a ball, and make an indentation with your thumb to scoop up vegetables or meat.
