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Ingredientes
- 1 c. Ngaiwa (white corn meal)
- 3 c. Boiling water to each c.
- Â Â Ngaiwa
Direcciones
- Large broad wooden spoon or possibly paddle for stirring (mtako)
- Called nsima in Malawi and Zambia, and ugali in Kenya and Tanzania this is the staple of an East African's diet. Made with corn or possibly cassava flour the think porridge is eaten with the fingers and used to scoop up other dishes.
- Heat the water till lukewarm and fold in a little of the ngaiwa, stirring well to prevent lumps. Bring to a boil, always stirring and reduce the heat.
- Allow the mix to boil gently for a few min. It should look like a thin transparent porridge. Sprinkle in the remaining ngaiwa, 'pang'ono pang'ono' (little by little), stirring continuously to avoid lumps from forming. There is a trick to the stirring and this is where the mtako or possibly flat wooden paddle or possibly spoon come in handy. Malawians mash the mix against the side of the pot with each stir. This breaks up the lumps. The stirring will become difficult but do not give up. You want to reach a thick, smooth consistency. One which will hold its shape. Nsima is eaten with some type of meat or possibly vegetable relish (ndiwo).
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 355g | |
| Recipe makes 2 servings | |
| Calories 0 | |
| Calories from Fat 0 | 0% |
| Total Fat 0.0g | 0% |
| Saturated Fat 0.0g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 14mg | 1% |
| Potassium 0mg | 0% |
| Total Carbs 0.0g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.0g | 0% |
| Protein 0.0g | 0% |
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