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    • Nsima Or Ugali

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    Vegetables East African Vegetables 2 Servings

    INGREDIENTS

    1 c Ngaiwa, white corn meal
    3 c Boiling water to each cup
    Ngaiwa

    INSTRUCTIONS

    Large broad wooden spoon or 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  cassava flour the
think porridge is eaten with the fingers and used  to scoop up other
dishes.  Heat the water until lukewarm and mix in a little of the
ngaiwa,  stirring well to prevent lumps.  Bring to a boil, always
stirring and  reduce the heat.  Allow the mixture to boil gently for a
few minutes.  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 flat wooden
paddle or spoon come in handy.  Malawians mash the mixture against the
side of the pot with each  stir.  This breaks up the lumps. The
stirring will become difficult  but don't give up.  You want to reach a
thick, smooth consistency.  One that will hold its shape. Nsima is
eaten with some type of meat  or vegetable relish (ndiwo).  Recipe By  
: Mrarchway@aol.com  From: Dscollin@aol.Com                Date: Wed,
25 Jan 1995 20:56:21  -0500  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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    Nutrition (calculated from recipe ingredients)
    ----------------------------------------------
    Calories: 0
    Calories From Fat: 0
    Total Fat: 0g
    Cholesterol: 0mg
    Sodium: 10.7mg
    Potassium: 3.6mg
    Carbohydrates: 0g
    Fiber: 0g
    Sugar: 0g
    Protein: 0g


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