| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 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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