Friday, August 7, 2009


African Cornmeal Porridge

Boil in large soup pot:
6 c water (1.5 liters)

Mix in bowl:
1 c white cornmeal (250 ml)
1 c water (250 ml)

Stir until smooth, then add to boiling water. Simmer 15-20 minutes, stirring occasionally.

Add, about 1/2 (125 ml) at a time:
2 1/4 to 2 1/2 c extra cornmeal (550-62 ml)
1 tsp salt

After each 1/2 of cornmeal, stir well with wooden spoon until all dry particles disappear and all lumps are smooth. Continue stirring vigorously a few more minutes until Nshima is stiff enough to handle easily without dripping off fingers. Remove from heat, cover, and let stand 10 minutes. The longer it sits, the stiffer it becomes. Stir again before serving. Spoon Nshima into large serving dish, smoothing it into a rounded mound with back of a wet spoon, or serve on platter in large patties. Soak pot in col water for easier washing. Serve with vegetables "relishes" such as Morogo and Ndiwo (want recipes?) or stews such as gumbo or stewed beef. Fry leftovers like cornmeal mush.


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