Nshima

Nshima
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.

Creole Cornbread

2 cups cooked rice
1 cup yellow cornmeal
1/2 cup chopped onion
1 - 2 tbs seeded chopped jalapeño peppers
1 tsp salt
1/2 tsp baking soda
2 eggs
1 cup milk
1/4 cup veg oil
1 (16 1/2 oz can) cream style corn
3 cups (12 oz) shredded cheddar cheese
additional cornmeal
In a large bowl, combine rice, cornmeal, onion, peppers, salt and
baking soda. In another bowl, beat eggs, milk and oil. Add corn,
stir well. Stir into rice mixture until blended. Fold in cheese.
Sprinkle a well-greased 10 inch oven-proof skillet with cornmeal.
Pour batter into skillet. Bake at 350 F for 45-50 minutes or until
bread tests done. Cut into wedges.