Tonight I made nshima, kapente (dried minnows) and rape ALL BY MYSELF. I have seen it done numerous times. Since I don’t like to be “watched” I have not even tried with help, so this was a daring attempt! The nshima wasn’t as smooth as the ladies here make, the rape wasn’t too bad, and the kapente was okay-could have been soaked a little longer I think. Here is the nshima recipe I found online before we got here:
Nshima Recipe
Nshima is the staple food for 10 million Zambians. It is eaten at least twice per day; for lunch and dinner. Another second dish, known as ndiwo, umunani, dende or relish, must always accompany nshima. The relish is always a deliciously cooked vegetable, meat, fish, or poultry dish. By comparison to other cultures, Zambian recipes tend to be bland and hardly use any hot spices at all. However, they use other traditional ingredients and spices that give Zambian foods that distinctive unique taste and flavor.
4 Cups Water
2 Cups plain corn meal
Method: Pour 4 cups of water into a medium size cooking pot. Heat the water for 3 - 4 minutes or until luke warm. Using one tablespoonful at a time, slowly sprinkle 3/4 cup of the corn meal into the pot while stirring continuosly with a cooking stick. Keep stirring slowly until the mixture begins to thicken and boil. Turn the heat to medium, cover the pot, and let simmer for 3 to 5 minutes.
Cautiously remove the top. Slowly, a little at a time, pour into the pot 1 and a quarter cups of corn meal and briskly stir with the cooking stick until smooth and thick. Stir vigorosly. Sprinkle a little more corn meal and stir if you desire the nshima to be thicker or less if you want softer nshima. Cover, turn the heat off and let nshima sit on the stove for another 2 to 3 minutes. Serves 4 people
Must always be served hot with a vegetable, bean, meat or fish dish or ndiwo.
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