• 4 to 6 cups cornmeal, corn flour or ground maize (1 cup per serving is sufficient) and water.
  1. Pour cold water (2.5 cups for each cup of corn meal) into a large pot.
  2. Over high heat, begin to bring to a boil.
  3. After a few minutes, when the water is warm, slowly add the about half the cornmeal to the water one spoonful at a time, stirring continuously with a sturdy wooden spoon.
  4. Continue cooking (and stirring) until the mixture brings to boil & bubble.
  5. Reduce the heat to medium and cook for a a few minutes.
  6. Cooking the mixture over medium heat, add the remaining cornmeal, as before, a spoonful at a time as you continue to stir.
  7. It is essential to keep stirring. If making a large quantity, it may take one person to hold the pot and another to use two hands to stir.
  8. The nsima should be very thick (no liquid remaining) and smooth (no lumps).
  9. It may reach this point before all the remaining cornmeal is added to the pot or it may be necessary to add even more cornmeal than the recipe indicates. Once the desired consistency is reached, turn off the heat, cover the pot and allow the nsima to stand for a few minutes before serving.
  10. Serve nsima immediately, hot, with the ndiwa (relish) of your choice. With clean hands, tear bits of nsima off and use them to scoop up the ndiwa.
Recipe by Honest Cooking at https://honestcooking.com/six-traditional-malawian-dishes/