African Recipes

Malawian Nsima Recipe

Malawian Nsima Recipe

Malawian Nsima Recipe. Malawian Nsima pronounced en-see-ma is a thick porridge made of corn that can be shaped into mounds or patties.

It is the national dish of Malawi and served with a number of different types of sauces. The Malawians have a saying “chimango ndi moyo” which means “maize for life”.  

The dish is so integral to Malawian culture that locals eat it for breakfast, lunch and supper! Nsima is the staple carbohydrate dish of the region: a starchy, thick porridge made from cassava, corn, or other starchy flour.

It is usually prepared from one of the two kinds of corn flour in Malawi: Ufa wa m’gaiwa (the whole corn kernel) and Ufa woyera (starchy maize flour).

The local families often grind the floor themselves through a pestle and mortar, or buy mass-produced flour from local shops.

Nsima is typically served with a variety of different flavors. The patties are served up with a tasty sauce of fish, meat or vegetables. They can also be served as a replacement for mashed potatoes with vegetables and beans.

 

 

RECIPE INGREDIENTS

Nsima:

3 Cups water

1 cup cold water

2 1/2 cups cornmeal

 

Chicken curry:

3 tablespoons vegetable oil, divided

2 medium white onions, sliced into 1/4-inch half-moons

3 celery stalks, sliced 1/4-inch thick

4 garlic cloves, minced

Kosher salt, to taste

Freshly ground black pepper, to taste

4 large carrots, sliced in 1/4-inch rounds

1 can tomato paste

1 can whole peeled tomatoes

1/2 cup white distilled vinegar

1 lemon, juiced

1/4 cup yellow curry powder

5 pounds bone-in, skin-on chicken pieces

1 pinch granulated sugar (optional)

READ ALSO:   Libyan Soup with Lamb and Mint(Sharba Libiya)

 

 

DIRECTIONS ON HOW TO MAKE MALAWIAN NSIMA RECIPE

Nsima Recipe:

  1. On a medium heat, place the 3 cups of water in a saucepan.
  2. In a bowl, make a paste using part of the cornmeal and all the cold water. Add the paste to the boiling water
  3. Stir with a spatula until the mixture has a thick porridge like texture. Cover the saucepan and simmer for 15 minutes
  4. Turn heat to the lowest setting, remove the lid and gradually add the rest of the cornmeal, stirring constantly. Continue until the mixture thickens to the desired consistency.
  5. Cover and cook on lowest heat for another 5 minutes. Stir before serving and shape as desired.

 

Chicken Curry Recipe:

  1. In a saucepan, heat 2 tablespoons of the oil over medium heat. Add onions, celery, and garlic and season with a pinch each of salt and pepper. Cook and stir for 4 minutes, or until vegetables are translucent.
  2. Add the 1 remaining tablespoon of oil and the carrots and tomato paste. Cook for about 1 to 2 minutes, then add the whole peeled tomatoes, using spoon to break them up in the pot to 1/2-inch pieces. Add vinegar, lemon juice, and curry powder and mix together.
  3. Add the chicken pieces and season generously with salt and pepper; stir together. Pour enough water in the pot to cover the chicken (you may need to add more as the stew reduces).
  4. Bring to a simmer, reduce heat to a low, and cover. It takes at least 1 to 1 1/2 hours for the chicken to become fully tender, but it can also stay on the stove all day. The longer it simmers, the stronger the flavors and the more tender the chicken will be.
  5. Taste and season with more salt and pepper as needed, and a pinch of sugar. Serve over nsima.
READ ALSO:   Samaki Wa Kupaka(Grilled Fish In Coconut Sauce)

 

 

HERE ARE MORE RECIPES YOU CAN ENJOY TOO

 

MAN SHALL NOT LIVE BY BREAD ALONE,BUT BY EVERY WORD(JESUS) THAT PROCEEDETH OUT OF THE MOUTH OF GOD.kjv

Malawian Nsima Recipe

Serves: 2 Prep Time: Cooking Time:
Nutrition facts: 50 calories 1g fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • Nsima:
  •  
  • 3 Cups water
  •  
  • 1 cup cold water
  •  
  • 2 1/2 cups cornmeal
  •  
  •  
  •  
  •  
  • Chicken curry:
  •  
  • 3 tablespoons vegetable oil, divided
  •  
  • 2 medium white onions, sliced into 1/4-inch half-moons
  •  
  • 3 celery stalks, sliced 1/4-inch thick
  •  
  • 4 garlic cloves, minced
  •  
  • Kosher salt, to taste
  •  
  • Freshly ground black pepper, to taste
  •  
  • 4 large carrots, sliced in 1/4-inch rounds
  •  
  • 1 can tomato paste
  •  
  • 1 can whole peeled tomatoes
  •  
  • 1/2 cup white distilled vinegar
  •  
  • 1 lemon, juiced
  •  
  • 1/4 cup yellow curry powder
  •  
  • 5 pounds bone-in, skin-on chicken pieces
  •  
  • 1 pinch granulated sugar (optional)

Instructions

Nsima Recipe:

 

On a medium heat, place the 3 cups of water in a saucepan.

 

In a bowl, make a paste using part of the cornmeal and all the cold water. Add the paste to the boiling water

 

Stir with a spatula until the mixture has a thick porridge like texture. Cover the saucepan and simmer for 15 minutes

 

Turn heat to the lowest setting, remove the lid and gradually add the rest of the cornmeal, stirring constantly. Continue until the mixture thickens to the desired consistency.

 

Cover and cook on lowest heat for another 5 minutes. Stir before serving and shape as desired.

READ ALSO:   Mauritian Hakien Recipe

 

 

 

 

Chicken Curry Recipe:

 

In a saucepan, heat 2 tablespoons of the oil over medium heat. Add onions, celery, and garlic and season with a pinch each of salt and pepper. Cook and stir for 4 minutes, or until vegetables are translucent.

 

Add the 1 remaining tablespoon of oil and the carrots and tomato paste. Cook for about 1 to 2 minutes, then add the whole peeled tomatoes, using spoon to break them up in the pot to 1/2-inch pieces. Add vinegar, lemon juice, and curry powder and mix together.

 

Add the chicken pieces and season generously with salt and pepper; stir together. Pour enough water in the pot to cover the chicken (you may need to add more as the stew reduces).

 

Bring to a simmer, reduce heat to a low, and cover. It takes at least 1 to 1 1/2 hours for the chicken to become fully tender, but it can also stay on the stove all day. The longer it simmers, the stronger the flavors and the more tender the chicken will be.

 

Taste and season with more salt and pepper as needed, and a pinch of sugar. Serve over nsima.

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