Sack of mealie-meal (the other name for Nshima)
Bring half a pan of water to the boil before adding one cup of cold water and a plate (all measurements are approximate…) of mealie-meal powder. Stir thoroughly until you have a thick, bitty liquid with no lumps left. Leave to simmer for 15-20 minutes with the lid on the pan, stirring every five minutes while it thickens. There’s no exact timings apparently, so when it looks quite thick, add another plate of mealie-meal powder and pound vigorously – it will need all your strength! It should be pretty solid and smooth after a few minutes of this; the Nshima is now ready to eat but can simmer for longer depending on how heavy you like it. Serve with a sauce and vegetables, meat or fish – our favourite accompaniment is aubergines cooked in olive oil before being added to tinned tomatoes, tomato purée, garlic and mixed herbs… Enjoy!