Nshima

• cups cornmeal (one cup per serving is sufficient)↗4
• teaspoons salt (to taste)↗2
• cups water (more as or if as needed)16

Step-by-step instructions

1. 1

   Pour cold water (two and 1/2 cups for each cup of cornmeal) into a large pot. Over high heat, begin to bring to a boil.

2. 2

   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. Continue cooking (and stirring) until the mixture begins to boil and bubble. Reduce heat to medium and cook for a few minutes.

3. 3

   Cooking the mixture over medium heat, add the remaining cornmeal, as before, sprinkling it spoonful by spoonful as you continue to stir. 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.

4. 4

   The nshima should be very thick (no liquid remaining) and smooth (no lumps). It may reach this point before all of the remaining cornmeal is added to the pot -- or it may be necessary to add even more cornmeal than this recipe indicates.

5. 5

   Once the desired consistency is reached, turn off heat, cover the pot, and allow the nshima to stand for a few minutes before serving. Serve nshima immediately, hot, with the ndiwo of your choice.

6. 6

   With clean hands, tear bits of nshima off and use them to scoop up the ndiwo.