Everything about Nshima totally explained
Nshima or
nsima is a
cornmeal product and a
staple food in
Zambia and
Malawi. It is made from ground
maize (corn)
flour known locally as
mielie-meal. Nshima is very similar to
ugali of East Africa,
sadza of
Zimbabwe,
pap (food) of
South Africa and
fufu of West Africa.
History
Maize was introduced to
Africa from the
Americas between
16th and
17th century. Prior to this,
sorghum and
millet were the principal
cereals in most of
Sub-Saharan Africa. Maize was readily accepted by African farmers as its
cultivation was very similar to that of sorghum but with significantly higher yields. Eventually maize displaced sorghum as the primary cereal in all but the drier regions. Nshima is still made from sorghum flour though it's quite uncommon to encounter such.
Cassava, which was also introduced from the Americas, can also be used to make nshima, either exclusively or mixed with maize flour, and is considered a
delicacy by some.
Preparation
The maize flour is first boiled with water into
porridge and then skillfully 'paddled', not stirred, to create a thick paste with the addition of more flour. Zambians consider cooking nshima an art form with the aim of achieving the correct texture and taste. Malawians look at the whole process from cooking to eating as an art and it proves difficult for all first timers to eat nsima.
The meal
Nshima is almost always eaten with two
side dishes, known as "relishes": a
protein source, usually
meat,
poultry,
fish or groundnuts (
peanuts); and a
vegetable, often
rapeseed,
chibwabwa (
pumpkin leaves) or
cabbage. The sides are known as
Ndiwo or
Umunani in the local languages.
Eating customs and etiquette
Traditionally diners sit around a table or on the floor surrounding the meal. The diners have to wash their hands as nshima is eaten with bare hands. This is done with a bowl of water. Alternatively the host or one of the younger people present pours water from a pitcher over the hands of the elders or guests into a receptacle bowl. Eating is done by taking a small lump into ones palm, rolling it into ball and dipping it into the relish. An indentation in the nshima ball can be made to help scoop the relish or gravy.
Westerners who are unaccustomed to eating with bare hands are free to use a knife and fork. As with many African
traditions, age is very important. Washing before the meal, eating and washing after the meal generally starts with the oldest person, followed by everyone else in turn by age.
Importance of nshima
Many Zambians take their nshima very seriously with some considering any meal without it a mere snack. It is eaten by all segments of the population from the low income to the elite. Many Westerners, however, tend to find it bland and tasteless.
Nshima is relatively cheap and affordable for most of the population, although occasionally prices have risen due to shortages, contributing to
economic and
political instability.
Further Information
Get more info on 'Nshima'.
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