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  • Serves: 2 Servings

Nsima or Ugali

  • Recipe Submitted by on

Category: Vegetables

 Ingredients List

  • 1 c Ngaiwa (white corn meal)
  • 3 c Boiling water to each cup
  • Ngaiwa


Large broad wooden spoon or paddle for stirring (mtako)

Called nsima in Malawi and Zambia, and ugali in Kenya and Tanzania this is
the staple of an East African's diet. Made with corn or cassava flour the
think porridge is eaten with the fingers and used to scoop up other dishes.

Heat the water until lukewarm and mix in a little of the ngaiwa, stirring
well to prevent lumps. Bring to a boil, always stirring and reduce the

Allow the mixture to boil gently for a few minutes. It should look like a
thin transparent porridge. Sprinkle in the remaining ngaiwa, 'pang'ono
pang'ono' (little by little), stirring continuously to avoid lumps from
forming. There is a trick to the stirring and this is where the mtako or
flat wooden paddle or spoon come in handy. Malawians mash the mixture
against the side of the pot with each stir. This breaks up the lumps. The
stirring will become difficult but don't give up. You want to reach a
thick, smooth consistency. One that will hold its shape. Nsima is eaten
with some type of meat or vegetable relish (ndiwo).

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