Nshima

Preparation

1. Bring 800ml of the water to a boil in a large pot.
2. Mix 150g of the maize flour with the remaining 400ml of cold water to form a smooth, lump-free paste.
3. Pour the paste into the boiling water while stirring vigorously. Stir continuously for 5 minutes until the mixture thickens into a smooth porridge.
4. Gradually add the remaining 250g of maize flour, one handful at a time, stirring thoroughly between each addition. Work quickly and firmly to incorporate without lumps.
5. Reduce heat to the lowest setting. Cover and cook for 10 minutes.
6. Remove the lid and stir vigorously for 5 minutes, scraping the sides and folding the mixture in on itself until it is smooth, thick, and pulls away from the sides of the pot cleanly.
7. Cover again and cook for a final 5 minutes. Nshima is ready when it is dense, smooth, non-sticky, and holds its shape when spooned.