Nshima 101

Erin "helping" make nshima in Bulyambeba

Nshima (shee-mah), a main staple in Zambia, is made from dried, ground, white corn.  It’s similar in texture to cream of wheat or grits, just much firmer.  You ball it up with your hand in small pieces, dip it in “gravy” and enjoy it’s deliciousness!  The ladies of Bulyambeba (along with many others) have tried to tell me/show me how to make it…I have yet to try it on my own, but here’s what I've observed is the process:

1. Put a big pot of what over an open fire to boil
2. Mix in a little bit of “mealie meal” (the ground corn)
3. While trying not to cry your eyes out from the smoke from the fire or get burned by the flames, mix the mealie meal constantly…you may need to rotate around the fire and wipe the tears from your eyes, causing the women of the village to laugh profusely – at least they are amused.
4. After a little while (not quite sure how they gauge the time, they just seem to know when it’s right), add mealie meal to the pot one bowl at a time and KEEP STIRRING!  If you are adding the mealie meal for the person stirring (village sized pots are a two person job), just listen for the "Now!"
5. While adding more and more mealie meal, keep stirring as nshima takes form and thickens up.  If necessary, place your foot on the hot pot so it doesn’t tip over as you stir.
6. If you are not quite strong enough to stir the almost complete nshima (it gets pretty thick) or are too afraid to put your foot against the pot so it doesn't fall over, relinquish the big wooden spoon to someone who is so the nshima doesn’t get lumpy.
7. Once the nshima is ready, enjoy a huge portion with "gravy"...I'll have Jon teach you how to make that later (he's a much better cook anyway!).

And that’s how it’s done!  Easy, right???