Zambia – Nashima and Relish

by Anaya Rajpoot

NASHIMA is a very important dish in Zambia. This ingredient is made from food, which is made from corn. It is made by mixing only 2 ingredients, put it in hot water and stir until tender. Today we are learning how to prepare food in Zambia using Nashima.

How to eat Nashmima by making a ball with your hands, push it in the middle to make a spoon shape then you combine the ingredients and eat. In Zambia or South Africa, we used rape or more leaves instead of black, but black is a good alternative. Do not use spinach or Swiss chard as they make more liquid in the pan. Try to make your container as thin as possible, we like to stick to it because it makes the plate look good. Whenever you add Coke to your liking, some people will like Crouching Killing while others will like Black Picks Well Coke.

As soon as the water reaches the boiling point, turn off the heat and start adding corn starch. Do not add corn starch while the water is boiling so that it burns. Add the flour until you have the consistency of a loose cake (depending on whether you already have the flour or not). Unfortunately, this can be bypassed-but not unless you’re a techie who knows what he’s doing. Some people like very soft porridge, while others like very hard porridge. If you use per-cooked corn, cook it for about 15 minutes. If you use raw flour, the time will be 45 minutes to an hour.

INGREDIENTS

•  red beans
• oil
• Red chili powder
• bunch of kale
• plain peanuts
• boneless beef
• onions
• tomatoes
• cornmeal
• Salt

METHOD

FOR NASHIMA

Add water to the pot and bring to a boil. Add Salt burn off the heat and slowly add the corn starch until it reaches the desired consistency (remember to thicken more during cooking). Cover and boil for 15 minutes (if using per-prepared corn) or 60 minutes. We can keep shaking it a little bit.

FOR RELISH

Start frying the meat. Add a little salt to remove moisture. You want the meat to brown well before continuing.When the meat is ready, grate or chop the onion and sweat. You don’t want to handle them, just be translucent. When the onion is cooked, add tomatoes or tomatoes and cook them until there is no liquid or until the flour is fried in oil and add the onion. Add salt and pepper. Be salty, black, because some consumers breastfeed. If you add options, add now. Cook over low heat until the bananas release the liquid. The amount of liquid is yours, make sure the meat is soft and cooked.