Nshima is a popular dish where Mwaksy's family come from in Zambia. It consists of a maize flour porridge and can be eaten with yoghurt or peanut butter too! Yum! Nshima is also known by lots of other names throughout the world such as Nsima, Sadza, Ugali. Mwaksy and Anna will be cooking chicken and an okra and tomato based dish known as Mulembwe.
Don’t forget, before you do any cooking make sure you’ve washed your hands to stop germs spreading to your food.
Start by preparing the vegetables, wash them and simply put them to one side until needed. Next, prepare the chicken and then put it into a bowl and, using a teaspoon measure of each, add chicken seasoning, salt and pepper, onion, garlic granules and paprika. Give the bowl a little shake and a mix to ensure the chicken is covered with seasoning and spices. Once the chicken is in the bowl, ensure your hands are washed thoroughly. It’s important to do this each time after you’ve handled raw chicken.
To make the Nshima start by adding some hot water to the maize and stir it in to make a paste. If you add more water you will have more Nshima at the end.
Next, fry the chicken thighs in a pan. The pan will be very hot so if you are making this at home, ask a grown up to help. Place skin side down to begin cooking. The chicken will sizzle when added to the hot pan, use kitchen tongs to turn the chicken after a few minutes. Leave the chicken to cook on a medium heat.
While the chicken is cooking for several minutes, let's prepare your veg and start with dicing the onions, don’t forget to ask a grown up to help with chopping. To make our sauce, add the onions, chopped tomatoes and tomato puree to the pan. Give it a good stir.
Next up prepare the Mulembwe. This consists of chopped okra and cherry tomatoes. Cut the heads off the okra and slice them into chunks, cut the cherry tomatoes in half and add to a pan. Pour over boiled water from the kettle until the veg is just covered. Add the bicarbonate of soda and watch it fizz! Leave to boil while stirring occasionally. The Mulembwe is ready when the veg is soft and slimy!
Give your sauce a stir and ensure it is looking and smelling good! Check your chicken is thoroughly cooked at this point.
To thicken up the Nshima we add the leftover maize to the pan. This bit can be tricky because you don’t want your Nshima to be too thin or too thick. It needs to be just right. Make sure you don’t have any lumps and the liquid is gone. Stir your Nshima until it is smooth.
Once the Nshima is smooth, allow it to stand for a few minutes before serving at a hot temperature.
Wash your hands again before eating. The best way to eat your Nshima with your hands, roll it into small ball-like shapes and enjoy!
Let us know if you tried this Nshima recipe in the comments below!