In the kitchen: Nshima recipe | World Vision<\/title>\n<meta name=\"description\" content=\"Learn how to cook traditional Zambian food with this nshima recipe, and learn how to make the meat and vegetables relishes to eat with it.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.worldvision.org\/charitable-giving-news-stories\/kitchen-nshima-recipe\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"In the kitchen: Nshima recipe\" \/>\n<meta property=\"og:description\" content=\"Learn how to cook traditional Zambian food with this nshima recipe, and learn how to make the meat and vegetables relishes to eat with it.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.worldvision.org\/charitable-giving-news-stories\/kitchen-nshima-recipe\" \/>\n<meta property=\"og:site_name\" content=\"World Vision\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/worldvision\" \/>\n<meta property=\"article:published_time\" content=\"2017-10-12T18:11:05+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2018-10-18T20:25:52+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.worldvision.org\/wp-content\/uploads\/2017\/09\/D400-1478-004_main-e1507831954778.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"672\" \/>\n\t<meta property=\"og:image:height\" content=\"506\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Kristy J. 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{"id":26927,"date":"2017-10-12T11:11:05","date_gmt":"2017-10-12T18:11:05","guid":{"rendered":"https:\/\/www.worldvision.org\/?p=26927"},"modified":"2018-10-18T13:25:52","modified_gmt":"2018-10-18T20:25:52","slug":"kitchen-nshima-recipe","status":"publish","type":"post","link":"https:\/\/www.worldvision.org\/charitable-giving-news-stories\/kitchen-nshima-recipe","title":{"rendered":"In the kitchen: Nshima recipe"},"content":{"rendered":"\n

Rosemary, 9, loves to cook, and dreams of becoming a chef (read more about her here<\/a>). One of the dishes she often makes for her family in Zambia is nshima, a cornmeal porridge with Play-Doh-like consistency. Nshima is eaten with your hands and often dipped in relishes of meat, beans, and vegetables. Bring a taste of traditional Zambian cooking into your kitchen with the following recipes.<\/p>\n

Recipe for nshima — cornmeal porridge — and relishes<\/h2>\n
Ingredients:<\/h3>\n
$\"If$
Ingredients for the relishes. (©2016 World Vision\/photo by Heather Klinger)<\/figcaption><\/figure>\n
\n
1 1-pound bag of red kidney beans<\/li>\n
1 bunch of kale<\/li>\n
1 cup of plain peanuts<\/li>\n
1 to 2 pounds of boneless beef rib meat<\/li>\n
2 large onions<\/li>\n
3 14.5-ounce cans diced tomatoes<\/li>\n
1 package cornmeal<\/li>\n
Salt and pepper<\/li>\n<\/ul>\n
Kitchen tools:<\/h3>\n
\n
5 pots or pans (we recommend 2 large stock pots or Dutch ovens, 1 large sauté pan, 1 large sauce, 1 small frying)<\/li>\n
Knife<\/li>\n
Cutting board<\/li>\n
Food processor –or– plastic bag and meat tenderizer or mallet<\/li>\n
Four serving bowls<\/li>\n
1 mixing bowl<\/li>\n
3 small to medium prep bowls<\/li>\n
5 wooden spoons (or sturdy, heat-resistant mixing spoons)<\/li>\n
Can opener<\/li>\n<\/ul>\n
Nshima instructions:<\/h3>\n
\n
Fill a large saucepan two-thirds full of water and bring to a boil.<\/li>\n
In a mixing bowl, mix 2 cups cold water and 1 cup cornmeal.<\/li>\n
Add mixture to boiling water and reduce heat to medium.<\/li>\n
Cover pot and cook 5 minutes.<\/li>\n
Then stir vigorously with a wooden spoon to remove lumps.<\/li>\n
Gradually add more cornmeal, 2 tablespoons at a time, stirring to keep porridge smooth. As it thickens, reduce additions to 1 tablespoon at a time until porridge is Play-Doh consistency (about 20 minutes).<\/li>\n
Remove from heat, cover pot, and let stand a few minutes.<\/li>\n<\/ol>\n
Kale relish instructions:<\/h3>\n
\n
Fill a large pot with water and bring to a boil.<\/li>\n
Chop kale and add to boiling water, along with ½ teaspoon salt.<\/li>\n
Reduce heat, cover pot, and allow kale to cook until wilted.<\/li>\n
Using a food processer or sealed bag with a mallet, grind the peanuts to a powdery consistency.<\/li>\n
When kale is wilted (about 30 minutes), drain enough water from the pot to keep kale covered.<\/li>\n
Add peanuts, one bowl chopped onion, one can of tomatoes, and salt and pepper to taste.<\/li>\n
Mix well, cover pot, and cook on low heat for one hour.<\/li>\n<\/ol>\n
Meat relish instructions:<\/h3>\n
\n
Cut meat into bite-sized pieces, place in a large sauté pan, and add water until meat is submerged.<\/li>\n
Bring to a boil.<\/li>\n
Once most of the water has evaporated, add the last bowl of chopped onion, last can of tomatoes, and salt and pepper to taste.<\/li>\n
Reduce heat and simmer until thickened.<\/li>\n<\/ol>\n
Bean relish instructions:<\/h3>\n
\n
Soak beans overnight.<\/li>\n
In a large pot, <\/strong>boil soaked beans for one hour.<\/li>\n
Finely chop onions and distribute evenly into three small bowls; set aside.<\/li>\n
In a small pan, fry one bowl of chopped onion with one can of tomatoes and a pinch of salt.<\/li>\n
Once the beans have finished boiling, add onion and tomato mixture to the beans.<\/li>\n
Simmer and allow to thicken.<\/li>\n<\/ol>\n
Serving instructions:<\/h3>\n
Put each relish in a different serving bowl. Nshima should be eaten with your hands and dipped in the relishes.<\/p>\n
\n
Read more recipes from around the world<\/a>! <\/i>Did you make any of these dishes? We want to see pictures! Send your photos to us at editor@worldvision.org<\/a> or tag us <\/em>@worldvisionusa on Instagram<\/em><\/a> or <\/em>Facebook<\/em><\/a>.<\/em><\/p>\n<\/body><\/html>\n","protected":false},"excerpt":{"rendered":"
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