Nshima is Zambia’s staple maize-meal porridge, commonly served with a savory relish such as beef and tomato stew plus greens.
Cook the nshima slowly, stirring until smooth and firm enough to portion. The beef stew can simmer alongside it until tender and richly seasoned.
Add the maize meal gradually and keep stirring to avoid lumps; the finished nshima should hold a soft mound without becoming dry.
Serving Suggestions
Spoon the beef stew and greens beside the nshima and eat with pieces of nshima used to scoop up the relish.
Recipe Notes
The stew keeps for up to three days refrigerated. Nshima is best freshly made, but leftovers can be sliced and pan-fried.
Zambian Nshima with Beef Stew
Smooth maize-meal nshima served with tender beef in tomato-onion sauce and sautéed leafy greens.
Ingredients
Equipment
Method
Cook the Beef:
- Heat the oil in a Dutch oven and brown the beef in batches.
- Add the onion and cook until soft. Stir in the garlic, tomatoes, tomato paste, paprika, and a pinch of salt.
- Add enough water to barely cover, cover the pot, and simmer for 40 minutes or until the beef is tender. Uncover to reduce the sauce if needed.
Make the Nshima:
- Bring 3 cups of the water and the salt to a simmer in a heavy saucepan. Whisk in 1 cup of the maize meal.
- Cook for 5 minutes, then add the remaining maize meal gradually while stirring firmly.
- Add the remaining water a little at a time and stir until smooth, thick, and moundable, about 10 minutes.
Cook Greens and Serve:
- Warm the oil in a skillet, add the greens, and cook until tender, about 5 minutes.
- Spoon nshima onto plates and serve with the beef stew and greens.
Nutrition
Notes
- Nshima should be smooth and firm but not dry.
- Use a long wooden spoon because the mixture becomes thick as it cooks.
