Recipes › Dinner

Nshima (Zambian Maize Porridge)

Nshima (Zambian Maize Porridge) – Forkwise recipe card (illustration, no photo yet)
DinnerZambian⏱ 25 minServes 4MediumForkwise original⭐ Star recipe · PlusGluten-freeEgg-freeDairy-freeDiabetic-friendlyLactose-freeNut-free
Open in the Forkwise app – save, scale & shop

🌾 Gluten-free by ingredient. Every ingredient in this recipe was checked against our strict gluten-free list. It has not been test-cooked or lab-tested. If you have coeliac disease, check the label of every product you use (for example “gluten-free” on spices, stock or oats) and avoid cross-contact in your own kitchen. How we check recipes

A Forkwise original recipe, written by Forkwise. Not yet kitchen-tested.

Ingredients

  • 6 cups water
  • About 3 cups white mealie meal (roller or breakfast meal)

🔒 A Star recipe for Plus members

Star recipes are Forkwise originals and recipes Tijana cooks and trusts. Join Forkwise Plus to see the full ingredient list and method.

Get Forkwise Plus – US$5/month

Already a member? Open it in the app.

Pay by card or PayPal. Secure checkout by Paddle.com, our Merchant of Record.

Ingredients

  • 6 cups water
  • About 3 cups white mealie meal (roller or breakfast meal)

Method

  1. Bring the water to a near boil in a heavy pot.
  2. Sprinkle in about 1 cup of the mealie meal, stirring all the time, to make a thin porridge. Cover and let it bubble gently for 5 minutes.
  3. Now add the remaining mealie meal a handful at a time, stirring hard with a strong wooden spoon (a cooking stick) and pressing the lumps against the side of the pot.
  4. Keep adding and stirring until the nshima is thick, smooth and pulls away from the pot. Cover and leave on very low heat for 2 to 3 minutes.
  5. Wet a serving spoon and shape the nshima into smooth mounds. Serve hot with a relish such as kapenta, chibwabwa or village chicken.

Gluten-free check: White mealie meal is pure ground maize. Choose a brand milled only from maize, and skip any pack that warns it may contain wheat.

Recipe source: Forkwise · © Forkwise (original recipe) · Original recipe written by Forkwise; not yet kitchen-tested
No photo yet – illustrated placeholder.