I love a soft nshima! I've realised that nshima preference is really a matter of what one grew up eating. I absolutely cannot stand hard nshima. And other Zambians say they don't feel full when the nshima, is soft which always makes me laugh. And apparently soft nshimas (especially with tute / casava) are for the bougee of Zambian society? 😂 Anyway nice video. The softness of your nshima was perfect and just right
I've been in Zambia for a little. It's used to go along with food that has salt/seasoning. It's like bread, naan,pasta, tortilla, rice, or any other carb you eat!
One reason could be the water boiling is too hot, or you not mixing the bottom enough, before it starts simmering, another is the porridge is too light, thefore when you are adding more mealie its causing the lamps. Try and reduce the heat and make the porridge a little thicker, just enough for it to still simmer i.e you still have bubbles boiling over. Hope this helps 😊
I love a soft nshima! I've realised that nshima preference is really a matter of what one grew up eating. I absolutely cannot stand hard nshima. And other Zambians say they don't feel full when the nshima, is soft which always makes me laugh. And apparently soft nshimas (especially with tute / casava) are for the bougee of Zambian society? 😂 Anyway nice video. The softness of your nshima was perfect and just right
Lovely
Looks like West Africa Fufu....and almost cooked like Ugali Kenya Steple food ...it's only that ours we add more floor to make it like a cake 😀❤
Maize meal is the real thing to us. If you add flour and tastes like cake, you fail greatly 🤭
On the east of Kenya we just make it with maize flour, Sima we also call it Ugali
@@cincilahub2262 I meant for it to be Ugali, it supposed to slightly harden like a cake but not literally be a cake 😃
@@AmuRa606 The whole of Kenya makes ugali with maize flour. 🙂
So it's like malt o meal
Good lesson
So how long does the whole process take once you put the mealie meal in the water
@johnkangombe3494 for this size, 5-10 minutes but the bigger the size, the longer you'd have to cook.
Nation Abkhazians have the same food, its name is Abysta. It’s making by corn grits and flour
No salt no seasoning is it tasty or tasteless
Yes it is 😊it's a staple food so it's used as a base to eat with anything
I've been in Zambia for a little. It's used to go along with food that has salt/seasoning. It's like bread, naan,pasta, tortilla, rice, or any other carb you eat!
I don't see any need for salt since the accompaniment has salt
😂😂😂
It is tasteless it goes with the food that has taste.
I keep having lumps when it’s time to finish cooking the nshima what do I do
One reason could be the water boiling is too hot, or you not mixing the bottom enough, before it starts simmering, another is the porridge is too light, thefore when you are adding more mealie its causing the lamps. Try and reduce the heat and make the porridge a little thicker, just enough for it to still simmer i.e you still have bubbles boiling over. Hope this helps 😊
My nshima still tastes raw🥲
@@susellar4511 you have to let it simmer a little longer.
When boiling for 10 mins do we do on medium or low?
High
@@gzt4377 I'd advise, medium.
Thanks for the video and much appreciated. Now what if i want to make a harder nshima ninshi its to use this method and add more mealie meal?
@tanmoon19 yes, just add more mealie meal if you want to make it harder.
❤
恩希玛 原来郭德纲说的是真的