NSHIMA USING SALT

Description
Zambians call their stiff cornmeal-mush staple Nshima.

Ingredients
1½ cups cornmeal

3 - 4 cups water

salt to taste

Directions
Dampen cornmeal with 1 cup of cold water. Bring 2½ cups water to a boil, add salt.

Stir in cornmeal and cook over a moderately high heat, stirring constantly until thick.

Continue cooking about 5 minutes. Add more boiling water, a little at a time, until of desired thickness.

The mixture should be quite stiff and hold its shape when turned out of the pan.

In Africa, each diner tears off walnut-sized balls of Nshima and dips it into the stew or sauce.

Serves 6 - 8.