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.