Nshima by Food
The nshima should be very thick (no liquid remaining) and smooth (no lumps). It may reach this point before all of the remaining cornmeal is added to the pot -- or it may be necessary to add even more cornmeal than this recipe indicates.
4 cups cornmeal (one cup per serving is sufficient)
2 tsp salt (to taste)
16 cups water (more as or if as needed)
Ingredients
4 cups cornmeal (one cup per serving is sufficient)
2 tsp salt (to taste)
16 cups water (more as or if as needed)
Responses