Nshima with Ndiwo ya Nzungu

Malawian stiff maize porridge with groundnut relish and leafy greens

Origin: Malawi & Zambia, Central Africa

From the journey of Peanut.

Nshima is the foundation of every meal in Malawi, Zambia, and Zimbabwe: a stiff, smooth maize porridge made from white maize flour (ufa) that is cooked until it holds its shape, then scooped into a ball with the fingers and dipped into a relish (ndiwo). Without nshima, there is no meal. Ndiwo ya nzungu; groundnut relish; is the most important and widely eaten relish across Malawi and Zambia. Nzungu is the Chichewa word for peanut (groundnut), and the relish is made by cooking fresh or dried tomatoes, onion, and sometimes dried fish or greens together with ground peanuts or peanut paste until a thick, rust-coloured sauce forms that is deeply savoury, faintly sweet, and powerfully nutritious. The groundnut arrived in Central Africa from West Africa, spreading inland from the Senegambian coast through the interior trade routes of the Sahel, reaching the lake regions of Malawi and Zambia by the mid-18th century. On the Central African plateau; where protein is scarce and growing seasons are short: the nitrogen-fixing, oil-rich groundnut became the most important crop in the agricultural calendar. Today Malawi is one of Africa's largest groundnut producers, and groundnut paste (commonly called 'mgaiwa' or simply 'peanut butter' in local English) is a pantry staple in every Malawian household.

Ingredients

Nshima

400 g white maize flour (ufa woyera / fine white cornmeal / masa harina as substitute)
1 litre water
1 tsp salt

Groundnut Relish

200 g natural peanut butter (100% groundnuts) or freshly ground roasted peanuts
3 medium tomatoes, roughly chopped (or 1 × 400g tin crushed tomatoes)
1 medium onion, finely diced
2 garlic cloves, minced
1 Scotch bonnet or birds-eye chile, finely chopped (optional)
250 ml water
2 tbsp vegetable oil
1 tsp salt

Side

200 g fresh greens (pumpkin leaves, kale, or spinach), roughly chopped and lightly boiled, to serve

Method

Make the nshima: bring 750ml of the water to a boil in a heavy pot with the salt. In a bowl, mix the remaining 250ml cold water with 150g of the maize flour to a smooth paste. Whisk this paste into the boiling water. Cook, stirring constantly, for 5 minutes until it thickens to a smooth, lump-free porridge.
Gradually add the remaining maize flour, stirring vigorously with a wooden spoon (or the traditional nshima stick) to prevent lumps. The nshima should become very stiff and pull away from the sides of the pot. Cook for 15–20 minutes over medium-low heat, turning regularly, until it is smooth, dense, and holds a clean shape when scooped. Remove from heat and cover.
Make the groundnut relish: heat the oil in a separate saucepan over medium heat. Add the onion and cook for 8 minutes until golden. Add the garlic and chile, cook for 1 minute.
Add the tomatoes and cook for 10 minutes, stirring, until they break down into a thick sauce. In a small bowl, whisk the peanut butter with 250ml water until smooth. Add to the tomato sauce, stir well, and simmer for 10 minutes until the relish is thick, fragrant, and the oil begins to separate slightly. Season with salt.
To serve: wet your hands and scoop the nshima into smooth balls or mounds: one large mound per person, or several smaller ones. Place the groundnut relish in a bowl alongside. Add the boiled greens as a second relish. Eat by pinching off a piece of nshima, pressing it into a cup shape with your thumb, and using it to scoop the relish.

Notes

White maize flour (ufa woyera) is available at African and Caribbean grocery stores. Fine polenta is the closest widely available substitute, though it cooks somewhat differently and has a slightly different flavour. The groundnut relish is excellent as a sauce over rice or pasta if you do not make the nshima. Add dried kapenta (small dried fish, widely available at African shops) to the relish for the most authentic Malawian flavour; it adds a deep umami that transforms the dish.

The Gastrographer

Name: Nshima with Ndiwo ya Nzungu
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
Cuisine: Central Africa
Ingredients: 400 g white maize flour (ufa woyera / fine white cornmeal / masa harina as substitute); 1 litre water; 1 tsp salt; 200 g natural peanut butter (100% groundnuts) or freshly ground roasted peanuts; 3 medium tomatoes, roughly chopped (or 1 × 400g tin crushed tomatoes); 1 medium onion, finely diced; 2 garlic cloves, minced; 1 Scotch bonnet or birds-eye chile, finely chopped (optional); 250 ml water; 2 tbsp vegetable oil; 1 tsp salt; 200 g fresh greens (pumpkin leaves, kale, or spinach), roughly chopped and lightly boiled, to serve

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Journey Point Map Key

Ingredient originTrade or transit route

Became a culinary stapleColonial / trade control