Entree: Zambia – Nshima (Thick maize porridge)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 1 hr

Total 1 hr 15 min

Ingredients

- 4 cups (960 ml) water, divided
- 2 cups (about 240 g) white maize meal (coarse)
- 1 lb (454 g) beef stewing meat, cut into 1-inch (2.5 cm) pieces
- 2 tbsp (30 ml) vegetable oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 medium tomatoes, chopped (about 8 oz / 225 g)
- 1/2 cup (120 ml; about 128 g) natural peanut butter (smooth)
- 6 oz (170 g) pumpkin leaves (chibwabwa) or spinach, chopped
- 1–2 cups (240–480 ml) beef stock or water, as needed
- 1 tsp (5 ml) salt, plus more to taste
- 1/2 tsp (2.5 ml) ground black pepper
- 1 tsp (5 ml) sugar (optional, balances acidity)
- 2 tbsp (30 ml) ground roasted peanuts or crushed unsalted peanuts (optional garnish)

Instructions

1. Pat the beef dry and season lightly with 1/2 tsp salt and 1/4 tsp pepper. Heat 1 tbsp (15 ml) vegetable oil in a heavy pot over medium-high heat and brown the beef in batches until well seared; remove and set aside.
2. In the same pot add remaining 1 tbsp (15 ml) oil, add chopped onion and cook until translucent (3–4 minutes). Add garlic and cook 30 seconds until fragrant.
3. Add chopped tomatoes and cook down until they begin to break up, about 5 minutes. Return the browned beef to the pot, add 1–2 cups (240–480 ml) stock or water to barely cover, bring to a simmer, then reduce heat to low, cover and braise until beef is tender, about 45–60 minutes.
4. While beef simmers, prepare the nshima: bring 2 cups (480 ml) of the water to a boil in a heavy saucepan. Whisk 1/2 cup (120 ml) of the maize meal into the boiling water to make a smooth porridge (this helps prevent lumps), then reduce heat to medium-low.
5. Gradually add the remaining 1 1/2 cups (360 ml) water and the remaining 1 1/2 cups (about 180 g) maize meal in small handfuls, stirring constantly with a sturdy wooden spoon or paddle. Cook and stir vigorously until the mixture becomes very stiff, pulls away from the sides, and has a smooth, dense texture, about 6–8 minutes. Form into a rough mound and keep covered, off heat, to stay warm.
6. When beef is tender, whisk the peanut butter with a little warm stock from the pot to loosen, then stir into the braised beef. Add sugar if using and adjust seasoning with remaining salt and pepper. Simmer gently 5–10 minutes so flavors meld and sauce thickens slightly.
7. Add the chopped pumpkin leaves or spinach to the peanut-beef stew, stirring until wilted and incorporated, about 3–5 minutes. If stew is too thick, add a splash of stock to loosen.
8. To serve, mound nshima on plates and spoon the peanut-beef-and-greens relish (ifisashi) alongside or over pieces of nshima; sprinkle crushed peanuts as garnish if desired.