Cooking Times

20 min
Prep Time
67 min
Cook Time
87 min
Total Time

Ingredients (9 items)

4.00 cups White cornmeal
mealie meal
2.00 lbs Pumpkin leaves
or kale, chopped
2.00 cups Groundnuts
roasted, ground
4.00 large Tomatoes
diced
2.00 large Onions
chopped
0.50 tsp Bicarbonate of soda
0.25 cup Vegetable oil
2.00 tsp Salt
10.00 cups Water
divided

Instructions (8 steps)

1
Make nshima: boil 8 cups water. Gradually add cornmeal, stirring constantly.
2
Cook stirring vigorously 20 minutes until very thick and smooth.
20 minutes
3
Boil greens with bicarbonate until tender, 15 minutes. Drain.
15 minutes
4
Sauté onions until soft. Add tomatoes, cook until saucy.
12 minutes
5
Mix ground groundnuts with 2 cups water until smooth paste.
6
Add peanut paste and greens to tomato mixture. Stir well.
7
Simmer 20 minutes until thick and creamy. Season with salt.
20 minutes
8
Mold nshima into portions. Serve with ifisashi sauce on side.