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Nsima ndi Ndiwo
Nsima ndi Ndiwo

Before you jump to Nsima ndi Ndiwo recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Need To Be Difficult.

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Hence, it should be fairly obvious that it’s not difficult to add healthy eating to your daily lifestyle.

We hope you got benefit from reading it, now let’s go back to nsima ndi ndiwo recipe. To make nsima ndi ndiwo you only need 15 ingredients and 9 steps. Here is how you do it.

The ingredients needed to make Nsima ndi Ndiwo:
  1. You need For nsima-
  2. Take 3/4 cup white maize flour
  3. Get 2 cups water
  4. Use For ndiwo-
  5. Provide 2 cups shredded cabbage
  6. Get 2 tbsp oil
  7. Prepare 3 cloves garlic chopped
  8. Take 1 medium size onion
  9. You need 1 medium to big tomato
  10. Get 1 pinch garam masala
  11. Provide 1 pinch turmeric powder
  12. Use 1/2 tsp dhanajeera powder
  13. Take 1 tsp chilli powder
  14. Use As per taste Salt
  15. You need 1 packet Maggi magic masala (optional)
Instructions to make Nsima ndi Ndiwo:
  1. Introduction to typically Malawian items.1. The wooden spoon - this spoon is used to mix flour and water while cooking nsima. The flat side of it helps to break the lumps while rubbing it against the wall of a pot. 2. Kambuzi chilli - these tiny orange chillies have altogether a different flavour and it's super hot. They give very typical taste to the dish. It is often pickled in vinegar and served.
  2. Making nsima takes only 10 mins. Take 2 cups of water in a thick pot. Heat it till it is warm. Sprinkle half of the maize flour over the warm water and mix it well to make it lump-free.
  3. Cover and cook for about 5 minutes on low heat. Open the lid and check the consistency- see photo no.2. the mixture should be forming big bubbles popping out and should look thick like raab/porridge. Add the rest of the flour, a little at a time and mix.
  4. Mix it round and a portion of it can be rubbed against the pot wall to break the lumps. Continue to mix until the mixture looks lump-free.
  5. Cover the pot and cook it over a grill for another 3 minutes. Open and give it one more stir.
  6. Serving - dip a small dish in water and scoop out nsima. Place it in a food warmer or a serving plate. Keep it covered in order to avoid dry surface and hard texture. It is best eaten hot.
  7. Ndiwo - heat 2 tbsp oil. Fry onions and garlic. Then add tomatoes and fry till they are soft. Add spices and fry a little. Add cabbage and mix well.
  8. Add water till the level of cabbage. Cover and cook on low heat till cabbage is cooked till soft. you may add water in between if it gets dry. The Ndiwo must have some curry while serving.
  9. How to eat - traditionally, the Malawians pinch out a portion of nsima and smoothen it by working with it between the finger and palm (as if making muthiya). You can also work against the plate surface, to be civilized. Then they dip it in the Ndiwo, pick some ndiwo along with it and eat.

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