Nshima (1-2 servings)
In a saucepan, stir 2/3 cup white corn meal into 1 cup cold water.
Bring to boil over medium high heat, stirring constantly until boiling.
Cover and reduce heat to very low and simmer for 10 minutes.
Remove from heat and let sit covered for 5-10 minutes.
To make a smooth Nshima, beat the mixture by pulling the wooden spoon towards the side of the pot and pressing the lumps out between the pot and the spoon.
To serve, use a large metal spoon to form lumps (about ½ cup each).
To keep the Nshima from sticking to the spoon, keep it wet with cold water.
Serve Nshima with African relish (meat (chicken, beef or fish)) in sauce, brown beans in tomato sauce or vegetables (hot cabbage slaw preferred)