top of page

Welcome to Debby's Kitchen- The Blog

Post: Welcome


Nshima as called by Zambians and also popularly known among other southern Africans as Ugali or Sadza. Although I have another recipe showing a different method of how to make Nshima (check it out here), this method I'm about to share in this post is a lot simpler and lumps proof! So you are bound to have a lump free Nshima with no stress. A quick and easy one, so let's get into it.




-2 cup maize meal

-1 cup cold water

-2 cups boiling water



-Cling film

-Wooden cooking spoon

-Small/Medium size pot


- As the water boils in the pot, mix the 1 cup of cold water with 1 cup of maize meal. Stir together properly. Then add it to the boiling water and stir properly altogether. Stir for about 2-3 minutes and then leave to boil on medium/low heat for about 3 minutes.

-After bringing to boil, gradually add the maize meal to it until it becomes thicker- to the consistency that you would like it to be, ie how hard or soft you want your Nshima to be. Then turn properly for about 1-2 minutes.

-Add a little bit of cold water, and turn down the heat to the lowest and bring to boil for about 3-5 minutes. This will allow the nshima to cook properly.

-After it boils, turn it around properly again for few minutes. If it is at the consistency you want it to be at then, serve and enjoy with what you desire!

If it is not at the consistency you want, to make it softer add a little bit more water and turn properly for few minutes. If it is too soft, add a little bit more maize meal, turn properly, add a little bit of cold water to bring it to boil- then repeat the last step above.

Check out the reels section of my Instagram page for a quick video showing the process here.

Any questions, feel free to send an email or message on any of my social media platform.

17 views0 comments

Recent Posts

See All

To kick off the travel side of this blog and my exploring of African culture through travel, Kenya was definitely the best country to start it of with! I had such a lovely and great time in this East

Post: Blog2 Post
bottom of page