Nshima

If you ask Zambians what their country's national dish is, some will say Nshima. This is a staple food in this country that has given rise to an entire sophisticated cuisine. Nshima is a dense porridge made from finely ground cornmeal. Since 2017, Nshima has been added to UNESCO's Representative List of Humanity's Intangible Cultural Heritage.

This dish has a mild flavor that compliments other dishes. Zambians typically eat Nshima with one hand, and the dish is typically served in lumps. People will break the Nshima lumps, shape them into balls with their fingers, and eat the dish. You can also make an indentation in the Nshima ball to scoop and eat the relish (which can be sauce, vegetables, or meat). To make Nshima, you must first bring water and cornmeal to a boil. Then, vigorously stir the pot until it reaches the desired thickness. Zambians frequently prepare a large pot of Nshima to serve to a large group of people.

Nshima comes in two varieties: the first does not use water until the boiling process. The second requires a small amount of room temperature water before boiling the cornmeal flour.