Nsima (like grits)
1 cup ufa (cornmeal or cassava) for two people
2 3/4-3 cups water for each cup ufa
butter or margarine optional
Use a wooden spoon to stir nsima. Heat the water in the saucepan until luke warm. Mix a little of the ufa with the water, stirring well to make sure there are no lumps. Bring to a boil, stirring well, then lower the heat and let boil gently for a few minutes. The mixture should look like a thin transparent porridge. Sprinkle the remaining ufa over, a little at a time, stirring continuously to avoid lumps from forming, until the desired consistency is reached. Keep stirring until the nsima is smooth and well cooked. A little butter or margerine may be stirred in at this stage. Serve in a dish accompanied by a relish such as pumpkin leaves or tabasco sauce.
Zitumbuwa (banana fritters)
3 ripe bananas
1 tsp. sugar
1/2 cup ufa (cornmeal)
1 pinch of salt
oil for frying
Mash the bananas and mix well with the salt, sugar, and ufa. Fry spoonfuls of this mixture in very hot oil.
Mtedza (peanut puffs)
3/4 cup finely chopped peanuts
1/2 cup margarine
2 Tbs. sugar
1/2 tsp. vanilla
1 cup flour
powdered sugar
1 pinch of salt
Preheat oven to 325 degrees. Cream margarine and sugar. Add peanuts, vanilla, and flour. Roll into small balls. Place on a greased baking sheet. Bake for 35 minutes. Remove from oven and while still hot, roll in powdered suger. Repeat rolling when cold.
Interesting recipes and all of them sound good to me.
I find it interesting how alike the food is all over the world, that is cooked from scratch....
Nsima sounds like cooking Cream of Wheat ....
Good for the Grandson, he choose interesting recipes to work with.