Ifisashi Recipes

NSHIMA

Steps:

• Pour cold water (two and 1/2 cups for each cup of cornmeal) into a large pot. Over high heat, begin to bring to a boil.
• After a few minutes, when the water is warm, slowly add the about half the cornmeal to the water one spoonful at a time, stirring continuously with a sturdy wooden spoon. Continue cooking (and stirring) until the mixture begins to boil and bubble. Reduce heat to medium and cook for a few minutes.
• Cooking the mixture over medium heat, add the remaining cornmeal, as before, sprinkling it spoonful by spoonful as you continue to stir. It is essential to keep stirring -- if making a large quantity, it may take one person to hold the pot and another to use two hands to stir.
• The nshima should be very thick (no liquid remaining) and smooth (no lumps). It may reach this point before all of the remaining cornmeal is added to the pot -- or it may be necessary to add even more cornmeal than this recipe indicates.
• Once the desired consistency is reached, turn off heat, cover the pot, and allow the nshima to stand for a few minutes before serving. Serve nshima immediately, hot, with the ndiwo of your choice.
• With clean hands, tear bits of nshima off and use them to scoop up the ndiwo.

IFISASHI

Steps:

• Grind, chop, or pound peanuts into a fine powder. (Or you can start with natural, sugar-free peanut butter.).
• Bring a few cups of water to a boil in a large pot and add the peanuts, tomatoes, and onion.
• Cook on high heat for several minutes, stirring often.
• Reduce heat to medium and stir in greens, add salt.
• Cover and cook for 15 minutes to an hour, stirring occasionally. (Cooking time varies by type of greens used).
• Add water if mixture becomes dry and starts to scorch.
• Continue cooking until greens and peanuts are reduced to a thick sauce. Adjust seasoning and add optional ingredients if desired.
• Serve hot.