Peranakan Nshima with Spicy Sambal

Ingredients

In this adaptation, we incorporate Peranakan flavors into the traditional African dish of Nshima. The original Nshima is typically served plain or with stews, while our Peranakan Nshima is enhanced with aromatic spices and served with a spicy sambal. This fusion dish combines the creamy texture of Nshima with the bold and vibrant flavors of Peranakan cuisine, creating a unique and exciting culinary experience. We alse have the original recipe for Nshima, so you can check it out.

• 2 cups (470ml) maize flour 2 cups (470ml) maize flour
• 4 cups (940ml) water 4 cups (940ml) water
• 1 teaspoon salt 1 teaspoon salt
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 tablespoon grated ginger 1 tablespoon grated ginger
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon ground turmeric 1 teaspoon ground turmeric
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon chili powder 1 teaspoon chili powder
• 1 tablespoon tamarind paste 1 tablespoon tamarind paste
• 2 tablespoons palm sugar 2 tablespoons palm sugar
• 1 tablespoon fish sauce 1 tablespoon fish sauce
• 1 tablespoon lime juice 1 tablespoon lime juice
• 1 tablespoon chopped cilantro 1 tablespoon chopped cilantro
• 1 tablespoon chopped scallions 1 tablespoon chopped scallions

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 4g, 0.5g
• Carbohydrates (total, sugars): 50g, 8g
• Protein: 5g
• Fiber: 4g
• Salt: 1g

Preparation

1. 1.
   In a large pot, bring the water to a boil.
2. 2.
   Gradually add the maize flour to the boiling water, stirring continuously to avoid lumps.
3. 3.
   Reduce the heat to low and simmer for 20-25 minutes, stirring occasionally, until the mixture thickens and reaches a porridge-like consistency.
4. 4.
   In a separate pan, heat the vegetable oil over medium heat.
5. 5.
   Add the grated ginger, minced garlic, ground turmeric, ground coriander, ground cumin, and chili powder. Cook for 2-3 minutes until fragrant.
6. 6.
   Add the tamarind paste, palm sugar, fish sauce, and lime juice to the pan. Stir well to combine.
7. 7.
   Cook the spice mixture for another 5 minutes, allowing the flavors to meld together.
8. 8.
   Serve the Nshima in bowls, topped with the spicy sambal.
9. 9.
   Garnish with chopped cilantro and scallions.

Treat your ingredients with care...

• Maize flour — Make sure to gradually add the maize flour to the boiling water while stirring continuously to avoid lumps.
• Tamarind paste — If you can't find tamarind paste, you can substitute it with lime juice for a tangy flavor.

Tips & Tricks

• For a milder version, reduce the amount of chili powder in the sambal.
• Adjust the consistency of the Nshima by adding more water if desired.
• Serve the Nshima with a side of pickled vegetables for added freshness.
• Experiment with different toppings such as fried shallots or roasted peanuts.
• Leftover Nshima can be refrigerated and reheated the next day.

Serving advice

Serve the Peranakan Nshima with Spicy Sambal hot in individual bowls. Accompany it with a side of pickled vegetables and garnish with chopped cilantro and scallions for added freshness and color.

Presentation advice

To enhance the presentation, place a small dollop of the spicy sambal on top of the Nshima and sprinkle some chopped cilantro and scallions. Serve it on a vibrant Peranakan-inspired plate to showcase the fusion of cultures.