Making good nsima is an art. Water is brought to the boil in a large pot, then maize flour is stirred in gradually with a special wooden paddle called a mcheni, which must be stirred constantly and quickly to prevent lumps. As the mixture thickens, it takes real strength to keep stirring. When it is ready it is smooth and stiff, like very firm mashed potato.
To eat nsima the traditional way, you scoop a small ball with the fingers of your right hand, press a dent into it with your thumb, and use it to scoop up the ndiwo — the relish or side dish. Common ndiwo include ndiwo za masamba (cooked leafy greens), beans, chicken, or the beloved chambo fish from the lake. Nsima is always eaten fresh and hot.
Maize was introduced to Malawi hundreds of years ago from the Americas (it originally came from Mexico!). Before maize, Malawians made similar dishes from sorghum or millet. Today maize is the most widely grown crop in the country, and the smell of nsima cooking is part of daily life in homes, schools and markets across Malawi.
Sharing nsima is an act of friendship. At mealtimes the dish is placed in the centre of the table and everyone eats from the same pot, which encourages conversation and togetherness. Guests are always offered the first portion as a sign of respect and welcome.