4 Serves
81 Mins
Prepare the relish by finely chopping the onions and leafy greens using a chef's knife on a cutting board.
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TanzanianVitamin K
3 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
9 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
1 mg / 1.7 mgFolate
155 µg / 400 µgCalcium
108 mg / 1,300 mgIron
7 mg / 18 mgMagnesium
336 mg / 420 mgPhosphorus
737 mg / 1,250 mgPotassium
1540 mg / 4,700 mgSodium
1154 mg / 2,300 mgZinc
6 mg / 11 mgCopper
1 mg / 0.9 mgManganese
3 mg / 2.3 mgSelenium
36 µg / 55 µgFiber
22 g / 28 gSugar
2 g / 50 gSaturated Fat
2 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
175 gAlcohol
0 g
Heat the cooking oil in a large pot over medium heat and sauté the onions until translucent.
Add the leafy greens to the pot, season with salt and pepper, and cook until tender. Remove from heat and set aside.
In a separate large pot, bring water to a boil. Gradually whisk in the white maize meal to form a thin porridge.
Continue adding maize meal while stirring vigorously with a wooden stirring paddle until the mixture thickens into a smooth, dense dough.
Cover the pot and let the Nshima steam on low heat for a final 16 minutes to ensure it is fully cooked.
21
g5
g17
g
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Libyan