Nsima with Tomato and Onion Relish

Name: Nsima with Tomato and Onion Relish
Total time: 25 min
Yield: 1 serving
Ingredients: 1 cup maize flour; 5 cups water; 1 medium tomato, diced; 1 small onion, finely chopped; 1 tablespoon vegetable oil; Salt to taste; Chili flakes (optional)

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25 minTotal time

easyDifficulty

350kcal / serving

Ingredients

For 1 serving

servings

Ingredient substitutions

Vegetable oil An equal amount of sunflower or canola oil
Chili flakes A small amount of finely chopped fresh chili, or omit for a mild relish
Fresh tomato An equal amount of canned diced tomato, drained

Nutrition per serving

Estimated values for 1 serving, 350 kcal

Protein8 g

Carbohydrates67 g

Fat6 g

Fiber 5 g · Sugar 5 g · Sodium 420 mg

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Savor the creamy texture of Nsima paired with a zesty tomato and onion relish, a beloved dish from Malawi. Perfect for soaking up the vibrant flavors of the relish, it’s a delightful meal that warms the heart.

Steps

In a saucepan, bring 1.5 cups of water to a boil.
Gradually add the maize flour, stirring continuously to avoid lumps.
Cook for about 10 minutes, stirring until the mixture thickens and pulls away from the sides of the pan.
In another pan, heat the vegetable oil over medium heat.
Add the chopped onion and sauté until translucent.
Add the diced tomato, salt, and chili flakes; cook until the tomatoes soften and create a sauce.
Serve the Nsima warm alongside the tomato and onion relish, enjoying the combination of textures and flavors.

Tips for Nsima with Tomato and Onion Relish

A smooth relish should look glossy, with softened tomato pieces and enough liquid to spoon over the nsima.
If the nsima turns lumpy, keep working it firmly with a sturdy wooden spoon; a heavy saucepan helps prevent sticking.
Serve promptly: nsima firms as it cools, while the relish is easiest to scoop when warm.

Drink pairing

A crisp, dry cider
Its bright, lightly fruity character complements the zesty tomato relish without overwhelming the mild maize flavor.

0% option: Sparkling apple juice

Storage

Refrigerate leftovers within 2 hours in a covered container and use within 3–4 days. Reheat until steaming hot; nsima may firm up, so serve with the relish.