NSHIMA(PAP), CHICKEN & KALEMBULA(SWEET POTATO LEAVES)

maize flour

🥗Healthier: whole grain flour

💰Cheaper: cornmeal

Whole grain flour adds nutrients while cornmeal is often less expensive.

chicken

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu provides a plant-based option, while thighs are more affordable than breasts.

kalembula leaves

🥗Healthier: spinach

💰Cheaper: kale

Spinach is widely available and provides similar nutrition.

vegetable broth

🥗Healthier: homemade broth

💰Cheaper: water with seasoning

Homemade broth is healthier, while seasoned water is a cost-effective substitute.

Boil water in a large pot over medium heat.

Gradually add maize meal to the boiling water while stirring continuously until smooth.

Reduce heat and continue stirring until the mixture thickens and pulls away from the sides of the pot, about 10-15 minutes.

In a separate pot, heat oil over medium heat.

Sauté chopped onions until translucent, about 3-4 minutes.

Add minced garlic and ginger; cook until fragrant, about 1 minute.

Stir in chopped tomatoes and green bell pepper; cook until softened, about 5 minutes.

Add chicken pieces to the pot and season with salt and black pepper.

Cook chicken until browned on all sides, about 10 minutes.

Pour in vegetable broth and bring to a simmer; cover and cook until chicken is cooked through, about 20 minutes.

In the last 5 minutes, add kaleambula leaves to the chicken mixture; stir well.

Serve the nshima alongside the chicken and kaleambula stew.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary