Chambo with nsima

Method

1. 1

   Step 1

   Season the fish with lemon juice (opens in a new tab) and 1 tsp salt and set aside.

   • 3 min

   Food safety: Keep fish chilled until you cook it.

2. 2

   Step 2

   Make the nsima: bring 800 ml of the water to the boil, whisk in a slurry of 100 g maize flour and the remaining cold water and cook 5 minutes. Beat in the rest of the flour gradually, cover and cook on low for 8 minutes, then beat until smooth and stiff. Keep covered.

   • 20 min
   • medium-low heat
   • Saucepan (opens in a new tab)

   

3. 3

   Step 3

   Meanwhile, for the relish soften the onion (opens in a new tab) in 1 tbsp oil, add the tomatoes (opens in a new tab) and salt and simmer until saucy.

   • 10 min
   • medium heat

   

4. 4

   Step 4

   Heat the frying oil in a wide pan and fry the fish until golden and crisp on both sides and cooked through.

   • 10 min
   • 175°C
   • medium-high heat
   • Frying pan / skillet (opens in a new tab)

   Food safety: Lower fish into hot oil away from you; fish is done when it flakes and is opaque at the bone.

5. 5

   Step 5

   Shape the nsima into ovals with a wet spoon and serve with the fish and relish.

   • 2 min