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Cooking nshima, traditional way
Cooking nshima the traditional way (on a wood-based burner). Cooking nshima is not easy. It takes physical work to constantly stir the maize (corn) flour as it thickens.
The maize flour is first boiled with water into porridge and then skillfully stirred, to create a thick paste with the addition of more flour. Cooking nshima is an art one has to first learn to achieve the correct texture and taste.
In the photo is Ashley Wheaton cooking nshima the traditional way. Photo adapted from Ashley Wheaton on webshots, http://travel.webshots.com/photo/1514647393077731423IMSEwf
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