Nshima with Greens and Groundnut Relish

Ingredients

• 2 cups white maize meal, divided
• 4 cups cold water, plus more as needed
• 1 tbsp vegetable oil
• 1 onion, chopped
• 1 tomato, chopped
• 1 bunch collard greens or kale, stemmed and shredded
• 1/3 cup ground roasted peanuts
• 1 garlic clove, minced
• Salt to taste

Before you cook

• Shred the collard greens finely and chop the onion and tomato.
• Grind the roasted peanuts coarsely if not already ground.

Steps

1. Bring the water to a boil in a heavy pot.
2. Sprinkle in about a third of the maize meal, stirring constantly, and let it cook for 2 minutes to form a loose porridge base.
3. Reduce the heat to medium-low.
4. Add the remaining maize meal a spoonful at a time, stirring continuously with a wooden spoon or stick.
5. Keep stirring and folding for 8 to 10 minutes, pressing out lumps, until the mixture becomes very thick, smooth, and pulls away from the sides of the pot.
6. Cover and keep the nshima warm over the lowest possible heat while you make the relish.
7. Heat the oil in a separate pan over medium heat and cook the onion for 5 minutes until soft.
8. Add the tomato and cook for 3 minutes until it breaks down.
9. Add the shredded greens and a splash of water, cover, and cook for 6 minutes until wilted and tender.
10. Stir in the ground peanuts and garlic, and cook for 2 more minutes until the relish thickens.
11. Season with salt to taste.
12. Scoop the nshima into individual mounds and serve alongside the greens relish, eating by pinching off pieces of nshima to scoop up the relish.