Nsima is a Malawian culinary and dietary tradition and is also the name of a type of thick porridge made from maize flour. As a small nation in the southern part of Africa, Malawi has a vast cultural tradition and diverse food. It is often referred to as "Africa's warm heart".
Most people live in rural areas, and subsistence farming is the most popular form of farming. Consequently, dishes such as Nsima remain well-loved staples. Luhyas in Kenya were the first to discover this delicacy when they cooked thick porridge using maize flour.
During the 16th and 17th centuries, maize was brought to Africa from the Americas. All areas except those with arid climates eventually switched from sorghum to maize as the primary grain. The full substitution of maize with sorghum took place in the latter half of the twentieth century. A complex process is involved in the preparation of Nsima. It requires knowledge of pounding the maize into flour, selecting the accompanying food, and preparing and serving it. Certain customs are followed during mealtime to promote cleanliness and cohesion, as well as to regulate gluttony. A variety of crops are cultivated throughout the country.
However, one of the most important crops is maize, which is widely grown within the country and is one of its most vital crops. It is common to see maize fields waving in the wind when traveling across the country, especially in the rainy season. When maize is harvested, it is ground into flour which is then used to make Nsima.
As a staple dish for Malawians, Nsima is eaten by people for breakfast, lunch, and supper. Malawians that do manual work prefer Nsima and chambo to rice and other foods because they feel these foods keep them strong. Nsima is typically served with relish, locally known as ndiwo, as a way of adding flavor to the porridge.
Malawians' way of life is tied into the process of growing, storing, processing, and preparing the maize from which Nsima is made. The process of making Nsima is a communal tradition, and Nsima is eaten to strengthen bonds in families. At an early age, girls are taught to pound maize or sift the flour for Nsima, while young boys hunt for animals to accompany Nsima.
Community members ensure that the element is safeguarded by continuing the practice, publishing school books, organizing festivals, and revitalizing the practice. Most restaurants also have Nsima on their menus in Malawi. Knowledge about the element is passed down informally between adults and children, and through on-the-job training.