Instructions

For the Nshima 

Add your water to the pot and bring to a rolling boil.

Add salt

Take off the heat and slowly add the maize flour while whisking constantly until you reach your desired consistency (remember during cooking that it will thicken more) 

Cover and leave on low heat to cook for 15 minutes (if using pre-cooked maize meal) or up to 60 minutes if not

This can be kept on low heat for a while.

For the relish

Start by frying off your meat. Add some salt to help draw out the moisture. You want the meat to be well browned before moving on.

Once your meat is done, dice or slice your onions and sweat them off with the meat. You don’t want them browning, just to become translucent.

Once your onions are cooked though add your tomatoes or tomato paste and cook until there is no liquid left or until the paste has fried in the oil and incorporated into the onions.

Add additional salt and white pepper. Be pretty liberal on the salt as your kale and meat will absorb quite a bit. If adding any optional ingredients add them now.

Cook on low uncovered until the kale has release its liquid. The amount of liquid is up to you, just make sure the meat is tender and cooked.

Dish up as described above and enjoy. Some hot sauce always goes well with this!