I live in The Netherlands, but I'm originally from the Caribbean island Curaçao. We also have maize flour. We have the white and yellow one. We make it just like you and we also fry the boiled maize flour and eat it as bread. We eat it also with stew, soup or fried chicken, meat or fish. We make porridge with it also to eat as breakfast by cooking it in milk, instead of water. Over here in The Netherlands they call it Polenta and on my island of Curaçao, we call it Funchi. It's very nice seeing you make it, as it reminds me of home. Much love and blessings to you all❤
Hi Jenny san, One of my close friends was from Malawi when I was a student in UK. She treated us the Malawian lunch one day and we cooked Nsima together. It was really fun during cooking and we all enjoyed Nsima with fried fish❤ Your video reminds me of good memories spent with her. Thank you for posting this video!
In Uganda we call it Kawunga but it's mainly eaten in boarding schools so majority kids dont like it so if ur to cook it home especially in central Uganda some family members even dont eat😂am surprised its Malawi stable food indeed we are different but we alao eat it with beans now imagine Nsima and beans for a whole semester😂,thank u Jane love ur chanel u were so shy but I can see now on ur channel ur not shy,much love from Uganda near Kenya
I made nsima last year after watching Mr. Koga cooking nsima in Malawi but I wasn't sure of consistency. It was very tiring mixing and think it was too hard. Nsima came out good and was slightly sweet and ate with beans. Now I can try again. Hi Leon, you're a good video director now! 😻😻😻
Saying "Itadaki masu" sounds like simple words. But you put your hands together to thank God, to the person who grew those food and to the person who prepared them. Japan has many simple sayings but there are many hidden meanings and emotions. Once you have mastered Japanese, you will feel them in your heart.
Jenny-san, thank you for the cooking video. It is quite interesting. I did not know it needs so much energy to make Nsima. Let us learn more about your food and culture, I am sure your followers ( already 20000!) will enjoy it ❤
You are such a natural on camera Jenny.Delightful smile you have there.How I wish I can savour the Nsima, looks so delicious with the eggs and spinach.Yum!😋Try to introduce more of your African recipes as I find it very interesting.Feeling hungry as I was watching it too.😂Keep up the good work Jenny!💪Warmest regards from Malaysia!💕🇲🇾
Hi Jenny, you can also try it with scrambled eggs, mixed with onions, and tomatoes. Yes, we call it Sadaza, in Zimbabwe, and Niima/Ubwali, in Zambia. I am from Zimbabwe, living in Minato-Ku. God bless you, and your family.
Seems really delicious,Thanks a lot for sharing this vid! I liked the video of JennyK channel, in which you prepared Nsima in Malawi, and nice to see how you prepare Nsima in Japanese kitchen. Interesting to know how you feel about Japanese daily meal. Japanese likes to eat, but digestive system of Japanese is not strong, in comparison with people of other nations. That's one reason why Japanese portion is small. When I travelled abroad and visited restaurants, I always had to ask "doggy bag" LOL. Btw I like your cap (beret) very much, it fits you and you're very pretty!
I really enjoyed this video Jenny. I also cook sadza served with either matemba, beans or bream with a side dish of kale with peanut butter at least twice a month when my daughter visits me. Reminds me of the good old days back home when my mother used to cook for us. We ate from two big plates, one for sadza and the other for vegetables mixed with meat or beans. It was delicious and I wish I could replicate my dear mothers cooking. Thanks to online shopping mealie meal, dry beans or matemba is available on amazon!
Hi Jenny! Thank you for teaching us about Malawi. It was interesting and educational. I'm wondering if they have maize flour in International supermarkets in Tokyo or big cities in Japan? I was thinking how precious your maize flour is so because you brought it all the way from Malawi. Also, I'm Japanese but I grew up eating rice (sometimes with soup) and 1 or 2 side dishes. My mother was too busy to cook many side dishes and wash all the little plates. I do the same most of the time.
Your method is similar to how my Zambian and Zimbabwean friends prepare their sadza/pap. In Kenya specifically people from Western Kenya, we bring water to boil first then add some flour and stir to form porridge like you did at first. Let it cook for 3-5 minutes then add more flour to your desired hardness. Cover and let it cook slowly and serve once it is ready. Are you selling the maize flour here in Japan, us Kenyans could be your customers😃
