Nsima with Ndiwo

Pour the water into a large heavy-bottomed pot and bring to a boil over high heat. Sprinkle in one cup of the maize flour while stirring constantly with a wooden spoon to make a thin, smooth porridge.

Reduce the heat to medium-low, cover the pot, and let the thin porridge simmer for ten minutes, stirring occasionally to prevent it from sticking to the bottom of the pot or forming lumps.

Remove the lid and begin adding the remaining maize flour gradually, one handful at a time, stirring vigorously and pressing out any lumps after each addition until the mixture becomes very thick and stiff.

Continue stirring the nsima forcefully for five more minutes over low heat until it pulls away cleanly from the sides of the pot and forms a smooth, cohesive mass that holds its shape when pressed.

While the nsima cooks, prepare the ndiwo relish. Heat the vegetable oil in a separate pan over medium heat, add the diced onion, and sauté for three minutes until softened and lightly golden.

Add the diced tomatoes to the onion and cook for three minutes until they break down. Add the soaked beans with just enough water to cover, then simmer for twenty minutes until the beans are tender.

Add the chopped leafy greens to the bean mixture, season with salt, and cook for five more minutes until the greens are tender and the relish has thickened, with most of the liquid absorbed.

Wet a wooden spoon and scoop portions of nsima, shaping them into smooth rounds on individual plates. Serve with the bean and greens ndiwo alongside, eating by hand by rolling small balls of nsima into the relish.