N'shima is made with Zambian corn meal called mealy meal. This finely ground corn is made from a variety of maiza that is different from that used in the US. I used masa, corn meal from the Mexican cuisine, to make n'shima. That gave the n'shima is yellowish hue.
You will need
1 cup mealy meal (I used masa)
2 cups water
Heat the water in a pan but do not let it boil. Add the cornmeal a little at a time stirring vigorously with each addition to prevent lumps. When all the cornmeal has been added continue to cook it, stirring with a wooden spoon.
As it cooks the mixture will thicken and the smell of raw cornmeal will go away. When it is lumpy, almost dry and well cooked n'shima is ready.
N'shima is eaten with sides like Zambian beans or tomato gravy.