Malawian Nsima Mushroom Bean Relish

Ingredients

• 12 oz mushrooms, sliced
• 1 can black beans, drained
• 1 1/2 cups maize meal
• 3 tbsp neutral oil
• 1 large onion, finely diced
• 4 garlic cloves, minced
• 3 ripe tomatoes, diced
• 1 tsp smoked paprika
• 1 green chili, minced
• 1 cup vegetable stock or water
• 1 lime, cut into wedges
• 1 tsp fine salt, plus more to taste
• 2 tbsp chopped cilantro or parsley

Steps

1. Start the nsima first. Bring 4 cups water and 1/2 teaspoon salt to a boil in a heavy pot.
2. Whisk 1/2 cup of the maize meal into 1 cup cold water to make a smooth slurry, stir it into the boiling water, and simmer for 5 minutes.
3. Add the remaining maize meal in a steady stream while beating hard with a wooden spoon, then cover and cook over the lowest heat for 25 to 30 minutes, beating and scraping the base every 5 minutes so it does not catch.
4. Meanwhile heat 2 tablespoons of the oil in a wide pan over medium-high heat and add the mushrooms in a single layer. Leave them undisturbed for 3 minutes, then stir and cook for 6 minutes more, until browned and dry.
5. Do not salt the mushrooms until they have browned; salt pulls out water and they will stew instead.
6. Add the remaining oil and the onion and cook for 6 minutes until soft, then the garlic and chili for 30 seconds. Take the pan off the heat and stir in the paprika for 20 seconds.
7. Add the tomatoes and stock and simmer for 10 to 12 minutes, until thick, then fold in the beans and cook for 5 minutes, crushing a few against the pan to thicken the relish.
8. Beat the nsima hard for a final minute until stiff and smooth, then shape it into mounds and serve with the relish, the cilantro, and lime wedges.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.