There is a trick to the stirring and this is where the mtako or flat wooden paddle or spoon come in handy. Malawians mash the mixture against the side of the pot with each stir. This breaks up the lumps. The stirring will become difficult but don't give up. You want to reach a thick, smooth consistency. One that will hold its shape. Called nsima in Malawi and Zambia, and ugali in Kenya and Tanzania this is the staple of an East African's diet. Made with corn or cassava flour the think porridge is eaten with the fingers and used to scoop up other dishes. Nsima is eaten with some type of meat or vegetable relish (ndiwo).