First blanch the corn flour with boiling water to make it paste, then stir it continuously, and add corn flour continuously during the stirring process to make it finally sticky, so that the taste will be more delicate and chewy. Sima can be cooked after solidification. Africans don't have the habit of using chopsticks, so they eat Sima with their hands, just like Indian hands grab rice.
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People will knead Sima into a ball and dip it in vegetable soup or gravy. Sima is mainly composed of corn flour, which is a kind of food rich in starch, and starch is the main energy source of human body. So Africans can maintain their basic energy needs by eating Sima at one meal.
Many Africans eat Sima with some beans or vegetables, and some Africans like to eat it with chicken or fish. In some ordinary small restaurants in Africa, many Sima are served with the cheapest vegetables, so many poorer people can eat them, but richer Africans usually eat them with meat between their arms.