Stiff Porridge (Oshifima)

Recipe by Charlotte J
READY IN: 10mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Heat a cup of water to boiling in a medium-sized saucepan.
  • Meanwhile, in a bowl gradually add 3/4 cup of the cornmeal to the milk, stirring briskly to make a smooth paste.
  • Add this mixture to the boiling water, stirring constantly.
  • Cook for 4 or 5 minutes while adding the remaining cornmeal.
  • When mixture begins to pull away from the sides of the pot and stick together, remove from heat.
  • Dump oshifima into a lightly greased bowl.
  • With damp hands, shape it into a smooth ball, turning in the bowl to help smooth it.
  • Serve immediately.
  • To eat in the traditional manner, tear off a piece of oshifima and make an indentation in it with your thumb. Use this hollow to scoop up stew or sauce from a communal bowl.
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