Stiff Porridge (Oshifima)

1. 1

   Heat a cup of water to boiling in a medium-sized saucepan.

2. 2

   Meanwhile, in a bowl gradually add 3/4 cup of the cornmeal to the milk, stirring briskly to make a smooth paste.

3. 3

   Add this mixture to the boiling water, stirring constantly.

4. 4

   Cook for 4 or 5 minutes while adding the remaining cornmeal.

5. 5

   When mixture begins to pull away from the sides of the pot and stick together, remove from heat.

6. 6

   Dump oshifima into a lightly greased bowl.

7. 7

   With damp hands, shape it into a smooth ball, turning in the bowl to help smooth it.

8. 8

   Serve immediately.

9. 9

   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.

* Per serving · 4 servings · Values may vary.

No additional tips available.