STIFF PORRIDGE (OSHIFIMA)
While staying with us, our friend Gerson, from Namibia talked about having this at every meal. Needless to say, while he was here in the United States he put on a pound or two. I really miss him! This recipe is an adaptation of an African staple food, served at every meal to help stretch the meats and vegetables. In Namibia, this dish could also be prepared with cassava. You can make this with water instead of milk, or you can try substituting equal parts tapioca flour for the corn meal.
Provided by Charlotte J
Categories Grains
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 3
Steps:
- 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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Md Arzu
[email protected]This recipe seems like a lot of work, but it might be worth it for a special occasion.
hn miskat
[email protected]I'm not sure about the combination of flavors in this dish, but I'm willing to give it a try.
Jerry Ruwa
[email protected]This recipe is a bit too complicated for me, but it sounds delicious.
Noahs noah
[email protected]Oshifima is a new dish to me, but I'm excited to try it. It sounds like a great combination of flavors.
Mouxliasmeni patata
[email protected]This dish looks amazing! Can't wait to try it.
Najrul islam
[email protected]Oshifima is a great way to use up leftover rice. It's also a healthy and filling meal.
Hussain Mujahid
[email protected]This recipe is a keeper! I'll definitely be making it again.
Mark Mwangi
[email protected]Oshifima is a delicious and versatile dish. I've tried it with different toppings, such as fruits, nuts, and yogurt, and it's always a hit.
Ak jadoon
[email protected]This is a great recipe for a quick and easy breakfast. I especially love the addition of cinnamon and nutmeg, which gives the dish a warm and inviting flavor.
obada qaima
[email protected]Oshifima turned out great! The texture was perfect - not too stiff and not too mushy. The flavor was also on point, with a nice balance of sweetness and savoriness.