Stiff Porridge (Oshifima)

wtorek, 11 lutego 2014

Stiff Porridge (Oshifima)

Time: 10 mins


  • 1 1/4 cups white cornmeal
  • 1 cup milk
  • 1 cup water


  • 1 Heat a cup of water to boiling in a medium-sized saucepan.
  • 2 Meanwhile, in a bowl gradually add 3/4 cup of the cornmeal to the milk, stirring briskly to make a smooth paste.
  • 3 Add this mixture to the boiling water, stirring constantly.
  • 4 Cook for 4 or 5 minutes while adding the remaining cornmeal.
  • 5 When mixture begins to pull away from the sides of the pot and stick together, remove from heat.
  • 6 Dump oshifima into a lightly greased bowl.
  • 7 With damp hands, shape it into a smooth ball, turning in the bowl to help smooth it.
  • 8 Serve immediately.
  • 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.

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