Stiff Porridge (Oshifima)

Stiff Porridge (Oshifima)

wtorek, 11 lutego 2014

Stiff Porridge (Oshifima)

Time: 10 mins

Ingredients

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

Directions

• 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.