oshifima - stiff porridge
Prep Time:
5 minutes
Cooking Time:
10 minutes
Servings:
2
Namibian staple made from mahangu flour (millet flour), maize meal or a mixture of both and water in just 10 minutes. Tastes great served with Oshikandela (soured milk), grilled meat, vegetables- or meat stews.
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Ingredients
-
400 ml/ 1 2/3 cups/ 13,5 fl oz water
40 g/1,4 oz/ ¼ cup/ 3 tbs fine maize meal (cornmeal)
45 g/ 1,6 oz/ 1/3 cup/ 3 tbs mahangu flour (pearl millet flour)
a pinch of salt to taste
Directions
Heat the pot with water over medium heat until lukewarm. Add maize meal and a pinch of salt and stir well.
Stir occasionally until the mixture starts to boil and bubble. Let cook for about 2 minutes.
Slowly add millet flour with the left hand while stirring with the right hand. Stir very fast with power, while holding the handle of the pot with one hand and the other hand is busy stirring until you have a smooth consistency.
Reduce the heat and let cook for about 1 to 2 minutes. Stir very well once more. Lift up the pot and flip Oshifima onto the plate.
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