Food recipes
Stiff Porridge (Oshifima)
Stiff Porridge (Oshifima) Ingredients: cornmeal, degermed, unenriched, yellow milk, fluid, 1% fat, without added vitamin a and vitamin d water, bottled, generic Directions: Heat a cup of water to boiling in a medium-s...
Stiff Porridge (Oshifima)
Ingredients:
cornmeal, degermed, unenriched, yellow
milk, fluid, 1% fat, without added vitamin a and vitamin d
water, bottled, generic
Directions:
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.
Ingredients:
cornmeal, degermed, unenriched, yellow
milk, fluid, 1% fat, without added vitamin a and vitamin d
water, bottled, generic
Directions:
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.