Oshifima
(Stiff Poridge) Recipe

Origin: Namibia Period: Traditional

Ingredients:

300g white cornmeal
250ml milk

Oshifima
(Stiff Poridge) Preparation:

Method:

Heat 250ml water to boiling point in a saucepan. Meanwhile add half the cornmeal to the milk and stirring briskly form a smooth paste. Add this mixture to the boiling water, stirring constantly. Cook for 5 minutes, whilst adding the remaining cornmeal and when the mixture begins to thicken and pull away from the sides of the pot take away from the heat.

Dump the oshifima into a greased bowl and with damp hands form in to a smooth ball. To eat tear off a piece of the 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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Other recipes with white cornmeal and milk as primary ingredients:

Beyd Mghelef

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Welcome to the Celtnet Recipes Page for Stiff Poridge

Oshifima(Stiff Poridge) Recipe

Origin: Namibia Period: Traditional

Ingredients:

Oshifima(Stiff Poridge) Preparation:

Method:

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