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Nutrition Facts
Serving Size 1 (158g) Recipe makes 4 servings
Calories 177
Calories from Fat 32		(18%)
Amount Per Serving		%DV
	Total Fat 3.6g	5%
	Saturated Fat 1.6g	7%
	Monounsaturated Fat 1.0g
	Polyunsaturated Fat 0.7g
	Trans Fat 0.0g
Cholesterol 8mg		2%
Sodium 44mg		1%
Potassium 201mg		5%
Total Carbohydrate 32.1g		10%
	Dietary Fiber 2.8g	11%
	Sugars 0.2g
Protein 5.1g		10%
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Stiff Porridge (Oshifima)

Recipe #175052 | 10 min | 5 min prep | add private note

⁽¹⁾ RATE IT NOW Print Recipe

By: Charlotte J
Jun 27, 2006

While staying with us, our friend Gerson, from Namibia talked about having this at every meal. Needless to say, while he was here in the United States he put on a pound or two. I really miss him! This recipe is an adaptation of an African staple food, served at every meal to help stretch the meats and vegetables. In Namibia, this dish could also be prepared with cassava. You can make this with water instead of milk, or you can try substituting equal parts tapioca flour for the corn meal.

SERVES 4 -6 (change servings and units)

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.

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Featured Reviews for This Recipe

From: Susiecat too

On Jun 23, 2008

This was a good accompaniment to Ugandan Groundnut Stew. I used quick-cooking grits since I didn't have any white cornmeal, but I used the same liquid proportions you have listed. I used all water, no milk. After the grits cooked to a thick consistency, I put them in a bowl that was lightly oiled with canola oil, and mixed well for a while during the cooling time. It was almost like kneading a soft dough. Very nice side, Charlotte! Made for ZWT4.

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