Oshifima II (Namibian Stiff Porridge) is a traditional Namibian recipe for a classic stiff porridge of maize meal and pearl millet flours served as a staple accompaniment. The full recipe is presented here and I hope you enjoy this classic Namibian version of: Namibian Stiff Porridge (Oshifima II).
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
Namibian stiff porridge (Oshifima)
This is a Namibian staple prepared from mahangu (pearl millet) flour or maize meal (or a mixture of both) and water that’s ready in just 10 minutes. It’s great served with Oshikandela (soured milk), grilled meat, vegetables- or meat stews.
Ingredients:
400ml water
40g fine maize meal (cornmeal)
45g mahangu flour (pearl millet flour)
pinch of salt (or to taste)
Method:
Set the water in a saucepan over medium heat. Warm the water until lukewarm then, whilst stirring constantly add the maize meal and a pinch of salt.
Cook, stirring occasionally, until the mixture starts to boil and bubble. Continue cooking for 2 minutes more.
At this point slowly add in the millet flour whilst stirring with your dominant hand. Now, continue beating with your dominant hand whilst you hold the handle of the pan with your other hand.
Reduce the heat and continue cooking, still stirring, for about 2 minutes.
Take the pan off the heat and flip the finished oshifima onto a serving plate.
)
