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. ---------------------------------------------------------------------------
Nutrition
Ingredients
