Namibian stiff porridge (Oshifima)
Namibian staple made from mahangu flour (millet flour), maize meal or a mixture of both and water in just 10 minutes. Tastes great served with Oshikandela (soured milk), grilled meat, vegetables- or meat stews.
Prep Time3 minutes mins
Cook Time7 minutes mins
Total Time10 minutes mins
Course: Side Dish
Cuisine: African, Namibian
Keyword: how to make mahangu porridge, how to make pap, mahangu pap, mielie pap, Namibian cuisine, Namibian food, Oshifima, Oshifima shomahangu, Oshiwambo traditional food, pap, shiwambo traditional food, Vegan
Servings: 2 servings
Author: Ester | esterkocht.com
- 400 ml/ 1 2/3 cups/ 13,5 fl oz water
- 40 g/1,4 oz/ ΒΌ cup/ 3 tbs fine maize meal (cornmeal)
- 45 g/ 1,6 oz/ 1/3 cup/ 3 tbs mahangu flour (pearl millet flour)
- a pinch of salt to taste
Heat the pot with water over medium heat until lukewarm. Add maize meal and a pinch of salt and stir well.
Stir occasionally until the mixture starts to boil and bubble. Let cook for about 2 minutes.
Slowly add millet flour with the left hand while stirring with the right hand. Stir very fast with power, while holding the handle of the pot with one hand and the other hand is busy stirring (SEE VIDEO) until you have a smooth consistency.
Reduce the heat and let cook for about 1 to 2 minutes. Stir very well once more. Lift up the pot and flip Oshifima onto the plate.
- Immediately after cooking, before serving, fill the bottom of the pot with water to let soak and clean the sides of the pot. Clean the wooden spoon too. Because once the porridge has hardened, it's very hard to clean off.