Milk porridge

Stiff porridge – Oshifima – Namibia

Serves 4

1. Heat 250ml water to boiling point in a saucepan.

2. Add half the cornmeal to the milk and stir briskly to form a smooth paste.

3. Add this mixture to the boiling water, stirring constantly.

4. Cook for 5 minutes while adding the remaining cornmeal and when the mixture begins to thicken, take away from the heat.

5. Put the mixture into a greased bowl and with damp hands form into a smooth ball.

6. To eat, tear off a piece, and make an indentation in it with your thumb.

7. Use this hollow to scoop-up stew or sauce.

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