Oshifima Namibian stiff porridge
Updated: Jun 25
The most popular Namibian stable.
Oshifima otherwise known as stiff porridge is one of Namibia's staple food, consumed almost everyday. It is typically made with millet flour and white cornmeal , sometimes just cornmeal. It is rarely served by itself, usually served with a sauce or protein dish .
This recipe only uses white cornmeal .
PS: Oshifima is usually consumed by using clean hands to shape it into a ball, then dipping it into a sauce.
Total: 1 hr Prep: 2 mins Cook: 58 mins Yield: 2 servings
Learn how to make one of the most consumed food from Namibia. Oshifima goes well with most, if not everything and is a filling substitute for rice or polenta . This recipe serves more than 4 when served with other dishes such as vegetables and meat .
2 cups boiling water
1 cup room temperature Water
8 Tbsp maize meal (cornmeal)
3/4 cup maize meal (cornmeal)
a pinch of salt
Place a large saucepan with 2 cups of water to boil on high with salt.
In a small bowl add 8 tbsp maize flour and 1 cup room temperature water. Mix well.
Reduce heat to low and add mixture to boiling water. Stir well and cover.
When the mixture starts to bubble, stir And cover, Let bubble for about 3 minutes.
Slowly add remaining maize flour, while constantly stirring. Mixture will begin to thicken so hold pot firmly and continue to stir, until everything is well combined and smooth.
Cover and let cook for about 30 minutes. Stir well, cover and let cook another 10 mins. Stir once more and Oshifima is ready to serve .
Top with your favorite butter for extra flavor .