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Stiff Porridge (Oshifima)

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)20.069
Energy (kCal)700.89
Carbohydrates (g)128.9204
Total fats (g)13.4536
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 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. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    white cornmeal 1 1/4 cups 552.05 117.2572 12.383 5.4748
    milk 1 cup 148.84 11.6632 7.686 7.9788
    water 1 cup 0.0 0.0 0.0 0.0

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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