Oshifima

Preparation

1. 1

   Bring 800 ml of water to the boil with the pinch of salt in a large, heavy-bottomed pot.

2. 2

   Sprinkle in a third of the millet and maize meal mix in a fine rain while whisking vigorously to avoid lumps.

3. 3

   Cook over medium heat for 5 minutes, stirring constantly, until you get a thick porridge.

4. 4

   Add the rest of the flour in small amounts, beating hard between each addition with an oiled wooden spoon: this vigorous beating is what gives oshifima its characteristic stretchy texture.

5. 5

   Gradually stir in the remaining 200 ml of water, still stirring, for another 10 minutes: the dough should pull away cleanly from the sides of the pot.

6. 6

   Lower the heat to minimum, cover, and let it steam for 8 minutes so the starch finishes cooking without catching at the bottom.

7. 7

   Remove from the heat, lightly oil your hands, shape smooth, glossy balls, and serve immediately, piping hot, alongside a stew or simmered vegetables.