OshifimaStiff Mahangu Porridge
This firm millet porridge is a regular accompaniment, valued for its smooth texture and ability to accompany stews, relishes, and grilled foods. When stirred properly, it becomes thick enough to shape into neat portions for serving.
Prep
10m
Cook
20m
Serves
4
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
Quantities update automatically when you change the serving size.
- 400gMahangu Flour
- 1.2lWater
- 6gSalt
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Bring the water to a boil in a heavy pot.
- 02
Stir in the salt, then lower the heat to maintain a steady simmer at about 95°C (205°F).
- 03
Gradually add the mahangu flour while stirring constantly so no lumps form.
- 04
Keep stirring until the porridge thickens and begins to pull away from the sides of the pot.
- 05
Cover and let it steam briefly over low heat, then stir again until smooth and very firm.
- 06
Shape into portions and serve warm.
Ratings & Reviews
Log in to rate and review this recipe.