Heat a cup of water to boiling in a medium-sized saucepan.

Meanwhile, in a bowl gradually add 3/4 cup of the cornmeal to the milk, stirring briskly to make a smooth paste.

Add this mixture to the boiling water, stirring constantly.

Cook for 4 or 5 minutes while adding the remaining cornmeal.

When mixture begins to pull away from the sides of the pot and stick together, remove from heat.

Dump oshifima into a lightly greased bowl.

With damp hands, shape it into a smooth ball, turning in the bowl to help smooth it.

Serve immediately.

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.