Oat swallow — oatmeal dough

🌾 A soft oat dough made from finely blended plain oats and water. This contemporary accompaniment is served with Nigerian soups and stews.

Ingredients

• 240 g plain oats, preferably small or quick-cooking flakes
• 650 ml cold water
• Up to 100 ml extra water for adjustment

Preparation

Check that the oats are plain and weigh 240 g. Prepare a heavy-bottomed pan and sturdy spatula.

Blend with 650 ml cold water until as smooth as possible, in batches if needed.

Pour into the pan. Cook over medium-low heat, stirring continuously and scraping the entire base.

Once the mixture gathers, reduce the heat. Fold the dough and press small lumps against the pan. Continue gently for about 8–10 minutes, depending on the oats.

If it dries before becoming even, add reserved water a spoonful at a time. If too loose, cook uncovered a little longer while stirring.

Remove when cooked and soft but able to hold its shape. Rest 2 minutes, divide into four with a damp spoon and serve immediately with soup.