Oatmeal Swallow

Ingredients

• 180 g (2 cups)traditional oats
• 710 ml (3 cups)warm water

Instructions

1. 1

   Measure the oats

   Measure the oats into the jar of a blender.

2. 2

   Soak and blend

   Pour 710 ml (3 cups) warm water into the blender. Leave the oats to soak for about 45 seconds to help develop their stretch, then blend until smooth.

3. 3

   Cook the mixture

   Pour the blended mixture into a 2-quart saucepan and set it over a lit hob. Stir continuously until it comes together, and do not leave it unattended, as it can burn.

4. 4

   Cool and serve

   Let it cool for about a minute, then serve with soup of your choice. If you are not ready to serve it, wrap it in cling film and keep it in a warmer.

What is oatmeal swallow?

Oatmeal swallow is a soft, mouldable accompaniment made by cooking oats into a smooth, stretchy mass. Swallows are served with soup and eaten as part of a meal across West African cuisines.

This version uses the wet method: oats are soaked briefly in warm water, blended, then cooked in a saucepan. The short soak and smooth blend help create an even mixture before it thickens on the hob.

Nutrition and macros by portion

The nutrition label shows one serving as written: 150 calories, 0g protein, 0g carbs, 0g fat.

The oats provide most of this dish's carbohydrate and some of its protein and fat; the water adds no energy. Serve it with soup that includes vegetables and a protein source to make a more balanced plate.

Choosing the oats

Traditional oats: the recipe uses regular oats rather than oat flour. They are blended with water, so no separate flour-making step is needed.

Warm water: use warm, not boiling, water for the brief soak. The recipe calls for 710 ml (3 cups), which gives the oats enough liquid to blend.

Getting a smooth blend

Brief soak: leave the oats in the warm water for about 45 seconds before blending. This is intended to help develop the stretch in the finished swallow.

Blend well: continue until the mixture looks smooth, without visible pieces of oats. A smooth mixture is easier to stir evenly as it cooks.

Stirring on the hob

Keep moving: stir continuously once the mixture is in the saucepan. Oats can catch on the base of the pan if left still, so stay beside the hob.

Watch for the change: cook until the mixture comes together as one cohesive mass. The recipe does not specify a separate cooking time, so use this texture cue rather than leaving it unattended.

Serving with soup

Pairing: serve the swallow with any soup of your choice, as the recipe suggests. Its mild oat flavour makes it suitable for serving alongside a more strongly flavoured soup.

Timing: allow it to cool for about a minute before serving. If the rest of the meal is not ready, the recipe suggests wrapping it in cling film and keeping it in a warmer.

Using oat flour instead

Alternative method: the description notes that oats can also be made into oat flour for the same purpose. That is a different approach from this recipe's wet method, which blends whole oats with water before cooking.

This version's key sequence is simple: soak, blend and cook. Follow the quantities and method here when making the wet version.

Recipe notes & tips

• Measure the oats and water before starting, as the mixture needs continuous attention once it reaches the hob.
• Blend the soaked oats until smooth before pouring them into the saucepan.
• Use a saucepan large enough to let you stir the mixture freely.
• Keep stirring continuously during cooking to help prevent the oats catching on the base.
• Serve after the recommended minute of cooling, alongside soup of your choice.

Variations

• Use oat flour: try an oat-flour method for the same type of accompaniment, following a method designed for flour.
• Choose a different soup: serve the swallow with another soup you enjoy.
• Adjust the batch: scale the oats and water together if you need a different amount.
• Serve promptly: make the swallow close to mealtime so it can be served warm.

Common mistakes to avoid

• Skipping the soak: leave the oats in warm water for about 45 seconds before blending.
• Blending too briefly: blend until smooth so pieces of oats do not remain in the mixture.
• Leaving it unattended: stay at the hob and stir continuously because the oats can burn.
• Stopping too soon: keep cooking and stirring until the mixture comes together.
• Serving straight away: allow it to cool for about a minute before serving.

How to store

The recipe does not give a storage time. If it is not ready to serve, wrap it in cling film and keep it in a warmer as directed; refrigerate any leftovers promptly and reheat thoroughly, stirring to soften the texture.

Frequently asked questions