Oshifima (Namibian Mahangu Porridge)
Photo: Paresh Jai from Nairobi, Kenya, CC BY 2.0, via Wikimedia Commons
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The Tale of Oshifima (Namibian Mahangu Porridge)
Story updated
Oshifima, a smooth, stiff porridge made from mahangu (pearl millet) flour, is a staple of the Owambo people of northern Namibia, where mahangu has been cultivated for centuries in the region's dry, sandy soils. It's traditionally eaten by hand, dipped into meat, vegetable, or dried fish relishes.
Ingredients
Scale:· 6 servings
- 3 cups mahangu (pearl millet) flour
- 6 cups water
- Pinch of salt
Instructions
- 1Bring the water to a boil in a heavy pot with a pinch of salt.
- 2Whisk in a portion of the mahangu flour to make a thin porridge base.
- 3Gradually add the remaining flour, stirring constantly with a strong wooden spoon.
- 4Continue stirring vigorously until it forms a very thick, stiff, smooth dough, about 15 minutes.
- 5Shape into a mound using the back of the spoon dipped in water.
- 6Serve warm alongside a meat or vegetable relish.
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