Oshifima na Omboga
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The Tale of Oshifima na Omboga
Story updated
Oshifima, a stiff pap made from mahangu (pearl millet), is a staple of the Owambo people in northern Namibia, where the drought-resistant grain has long dominated local agriculture. Omboga, cooked wild greens, traditionally accompanies it as an essential side.
Ingredients
Scale:· 4 servings
- 2 cups mahangu (pearl millet) flour
- 4 cups water
- 1/2 tsp salt
- 400g wild spinach or pumpkin leaves (omboga), chopped
- 1 onion, chopped
- 2 tomatoes, chopped
- 2 tbsp peanut butter
- 2 tbsp vegetable oil
Instructions
- 1Bring half the water to a boil in a heavy pot with the salt.
- 2Mix the mahangu flour with the remaining cold water into a smooth paste, then stir into the boiling water.
- 3Cook over low heat, stirring vigorously and constantly, for 20-25 minutes until it becomes very thick and stiff.
- 4Meanwhile, heat the oil in a separate pan and sauté the onion until soft.
- 5Add the tomatoes and cook until they break down into a sauce.
- 6Stir in the chopped greens and simmer for 10-15 minutes until tender.
- 7Stir in the peanut butter to enrich and thicken the relish, and season with salt.
- 8Serve the oshifima shaped into portions alongside the omboga relish.
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