Oshifima with Ombidi

Name: Oshifima with Ombidi
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Cuisine: Namibian
Ingredients: 200 g Mahangu flour; 1 litre Water; 1 tbsp Vegetable oil; 1 Onion, finely chopped; 2 Garlic cloves, minced; 2 Tomatoes, chopped; 250 g Spinach, chard or kale, chopped; 150 ml Vegetable stock; 1/2 tsp Salt

Thick mahangu porridge served with tender braised greens, tomato, garlic and onion in a simple Namibian-inspired accompaniment for a nourishing, naturally vegan meal with earthy flavour and gentle spice.

40 mins Serves 4On the Hob

Ingredients ↓Method ↓

Method

10 mins prep30 mins cook40 mins total

Bring 700ml water to a simmer. Mix the flour with the remaining water, then whisk the mixture into the pan.
Cook over low heat for 15 minutes, stirring firmly until very thick and smooth. Cover and keep warm.
Heat the oil in a second pan and soften the onion for 6 minutes. Add garlic and tomatoes and cook for 5 minutes.
Add the greens, stock and salt. Cover and braise for 8–10 minutes until tender.
Shape the oshifima into portions with a wet spoon and serve with the ombidi greens.

Notes

Use spinach, chard or kale when wild greens are unavailable.

Stir carefully as the porridge thickens to avoid lumps.

About this recipe

Oshifima is a firm Namibian porridge traditionally made with mahangu flour. This version keeps the millet base thick and smooth, then serves it with tender ombidi-style greens cooked with tomato, onion and garlic.

The porridge is stirred over low heat until it becomes sturdy enough to shape into portions. A little stock rounds out the greens without making them soupy, while a final seasoning of salt keeps the dish focused on the earthy grain and savoury vegetables.

Use spinach, chard or kale if wild greens are unavailable, and serve the oshifima warm alongside the greens so each portion can be scooped easily.