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Owambo Cuisines

The Owambo culture has a variety of traditional foods that are synonymous to the Owambo culture. The likes of eefukwa, which is the Bambara groundnut, eembe (wild berries), oondungu (from makalani palm), eenyandi (Diospyros mespiliformis, jackalberries), oomwenge (sugar cane), omagungu (mopane worms) ekaka (wild spinach) and oshifima (stiff porridge).

Oshifima

Oshifima is one of the most important meals in the owambo culture. It is mainly consumed at lunch and supper. There are two types of oshifima, namely mahangu porridge and Maize Meal porridge. Mahangu (Pearl millet) porridge is made with mahangu flour, the ready made oshifima has a greyish appearance and the maize meal porridge is made with maze meal flour and the ready made porridge has a white resemblance.

How To Make Oshifima

Yield: 1 large bowl

• 6 cups water
• 5 cups mahangu

1. Bring water to boil in a pot.
2. Mix 1 cup mahangu in 2 cups water in a separate bowl.
3. Pour mahangu mixture into pot and stir.
4. Reduce heat and cover pot to simmer for 5-10 minutes.
5. Mix 4 cups mahangu in pot and stir for 3-5 minutes until nicely thick.
6. Cover and cook for 10 minutes.
7. Stir again for 3 minutes (preferrably with a big wooden spoon).
8. Cover and cook for another 15 minutes, then serve.

Consumption methods and serving suggestion

To eat in the traditional manner, tear off a piece of oshifima and make an indentation in it with your thumb. Use this hollow to scoop up stew or sauce from a communal bowl. Best served with ekaka , beef, chicken, fish, okapenda (sardines), and oshikandela (sweet milk).