Oshifima
A stiff porridge from northern Namibia's Owambo people, a staple for over two-thirds of Namibia's population. Unlike the site's existing ugali and sadza, both traditionally made from maize — a New World crop only introduced to Africa after 1500 — real oshifima is made from mahangu (pearl millet), a grain cultivated in the region for roughly 4,000 years and well suited to Namibia's arid north; maize has become a common but non-traditional substitute in many households today, the reverse framing of how ugali and sadza should be understood.
Vegan
Ingredients
- 3 cups mahangu (pearl millet) flour
- 4 cups water
- Salt (optional)
Steps
- Mix a portion of the millet flour with cold water into a smooth slurry.
- Bring the rest of the water to a boil, then stir in the slurry and cook down while stirring.
- Gradually add the remaining flour, beating vigorously until it forms a very stiff, smooth, elastic mass.
- Shape into a dome and serve with a stew, greens, beans, or meat, eaten by hand.