Oshifima with Spinach Relish (Namibian Millet Porridge)
In short: A stiff pearl millet porridge cooked until smooth, shaped into a dome and eaten with a quick spinach, tomato and onion relish. It takes about 45 min in total and makes 4 servings.
- Prep
- 15 min
- Cook
- 30 min
- Total
- 45 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 380 kcal
Oshifima is the daily staple of northern Namibia, where it is made from mahangu, or pearl millet. The flour is stirred into boiling water until the porridge is stiff and smooth, then shaped into a dome and eaten with the right hand. A pinch is pressed into a scoop and dipped into the relish. Here it comes with spinach cooked with tomato and onion, a simple, everyday pairing.
Instructions
- Bring 450 ml (2 cups) of the water to a boil in a heavy pot. Stir 100 g (1 cup) of the millet flour into the remaining 200 ml cold water until smooth.
- Whisk the paste into the boiling water and cook for 5 minutes, stirring, until it thickens into a thin porridge. Lower the heat.
- Add the remaining flour a handful at a time, stirring hard with a sturdy wooden spoon and pressing out lumps against the side of the pot. Cook for 5 to 8 minutes until stiff and smooth.
- Cover and cook on the lowest heat for 5 minutes. Meanwhile, heat the oil in a pan and cook the onion for 5 minutes until soft.
- Add the tomatoes and cook for 6 minutes until saucy. Add the spinach in handfuls, season, and cook for 5 minutes until wilted and tender.
- Stir the oshifima once more, scoop it into a wet bowl and turn it out onto a plate. Serve hot with the spinach relish.
Tips
- Pearl millet flour is sold in African grocers and online. If you can only find maize meal, use half of each for a softer, milder porridge.
- The oshifima thickens fast, so keep the heat low once you start adding the flour. A little boiling water loosens it if it gets too stiff.
Questions and answers
What does oshifima taste like?
It has a mild, slightly nutty flavor. Like most porridges of its kind, it is meant to carry the relish rather than stand alone.
Is oshifima the same as nsima or ugali?
They are the same type of stiff porridge. Oshifima is traditionally made from pearl millet, while nsima and ugali are made from maize.
Can I eat it with meat?
Yes. Oshifima goes with stewed beef or chicken, fish, beans or grilled meat such as kapana.
How long does it take to make Oshifima with Spinach Relish (Namibian Millet Porridge)?
About 45 min in total: 15 min of preparation and 30 min of cooking.
How many calories are in Oshifima with Spinach Relish (Namibian Millet Porridge)?
About 380 kcal per serving, with 12 g of protein, 61 g of carbohydrates and 10 g of fat. These values are estimates.
Nutrition per serving
| Calories | 380 kcal |
|---|---|
| Protein | 12 g |
| Carbohydrates | 61 g |
| Fat | 10 g |
| Fiber | 8 g |
| Sugar | 3 g |
| Sodium | 430 mg |
Estimated values, calculated from the ingredients.
