Dish

Oshifima

Maize porridge

Oshifima is made by mixing mahangu flour with water to form a dough, which is then cooked over a low heat until it becomes a thick porridge. The dish is often served with meat or vegetables, and is a great source of carbohydrates and protein. Oshifima is also gluten-free, making it a great option for people with celiac disease or gluten intolerance. The dish has a slightly nutty flavor and a dense texture, and is a popular comfort food in Namibia.

African cuisine› Southern African cuisine› Namibian cuisine

Porridge

Origins and history

Oshifima has been a staple food in Namibia for centuries, and is an important part of the country's cultural heritage. It is often served at special occasions such as weddings and funerals, and is a symbol of unity and community.

Dietary considerations

Gluten-free

Variations

There are many variations of oshifima, with some recipes calling for the addition of milk or butter to the dough. Some recipes also call for the addition of spices such as cumin or coriander, or sweeteners such as honey or sugar.

Presentation and garnishing

Oshifima is traditionally served in a large bowl, with the meat or vegetables placed on top. The dish can be garnished with fresh herbs such as parsley or cilantro, or with a sprinkle of paprika or chili powder for added flavor.

Tips & Tricks

To make the dish lighter, you can use less flour and more water. You can also experiment with different spices and sweeteners to create your own unique version of oshifima.