Recipe
Indian Chinese Oshifima
Spicy Fusion Oshifima: A Delectable Blend of Indian Chinese Flavors
4.6 out of 5
This recipe combines the traditional Namibian dish, Oshifima, with the vibrant flavors of Indian Chinese cuisine. The result is a unique fusion dish that tantalizes the taste buds with a perfect balance of spice and texture.
Metadata
Preparation time
15 minutes
Cooking time
25 minutes
Total time
40 minutes
Yields
4 servings
Preparation difficulty
Easy
Suitable for
Vegetarian, Vegan, Gluten-free, Dairy-free, Nut-free
Allergens
N/A
Not suitable for
Paleo, Keto, Low-carb, High-protein, High-fat
Ingredients
In the original Namibian Oshifima, the porridge is typically made with mahangu flour and served with meat or vegetables. However, in this Indian Chinese adaptation, the Oshifima is enhanced with a blend of spices commonly used in Indian Chinese cuisine. The addition of soy sauce, ginger, garlic, and chili transforms the dish into a fusion delight, infusing it with bold and spicy flavors. We alse have the original recipe for Oshifima, so you can check it out.
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2 cups (470ml) mahangu flour 2 cups (470ml) mahangu flour
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4 cups (950ml) water 4 cups (950ml) water
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2 tablespoons vegetable oil 2 tablespoons vegetable oil
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1 tablespoon soy sauce 1 tablespoon soy sauce
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1 tablespoon ginger, minced 1 tablespoon ginger, minced
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2 cloves garlic, minced 2 cloves garlic, minced
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1 green chili, finely chopped 1 green chili, finely chopped
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Salt to taste Salt to taste
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Fresh cilantro, for garnish Fresh cilantro, for garnish
Nutrition
- Calories (kcal / KJ): 250 kcal / 1046 KJ
- Fat (total, saturated): 5g, 0.5g
- Carbohydrates (total, sugars): 45g, 1g
- Protein: 6g
- Fiber: 4g
- Salt: 1g
Preparation
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1.In a large saucepan, bring water to a boil.
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2.Gradually add the mahangu flour to the boiling water, stirring continuously to avoid lumps.
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3.Reduce the heat to low and simmer for 15-20 minutes, stirring occasionally, until the mixture thickens into a porridge-like consistency.
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4.In a separate pan, heat vegetable oil over medium heat.
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5.Add minced ginger, garlic, and green chili to the pan and sauté for 1-2 minutes until fragrant.
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6.Add soy sauce to the pan and stir well.
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7.Pour the spiced mixture into the cooked Oshifima and mix thoroughly.
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8.Season with salt to taste.
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9.Garnish with fresh cilantro and serve hot.
Treat your ingredients with care...
- Mahangu flour — Ensure that the mahangu flour is finely ground for a smooth texture in the porridge.
- Ginger and garlic — Use fresh ginger and garlic for the best flavor. Finely mince them to evenly distribute their taste throughout the dish.
- Green chili — Adjust the amount of chili according to your spice preference. Add more for extra heat or reduce for a milder flavor.
Tips & Tricks
- For a more substantial meal, serve Indian Chinese Oshifima with stir-fried vegetables or tofu.
- Customize the spice level by adding more chili or using a milder variety.
- Experiment with different garnishes like sliced spring onions or toasted sesame seeds for added flavor and texture.
- Leftover Oshifima can be refrigerated and reheated the next day. Add a splash of water while reheating to maintain its creamy consistency.
- Feel free to add other Indian Chinese ingredients like diced bell peppers or mushrooms to enhance the dish further.
Serving advice
Serve Indian Chinese Oshifima hot as a main course. It pairs well with a side of steamed rice or naan bread.
Presentation advice
Present the Indian Chinese Oshifima in a shallow bowl, garnished with fresh cilantro. The vibrant colors of the dish will be visually appealing.
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