Oshifima - Traditional Namibian Cornmeal Porridge

Recipe

Oshifima - Traditional Namibian Cornmeal Porridge

Savory Comfort: Oshifima - A Taste of Namibian Tradition

4.5 out of 5

Indulge in the rich flavors of Namibian cuisine with Oshifima, a traditional cornmeal porridge. This hearty dish is a staple in Namibian households, offering a comforting and satisfying meal that showcases the country's culinary heritage.

Jan Dec
Porridge› Oshifima
African cuisine› Southern African cuisine› Namibian cuisine

Preparation time

10 minutes

Cooking time

30 minutes

Total time

40 minutes

Yields

4 servings

Preparation difficulty

Easy

Suitable for

Vegan, Vegetarian, Gluten-free, Dairy-free, Nut-free

Allergens

N/A

Not suitable for

Paleo, Keto, Low-carb, High-protein, Low-fat

Ingredients

Nutrition

  • Calories (kcal / KJ): 250 kcal / 1046 KJ
  • Fat (total, saturated): 2g, 0g
  • Carbohydrates (total, sugars): 52g, 0g
  • Protein: 8g
  • Fiber: 6g
  • Salt: 0.1g

Preparation

  1. 1.
    In a large pot, bring the water to a boil.
  2. 2.
    Gradually add the mahangu flour to the boiling water, stirring continuously to prevent lumps from forming.
  3. 3.
    Reduce the heat to low and cover the pot. Allow the mixture to simmer for about 20 minutes, stirring occasionally to prevent sticking.
  4. 4.
    After 20 minutes, remove the pot from the heat and let it sit, covered, for an additional 10 minutes to allow the porridge to thicken.
  5. 5.
    Season with a pinch of salt and stir well before serving.

Treat your ingredients with care...

  • Mahangu flour — Ensure you use finely ground mahangu flour for a smooth and creamy texture in the porridge. If unavailable, you can substitute with cornmeal or millet flour.

Tips & Tricks

  • Stir the porridge continuously while adding the mahangu flour to prevent lumps.
  • Adjust the consistency of the porridge by adding more water if desired.
  • Serve Oshifima hot for the best taste and texture.
  • Oshifima pairs well with traditional Namibian stews, such as Ombidi (wild spinach stew) or Kapana (grilled meat).
  • Leftover Oshifima can be refrigerated and reheated the next day.

Serving advice

Serve Oshifima in individual bowls or on a large platter. Create a well in the center of the porridge and fill it with your favorite Namibian stew or soup. This allows the flavors to meld together, creating a delightful combination.

Presentation advice

For an authentic presentation, shape the Oshifima into small balls or quenelles using a spoon or your hands. Place them neatly on the plate alongside the stew or soup. Garnish with fresh herbs, such as cilantro or parsley, for a pop of color.

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