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Oshifima with Spinach Stew
A staple Namibian meal consisting of Oshifima (a stiff porridge made from mahangu or maize flour) served with a flavorful spinach stew.
ð§ ææ
- 2 cups Mahangu flour (or maize meal)
- 4 cups Water(divided)
- 1 tsp Salt(for Oshifima, or to taste)
- 500 g Fresh spinach(chopped)
- 1 medium Onion(chopped)
- 2 medium Tomatoes(chopped)
- 2 tbsp Vegetable oil
- 1 clove Garlic(minced)
- 0.25 cup Groundnuts (peanuts)(optional, for richness)
ðšâð³ äœãæ¹
- 1
For the Oshifima: In a pot, bring 2 cups of water to a boil. Gradually whisk in the mahangu flour (or maize meal) to prevent lumps.
- 2
Reduce heat to low and stir continuously for about 15-20 minutes until it thickens to a stiff porridge consistency. Add salt to taste and stir for another 5 minutes. Cover and let it rest.
- 3
For the Spinach Stew: Heat the vegetable oil in a separate pot over medium heat. Add the chopped onion and sauté until softened, about 5 minutes.
- 4
Add the minced garlic and chopped tomatoes. Cook for another 5 minutes until tomatoes start to break down.
- 5
Add the chopped spinach to the pot. If using groundnuts, stir them in now.
- 6
Add the remaining 2 cups of water (or enough to create a stew consistency). Season with salt and pepper. Bring to a simmer, cover, and cook for about 15-20 minutes, or until the spinach is tender and the flavors have melded.
- 7
Serve the hot Oshifima with the spinach stew spooned over it.
ð¡ ããã®ã³ã
- âConstant stirring is key for a smooth Oshifima.
- âIf mahangu flour is unavailable, maize meal or millet flour can be used as substitutes.
- âFor a richer stew, a tablespoon of peanut butter can be added.
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- Add other vegetables like carrots or pumpkin to the stew.
- Serve with a side of grilled meat or fish.