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Oshifima

Name: Oshifima
Total time: 30 min
Yield: Serves 4
Cuisine: Namibia
Ingredients: 150g Buckwheat flour; 150g Corn grits; 1L Water

Side Dish

⏱ 30 min

👥 Serves 4

Difficulty ⭐

Pearl millet flour worked into a stiff paste — the staple of northern Namibia.

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📖 The Story Behind This Dish

Oshifima is the staple of the Ovambo people of northern Namibia: mahangu (pearl millet) flour worked stiff in boiling water. It's known for its grayish color and the rustic aroma of grain. It's rolled by hand and eaten with meat stew, ombidi (greens), dried fish, and other sides.

🌆 Where it's eaten: In a northern Namibian village, in a kitchen surrounded by millet fields, grayish porridge is shaped into rounds with a big wooden spoon.

🥕 Ingredients (serves 4)

Buckwheat flour 150g
Corn grits 150g
Water 1L

👩‍🍳 Instructions

Bring 800ml water to a boil in a pot.
Add the maize meal mixed with 200ml water and simmer 10 minutes into a thin porridge.
Add the buckwheat flour a little at a time, working vigorously with a wooden spoon.
When stiff enough to pull away from the pot, cover and let steam 3 minutes.
Shape into rounds using a wet bowl.

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