Season 2 Episode 7
Namibia is an African country located at the South Western part of Africa. It shares border with Angola to the North, Zambia to the North-East, Botswana to the East and South Africa to the South East.
The Capital City of Namibia is Windhoek with English Language as the official language and Namibian Dollar as currency.
We’d be looking at two delicacies from the people of Namibia which can be prepared and enjoyed at anytime.
Oshifima (Namibian Stiff Porridge)
This delicacy is Namibia’s most popular staple food which is made from either corn or millet flour or a mixture of both.
- Cup of cornmeal or millet flour
- Cup of milk (Optional)
- Salt to taste
Method of Preparation
- Put a cup of water into a pot and boil.
- Mix some quantity cornmeal or millet flour inside a bowl with some quantity of milk or water and stir thoroughly to make a smooth paste.
- Add this smooth paste to the boiling water and keep stirring.
- Cook for sometime and add the remaining cornmeal and stir.
- Remove the pot from heat after 5 minutes and serve Oshifima inside a bowl to be eaten with soup or stew.
This is a traditional meat and vegetable stew that is prepared using a black three-legged iron pot. This dish is composed mainly of vegetables and meat and don’t forget to add some quantity of alcohol to taste.
- Vegetable Cooking Oil
- 1 Kilogram of Meat
- Irish Potatoes
- Diced Carrots
- Sliced Onions
- 2 Crushed Garlic or Ginger
- Chilli or Black Pepper
- Ground or Diced Tomatoes
- Green Beans
- Bay leaves
- Three-legged iron-cast pot
Method of Preparation
- Put the iron-cast pot on fire and heat the vegetable oil.
- Add the sliced onion and fry till the onion becomes transparent.
- Add the garlic and ginger to the mixture and fry.
- Add the meat and keep frying till it starts becoming brown.
- When the meat is brown, add the tomatoes, pepper and bay leaves, cover the pot and allow to simmer for a while.
- Add potatoes, carrots, green beans and salt to taste to the mixture and some quantity of alcohol to simmer.
- Heat for 30-40 minutes, if the liquid is drying up, add some quantity of liquid but do not stir the pot instead gently shake the pot to prevent burning.
- After some time, remove the pot from heat and serve with rice or bread.
Written and edited by Ebenezer Oladokun