Omaongo oshifima (spinach with oshifima)

Instructions

1. Wash the spinach carefully and chop it roughly.
2. Fry the sliced onions in the oil until golden.
3. Add the chopped tomatoes and let them melt for 5 minutes.
4. Stir in the spinach, season with salt and cook covered for 10 minutes until tender.
5. For the oshifima, bring 750 ml of water to the boil, then pour in the flour mixed with 250 ml of cold water, stirring until you have a firm dough.
6. Serve the spinach with the oshifima while it is still hot.