Breakfast

Ongwediya (mahangu porridge with sour milk)

A porridge made from mahangu flour, the pearl millet, lightly tangy from fermented milk. It is eaten for breakfast or as a side dish, warm, in Ovambo households in northern Namibia.

30 min
4 servings
Medium
Budget-friendly
🇳🇦 Namibia

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Ingredients

250 g Mahangu flour (pearl millet)
1 l Water
300 ml Fermented milk (such as plain sour milk or thick buttermilk)
1 tsp Salt

Spices & seasoning

Extra fine salt

Optional extras

2 tbsp Caster sugar

On the side

Extra fermented milk

Nutrition facts

252 kcal per serving

Protein: 11 g
Carbohydrates: 46 g
of which sugars: 4.7 g
Fat: 1.8 g
Fiber: 2.2 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

In a bowl, mix 100 g of mahangu flour with 200 ml of cold water until you have a smooth paste with no lumps.
Bring the rest of the water to the boil in a heavy-based saucepan, then lower the heat.
Pour the flour paste into the boiling water while whisking vigorously, then gradually add the remaining flour.
Keep stirring for 15 minutes over low heat until the porridge thickens and pulls away from the sides.
Off the heat, stir in the fermented milk and salt, then mix well.
Serve warm in individual bowls, with a drizzle of fermented milk or a pinch of sugar to taste.