Breakfast

Oshifima omaongo

Pearl millet porridge mixed with fermented milk, slightly tangy and very refreshing. It is eaten every day in northern Namibia, especially during the hot season.

35 min
4 servings
Medium
Budget-friendly
🇳🇦 Namibia

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Ingredients

200 g Pearl millet flour (mahangu)
500 ml Fermented milk (such as buttermilk or kefir)
500 ml Water
1 tsp Salt

Optional extras

1 tbsp Sugar

Nutrition facts

233 kcal per serving

Protein: 10.9 g
Carbohydrates: 40.1 g
of which sugars: 6.9 g
Fat: 2.5 g
Fiber: 1.8 g

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

Instructions

Mix the millet flour with 200 ml of cold water until you have a smooth paste.
Bring the rest of the water to the boil, then pour in the paste while stirring vigorously.
Cook for 10 minutes over low heat, stirring, until you have a thick porridge.
Take off the heat and let it cool for 10 minutes, until lukewarm rather than scalding.
Gradually stir in the fermented milk, whisking to avoid lumps, then add the salt.
Serve straight away, or chill for 1 hour for a fresher version.