Oshifima

What it really is

Oshifima is a firm Oshiwambo staple porridge, commonly made from mahangu flour and water.

The flour is stirred into hot water and cooked until the mixture becomes thick and cohesive. Mahangu, or pearl millet, is common, though grain availability and household practice can vary. The cooked staple is shaped into portions and eaten with relish, vegetables or stew; it is not usually seasoned like a standalone bowl of porridge. Its mild flavour makes it useful for scooping up sauce. The accompanying dish supplies much of the meal's seasoning and variety, so it should be described separately. Some kitchens may use maize or enrich the porridge, which changes its ingredients and nutrition. The name points to the staple preparation rather than one required accompaniment. Keep the grain and side dish clear on the menu, and do not include meat or vegetable allergens from the relish in the porridge entry unless they are mixed into the same pot.

The porridge is portioned warm and used to scoop up the accompanying relish. State whether mahangu or maize is used and name the stew or vegetables separately, since they are not automatically part of the staple.

How it's served

Shape or portion it warm and serve with the chosen relish, vegetables or stew. State whether the kitchen uses millet or maize.

How to write it on the menu

Describe the grain used and name the accompanying dish separately. Confirm whether oil, milk or other ingredients are added before making dietary claims.

Nutrition and allergens are indicative for the plain staple; accompaniments vary.