Porridge
Oshifima
Oshithima
Namibia
Namibia's staple porridge — mahangu (pearl millet) flour and cornmeal boiled in water until thick and smooth, served daily as the energy base of the Owambo diet.
Original eatfuls sticker artwork
What it is
A closer look at Oshifima.
Namibia's staple porridge — mahangu (pearl millet) flour and cornmeal boiled in water until thick and smooth, served daily as the energy base of the Owambo diet.
What to look for
Know it when you find it.
The porridge should be thick and smooth, without lumps; Namibians hollow out the centre of a ball and place the main course inside; eaten with the right hand; the daily staple of northern Namibia.
Where it belongs
Origins and
traditions.
Food rarely respects a border. These are the places the dataset connects most strongly to Oshifima.
Namibia
Country-wide tradition
Names around the table
One food, more than one name.
Same family
Related foods and regional cousins.
Keep exploring
If this caught your eye…
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Aabrai
A Sudanese fermented grain preparation served as a tangy breakfast or light meal.
Saudi Arabia
Aaseedah
عصيدة
Thick porridge made from wheat flour or mashed dates, traditionally eaten by hand, popular in central regions, smooth thick consistency that can be formed into balls with hands, rich ghee flavor, a comforting and traditional dish.
Algarve, Portugal
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Garlicky bread porridge enriched with shellfish, olive oil, and cilantro.
Nigeria
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A Nigerian soft cornmeal pudding, wrapped in leaves and set into a firm jelly-like block, served with soups, stews or akara.
Sierra Leone
Agidi
A Sierra Leonean cornmeal pudding set into a soft, sliceable sour starch.
Centre (Abomey / Collines / Zou), Benin
Agoun
Pounded yam paste; celebrated annually on August 15th in Savalou; elastic, smooth texture; served with sauce arachide, goussi, or gombo; a central/northern Benin festive dish.
Slovenia
Buckwheat Groats
Ajdova kaša
Whole buckwheat groats boiled and dressed with mushrooms, cracklings or milk — the starch of the Slovenian uplands before potatoes.
South (Cotonou / Porto-Novo / Fon-Yoruba), Benin
Akassa
Fermented corn starch dough shaped into dumplings or porridge; a southern Benin specialty from Ouidah and Porto-Novo; slightly sour; served with sauce goussi or sauce graine.