Oshiwambo cuisine

  OMBOGA/OMBIDI Omboga, which is  (wild spinach) is a plant that grows wild in pearl millet fields. It's a green, leafy plant that looks a lot like spinach. Due to the lack of refrigerators in Namibia's most remote locations, numerous methods of food preservation have been devised. Fresh leaves are dried and pressed together to make a spherical disk that may be kept easily for use in the months ahead. Ekaka is the name given to dried leaves. It's served with onyama (meat), oshifima (porridge), or beans and nuts as an accompaniment.  TO BE CONTINUED......

  You don't know what to eat in Namibia, but you'll be surprised by the quantity of foreign variety available, primarily German and English cuisine. Namibian gastronomy has been influenced by its colonial past, so if you want to sample authentic Namibian cuisine, you'll need to hunt for the correct eateries. The north-central region's major meal is Mahangu (a kind of pearl millet that is cultivated in the northern regions). At different periods of the year, people are busy in the fields, either planting or harvesting their Mahangu crops, which are an important part of their livelihoods, many people have to harvest in August, so they replace the old Mahangu. Men can be seen weaving the enormous elegant Eshisha granary baskets in which they store the Mahangu just before harvest on the roadside and in villages. When available, mopane worms, Omagungu, are pounded in mortars with large wooden pestles and cooked into a stiff pap, Oshimbombo, to be eaten with a variety of acco