OSHIWAMBO DELICACIES

 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 accompaniments, including chicken, Ondjuhwa; wild spinach, Ekaka; and bean sauce, Oshigali; and, when available, mopane worms, Omagungu. The meal can be complemented with ontaku, a fermented mahangu drink.😋

OMAGUNGU

After the summer rains, bright and colorful mopane worms are gathered, dried, and dispersed around the country, where they are sold at local markets. To rehydrate them, they are first boiled with water and salt, then fried with tomatoes and onions to make a hearty and healthy dish. The flavor has been compared to chicken and dried fish. I mean how can one miss such a delicacy😉!