Oshifima ne Ombidi

Ingredients

• 400 g mahangu (pearl millet) flour
• 1.2 litres water
• 1 tsp salt
• 100 g maize meal (optional)
• 500 g ombidi (wild spinach), or Swiss chard or spinach
• 3 tbsp sunflower oil
• 1 large onion, sliced
• 2 tomatoes, chopped
• 1 green chilli, chopped
• 250 ml water, for the greens
• 1 tsp salt, for the greens
• 1/2 tsp black pepper

Before you cook

• Strip the greens from any thick stalks and shred the leaves
• Rinse the shredded greens in two changes of cold water and drain them
• Slice the onion, chop the tomatoes and chop the chilli

Steps

1. Heat the oil in a wide pot over medium heat and cook the sliced onion for six minutes, until soft.
2. Add the chopped tomatoes and chilli and cook for five minutes, until they break down into a sauce.
3. Pile in the greens with the 250 ml of water, the salt and the pepper.
4. Cover and stew the greens over low heat for twenty-five minutes, until they are dark, tender and almost dry, then set them aside.
5. Bring the 1.2 litres of water to a boil in a heavy pot with the teaspoon of salt.
6. Whisk 150 g of the mahangu flour into the boiling water and let it cook for five minutes.
7. Add the remaining flour a handful at a time, working each addition in with a strong wooden spoon.
8. Beat the porridge hard against the side of the pot for five minutes, until it is stiff, smooth and pulls away cleanly.
9. Cover the pot and steam the porridge over the lowest heat for five minutes.
10. Wet a small bowl, press a portion of the oshifima into it, and turn it out onto each plate.
11. Spoon the ombidi alongside and eat with your hands, pinching off porridge to scoop up the greens.