Oshifima is a Namibian stiff porridge, which is a staple food of the northern part of the country and is especially popular in the Oshiwambo culture.
The name of this dish is actually a word for porridge in Oshiwambo, the most commonly spoken language in Namibia, with about 49% of households using it.

Oshifima is made from mahangu flour, maize meal or a mixture of both, and water. Mahangu or pearl millet flour is a grain that was domesticated in West Africa some 3,500 years ago. Due to its short growing season, high productivity and tolerance to dry, high-temperature conditions pearl millet is grown and eaten in very different parts of the world – Europe, Asia and Africa. Before rice became the most important grain in Asia, pearl millet was a staple food.

Oshifima is a wholesome, filling dish, which many Namibians eat every day, sometimes more than once a day. It is usually served with a variety of stews or sauces. Namibians usually eat it with their hands – with their right hand they form a ball from porridge and dip it in a stew or a sauce, or they hollow out the center in a ball of porridge, then place the main course inside of it.
This is an easy-to-make, gluten-free and vegan dish that will fill you up, but, in our opinion, one has to get used to the consistency and taste of this dish.