Namibia's Staple Starch: Mahangu Porridge/pap(Oshifima)

Mahangu Porridge

Most Namibian people eat Mahangu porridge as their staple starch. This staple is often paired with various proteins and vegetables that compliment it from meat stews, fish curries, ombidi, evanda, or even eedingu. 

However, not everybody knows how to make a perfect porridge. Mahanagu porridge should be cooked to perfection with no raw flour taste or lumps. 

Here are the simple steps to cooking a perfect mahangu porridge: 

Step 1: Bring water to boil

Step 2: Mix mealie flour and cold water in a jar until well combined

Step 3: Pour the mixture into the boiling water while whisking continuously until the mixture starts to bubble

Step 4: Close the pot and let the mixture cook on low heat for 15-20 minutes until it changes from white to cream color

Step 5: Slowly add  Mahangu flour  to your desired consistency while whisking to prevent lumps

Step 6:  Reduce the heat and let the Mahangu porridge cook for at least five minutes

Step 8: Switch off the heat and scoop out the porridge 

Step 9: Serve with any protein and desired vegetable and enjoy while warm

Mahangu porridge with spinach and grilled chicken