The early European pioneers (Boers) were ill-equipped to produce the conventional breads of their homeland, and so developed this spicy substitute which has become a national specialty. This recipe produces a loaf of about 900 grams.
Ingredients
50 g margarine
450 g whole-meal flour
20 ml baking powder
50 g brown sugar
1/2 tsp salt
1/2 tsp ground cinnamon
1/4 tsp ground cloves
1/4 tsp allspice
150 ml skimmed milk
1 egg, beaten
1 tsp vegetable oil
Preparation
Sift flour, baking powder and salt in a bowl. Mix in the sugar and spices, then add the margarine. Rub the margarine into the mix until it is crumbly. Form a well in the middle and pour in the milk and egg. Mix together into a stiff dough, and put on a floured board. Knead dough for 10 minutes until smooth. Grease the inside of a 900 g loaf tin with the
oil. Cook for around 45 minutes in a 200C oven. The cooked loaf should sound hollow when tapped. If not, re-heat, then turn onto a rack to cool.
Showing posts with label Namibia. Show all posts
Showing posts with label Namibia. Show all posts
Black eyed peas on oshifima
Ingredients
4 cups fresh black-eyed peas
1 teaspoon salt
1 chili pepper, crushed, or ½ teaspoon cayenne pepper
1¼ cups white cornmeal
1 cup milk
Preparation
Soak fresh peas (used canned peas if you cannot find fresh) in cold water for about five minutes to soften. Using both hands, rub and gently squeeze the peas as they continue to soak. This process will gradually loosen the skins, which will float to the top. Skim and discard the skins.
Drain and rinse the peas, add salt and hot pepper and cover with clean water. Boil until tender. Serve, along with the cooking water over oshifima or another stiff porridge.
If you like, you can cook greens, such as spinach and perhaps serve some sliced bananas with peanuts to have a complete meal.
To make the oshifima:
Heat a cup of water to boiling in a medium-sized saucepan. Meanwhile, in a bowl gradually add ¾ cup of the cornmeal to the milk, stirring briskly to make a smooth paste.
Add this mixture to the boiling water, stirring constantly. Cook for 4 or 5 minutes while adding the remaining cornmeal. When mixture begins to pull away from the sides of the pot and stick together, remove from heat.
Dump oshifima into a lightly greased bowl. With damp hands, shape it into a smooth ball, turning in the bowl to help smooth it. Serve immediately.
In Namibia, oshifima could also be prepared with cassava. You can make this with water instead of milk, or you can try substituting equal parts tapioca flour for the corn meal.
To eat in the traditional manner, tear off a piece of oshifima and make an indentation in it with your thumb. Use this hollow to scoop up stew or sauce from a communal bowl.
4 cups fresh black-eyed peas
1 teaspoon salt
1 chili pepper, crushed, or ½ teaspoon cayenne pepper
1¼ cups white cornmeal
1 cup milk
Preparation
Soak fresh peas (used canned peas if you cannot find fresh) in cold water for about five minutes to soften. Using both hands, rub and gently squeeze the peas as they continue to soak. This process will gradually loosen the skins, which will float to the top. Skim and discard the skins.
Drain and rinse the peas, add salt and hot pepper and cover with clean water. Boil until tender. Serve, along with the cooking water over oshifima or another stiff porridge.
If you like, you can cook greens, such as spinach and perhaps serve some sliced bananas with peanuts to have a complete meal.
To make the oshifima:
Heat a cup of water to boiling in a medium-sized saucepan. Meanwhile, in a bowl gradually add ¾ cup of the cornmeal to the milk, stirring briskly to make a smooth paste.
Add this mixture to the boiling water, stirring constantly. Cook for 4 or 5 minutes while adding the remaining cornmeal. When mixture begins to pull away from the sides of the pot and stick together, remove from heat.
Dump oshifima into a lightly greased bowl. With damp hands, shape it into a smooth ball, turning in the bowl to help smooth it. Serve immediately.
In Namibia, oshifima could also be prepared with cassava. You can make this with water instead of milk, or you can try substituting equal parts tapioca flour for the corn meal.
To eat in the traditional manner, tear off a piece of oshifima and make an indentation in it with your thumb. Use this hollow to scoop up stew or sauce from a communal bowl.
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