Ombidi with Oshifima

Ingredients for 4 servings:

• 600 g leaf spinach, frozen
• 4 onions
• 4 garlic cloves
• 2 tbsp oil
• 300 g tomatoes, chopped
• 10 tbsp water
• salt and pepper
• nutmeg
• 400 ml water
• 80 g corn flour
• Salt

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

Spinach dish from Namibia

Thaw the spinach. Meanwhile, peel and finely chop the onions and garlic. Heat the oil in a saucepan over medium-high heat. Add the onions and sauté for 3 minutes. Add the garlic and sauté for another minute. Stir in the chopped tomatoes and 1 tablespoon of water. Cover the pan and simmer for 5 minutes. Once the spinach is thawed, squeeze out any excess water with your hands. Add the spinach to the pan, mix well, and re-cover. Simmer for another 5 minutes. Stir in the remaining water and simmer for another 5 minutes. Season with salt, pepper, and a pinch of nutmeg. Cook uncovered for another minute. Meanwhile, in another saucepan, heat the water over medium heat until lukewarm. Add half the cornflour and a pinch of salt and stir well. Stir occasionally until the mixture begins to boil and bubble. Cook for about 2 minutes. Slowly add the other half of the cornflour while continuing to stir vigorously. Hold the pot handle firmly and stir the mixture until smooth. Reduce the heat and simmer for another 1-2 minutes. Stir thoroughly again. Serve the ombidi and oshifima together.