~152 cal · 5g protein · 31g carbs · 2g fat (estimated, per serving)
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Jug of tangy fermented millet drink
🇳🇦 Windhoek
Oshikundu is the traditional drink of the Owambo people of northern Namibia, brewed quickly from pearl millet meal and sorghum malt. Left to ferment just a few hours, it turns tangy, slightly fizzy, and mildly nourishing — a non-alcoholic staple served to family and guests throughout the day.
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🥕 Vegetarian
🌱 Vegan
🌾 Gluten-Free
🥛 Dairy-Free
🥜 Nut-Free
🥚 Egg-Free
Ingredients
Serves 6 —
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1 cup pearl millet meal (mahangu)
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1/2 cup sorghum malt flour
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8 cups water
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to taste sugar (optional)
Instructions
1
Bring 6 cups of the water to a boil and whisk in the pearl millet meal to make a thin porridge; cook 5 minutes.
2
Cool to lukewarm, then stir in the sorghum malt flour and the remaining cool water.
3
Cover and leave in a warm place 4–8 hours until tangy and lightly fizzy.
4
Strain if you like, sweeten to taste, and serve cool.
Owambo tradition, northern Namibia.
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🌏 While it simmers — know your destination
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Windhoek. A capital famous for open-fire kapana beef.
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Namibia. Desert-and-savanna country of open-fire grilled beef.
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Africa. Fifty-four countries of tagines, stews, and fire-kissed grills.
The story behind this dish is up top — worth a read while the pot works.
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Richard Moore & Kelsey Tucker
Recipes cooked, tested, and researched by the creators of Spin the Globe. How we build our recipes →
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Oshifima Porridge (Mahangu)
A soft pearl-millet porridge served with tangy fermented milk (omaere) — the everyday Owambo breakfast of northern Namibia.