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Omajova-Pilz-Ragout mit Hirse (Omajova Mushroom Ragout with Millet)
Omajova-Pilz-Ragout mit Hirse (Omajova Mushroom Ragout with Millet) is a traditional Namibian recipe for a classic vegetarian dish of a mushroom, cashew nut and creme fraiche ragout served with millet stew bound with eggs. The full recipe is presented here and I hope you enjoy this classic Namibian version of: Omajova Mushroom Ragout with Millet (Omajova-Pilz-Ragout mit Hirse).
prep time
20 minutes
cook time
50 minutes
Total Time:
70 minutes
Serves:
4
Rating: 
Tags : Milk RecipesNamibia Recipes
In Namibia, omajova is a very common fungus, sometimes known as the Namib Truffle. It is used in a whole range of dishes, but can readily be substituted with white button mushrooms.
Omajova-Pilz-Ragout mit Hirse (Omajova Mushroom Ragout with Millet) a classic Nigerian recipe for a mushroom stew served with millet bound with egg.
Ingredients:
For the Ragout:
1kg omajova mushrooms (or substitute white mushrooms)
300ml vegetable stock
200g crème fraîche
100g cashew nuts, chopped
2 bunches spring onions, washed and sliced into thin rings
3 tbsp vegetable oil
1 tbsp plain flour
freshly-grated nutmeg, to taste
salt and freshly-ground black pepper, to taste
For the Millet:
150g millet
200ml vegetable stock
3 eggs
2 bunches parsley, leaves finely chopped (discard the stems)
1 tbsp semolina
a little butter
salt and freshly-ground black pepper, to taste
Method:
Begin with the millet. Combine the vegetable stock and millet in a pan. Bring to a boil, then reduce to a simmer, cover and cook gently for 20 minutes. Take off the heat and set aside to cool.
Once cold beat in the eggs then season to taste with salt and black pepper before stirring in the parsley. Take a round-bottomed dish and grease liberally with butter then sprinkle over the semolina. Spoon the millet mixture into this and tamp down gently with your hands. Put in a casserole dish with a little water and steam for 25 minutes.
For the mushroom mix, heat 1 tbsp oil in a large frying pan, add the cashew nuts and fry until lightly browned. Turn onto a plate and set aside. Heat the remaining oil in the pan, add the mushrooms and sprinkle over the flour. Fry briefly then add the vegetable stock and the crème fraîche. Cook gently over low heat for 5 minutes then season to taste with nutmeg, salt and black pepper.
Carefully turn the millet mass out of its container (it should have assumed a rounded shape). Quarter this and serve hot, accompanied by the mushroom stew.
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