Oshigali (Namibian Fermented Millet Porridge) is a traditional Namibian recipe for a classic breakfast porridge or accompaniment made from fermented pearl millet grains rendered to a past and boiled until cooked. The full recipe is presented here and I hope you enjoy this classic Namibian version of: Namibian Fermented Millet Porridge (Oshigali).
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Mahangu, also known as pear millet is the staple grain in Namibia, as it has been for millennia. Pear millet represent the seeds of the grass Cenchrus americanus. It is prepared as a range of stews and porridges.
Ingredients:
175g pearl millet
Water
Salt
Method:
Pick over the millet to remove and discard any stones and debris. Rinse thoroughly with cold running water then set in a bowl and cover with water. Cover the bowl with a plate then set aside to soak over night.
The following day pour off and discard the soaking water.
Transfer the millet to a clean air-tight container. Cover with water then seal the container. Set aside to ferment for 3 days.
After this time, drain and rinse the millet then grind to a fine paste using a food processor.
Transfer the millet paste to a large saucepan. Add in enough water to reach your desired consistency.
Bring to a simmer and cook for 30 minutes. Season to taste with salt and serve hot.
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