Oshifima na Omboga

Ingredients

• 2 cups mahangu (pearl millet) flour
• 4 cups water
• 1/2 tsp salt
• 400g wild spinach or pumpkin leaves (omboga), chopped
• 1 onion, chopped
• 2 tomatoes, chopped
• 2 tbsp peanut butter
• 2 tbsp vegetable oil

Instructions

1. 1Bring half the water to a boil in a heavy pot with the salt.
2. 2Mix the mahangu flour with the remaining cold water into a smooth paste, then stir into the boiling water.
3. 3Cook over low heat, stirring vigorously and constantly, for 20-25 minutes until it becomes very thick and stiff.
4. 4Meanwhile, heat the oil in a separate pan and sauté the onion until soft.
5. 5Add the tomatoes and cook until they break down into a sauce.
6. 6Stir in the chopped greens and simmer for 10-15 minutes until tender.
7. 7Stir in the peanut butter to enrich and thicken the relish, and season with salt.
8. 8Serve the oshifima shaped into portions alongside the omboga relish.

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