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Namibian Fermented Porridge: Oshigali

Namibian Fermented Porridge: Oshigali

Traditional Namibian food known as oshigali is made from fermented millet and is frequently served as a thick soup or porridge.

Oshigali, which dates back centuries, is based on the indigenous customs of the many Namibian ethnic groups. It has its roots in the production of mahangu, sometimes referred to as pearl millet, a mainstay crop in the area for many years. Oshigali was an integral part of daily life for populations living in Namibia's desert regions, serving as a source of nourishment.

Oshigali is significant in more ways than one; it captures the spirit of both a community and a particular culture. The Namibian people have a strong sense of community because of the sharing of this hearty cuisine during social events, holidays, and daily meals. Generations of cooks have passed down their recipes and flavour profiles, which reflect the country's enduring cultural legacy.


Preparation Time

4 days



1 cup of pearl millet 










  • Remove any debris from the millet, and rinse it thoroughly in cold water.
  • Place the cleaned millet in a large bowl and cover it with water. Allow it to soak overnight, and drain the water.
  • Place the millet in a clean, airtight container. Cover it with water and seal the container. Allow it to ferment for 3 days.
  • Once the millet has reached the desired level of fermentation, drain and rinse it again. Then, grind it into a fine paste using a food processor.
  • Transfer the millet paste to a large cooking pot. Add water to achieve the desired consistency.
  • Cook the mixture for about 30 minutes, add salt.
  • Serve it hot.