Harvesting traditional (oshiwambo) Spinach - ombidi

-
       
Ombidi is one of Namibia's indigenous green leafy vegetables.
 
However, we only get to harvest this spinach during rainy seasons, because it grows rapidly in warmer months.
It is quite a long process and I will go through it with you.

We first harvest the spinach as shown in the picture above
 
We wash it thoroughly
 
Start with the cooking process. So here you decide if you would want omavanda(dried spinach) or not. If its dried spinach, we just cook it without adding any ingredients such as salt or oil. When its done cooking, we drain the water out of the spinach and we just dry it!

Omavanda will be ready for consumption and preservation.
 



Comments

  1. Paulina's blogOctober 20, 2020 at 12:49 AM

    Definitely coming to your village for that spinach😊👏🏿

    ReplyDelete
    Replies
    1. Kristy the Typical WamboOctober 20, 2020 at 2:20 AM

      Setting a reminder for December😹😹I will personally come get you myself, if you fail to bring yourself

      Delete
  2. UnknownOctober 20, 2020 at 1:21 AM

    Nice one..

    ReplyDelete
  3. Kristy the Typical WamboOctober 20, 2020 at 2:20 AM

    Thank you🥰

    ReplyDelete
  4. LJ.kOctober 20, 2020 at 2:52 AM

    Thank you for clarifying the process of harvesting the traditional spinach, but I am missing how to make Omavanda

    ReplyDelete
    Replies
    1. Kristy the Typical WamboOctober 20, 2020 at 10:50 AM

      How did I miss the most interesting part??😱 I will definitely update it!

      Thank you🥰

      Delete
  5. JelufeniOctober 20, 2020 at 2:54 AM

    This comment has been removed by the author.

    ReplyDelete
  6. UnknownOctober 20, 2020 at 3:27 AM

    Ain’t supposed to harvest using the traditional bucket (oshimbale)?Otherwise is awesome

    ReplyDelete
    Replies
    1. Kristy the Typical WamboOctober 20, 2020 at 10:57 AM

      That’s what we usually use although on that specific day it was rainy so we preferred the bucket, in case it rains and we are still in the field.☺️

      Delete
  7. Megameno's kitchenOctober 20, 2020 at 10:42 AM

    Do you mix it with an other leafy vegetable or it's just pure?

    ReplyDelete
    Replies
    1. Kristy the Typical WamboOctober 20, 2020 at 10:55 AM

      Thank you for the question☺️

      You do mix it with other leafy vegetables, however it’s by choice

      Delete
    2. Megameno's kitchenOctober 21, 2020 at 12:30 AM

      Glad to know 😊

      Delete
  8. TuvonneOctober 20, 2020 at 11:00 AM

    Awesome. 🙌🏿
    What can I eat Ombidi with?

    ReplyDelete
  9. Kristy the Typical WamboOctober 20, 2020 at 11:06 AM

    dry spinach saved us alot,keep it up

    ReplyDelete
  10. UnknownOctober 20, 2020 at 11:21 AM

    What is the way to prepare it?

    ReplyDelete
  11. UnknownOctober 20, 2020 at 11:27 AM

    It seems interesting but how do you make Omavanda again?

    ReplyDelete
  12. wernerOctober 20, 2020 at 11:31 AM

    How i miss the taste of fresh ombidi.. May u please next time add a picture of the final product /meal once u prepared it.. Thanks

    ReplyDelete
  13. UnknownOctober 21, 2020 at 5:49 AM

    How long does it take for omavanda to get dry?..

    ReplyDelete
  14. HelenaOctober 23, 2020 at 5:41 AM

    My favourite...😋

    ReplyDelete
  15. Irjah ShivuteOctober 23, 2020 at 1:43 PM

    This slaps with pap
    Even craving right now😭😂

    ReplyDelete

Post a Comment

Popular posts from this blog

As I prepare traditional beer

-
Image
  Omalovu is our traditional beer made out of feremented sorghum grains. We use locally sorghum grains   They are feremented for three days, and graded to sorghum flour, which is then dried before it is used to make beer. however, it requires a huge fire, meaning a lot of firewood is needed, big pot and a lot of water.   A brief process of brewing traditonal beer We mix the flour with water in a bucket or something and then add it to the pot. You measure the flour according to the amount of drinking litres you would want. Start steering, with a small branch from a palm tree, I dont know why we use it but i guess its the best😂😂 let it heat for hours (2-3), after that, you remove it and let it cool down We use a calabash (omindo) to transfer it from the pot into a brown sack with fine pores sieving process. It doesnt take hours though😁it drips very fast into a bucket from the schumucker.   After the sieving process, we find a thick part from the sorghum flour, which...
Read more