Namibian spinach stew (Ombidi) recipe

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Spinach stew known as Ombidi, Omboga and many more other names, depending on where you are in Namibia, is one of the popular dishes in the northern part of the country. Ombidi is made with wild spinach, which grows naturally in the fields, during rainy seasons, from November to March.

Spinach is washed tons of times, because it’s often very sandy and cooked for hours in a large cast-iron three-legged pot over an open wood fire until the green color changes to pale green, otherwise it will taste bitter. Then onions, tomatoes, a knob of homemade butter or oil and salt are added. Before serving with pap (stiff porridge made with pearl millet/ maize flour), a dash of freshly pressed Marula oil from nuts of Marula tree is added for flavor enhancement.

For this recipe I’ve used frozen spinach, because it’s easier to work with and saves me time. Besides wild spinach is not found everywhere. I also changed the order of cooking. But this recipe still tastes close to the authentic Namibian spinach stew that my mum and grandma used to make. By the way don’t hold back on the salt in this recipe!

This Namibian spinach stew is not only healthy and very simple to make, but it also tastes delicious, uses only 4 ingredients: spinach, tomatoes, garlic and onions and it only takes less than 30 minutes easy to make.

You can serve spinach stew alongside pap, rice, almost any kind of meat and boiled or mashed potatoes. You could also eat it just like that.


Easy Namibian spinach potjie

Yield: 3 Servings
Total Time: 25 min
Prep Time: 5 min
Cook Time: 20 min

 

You’ll need:

  • 300 g (10 oz) frozen spinach, thawed and drained
  • 6 tablespoons canned & chopped tomatoes (150 g/ 5 oz)
  • 2 medium onions
  • 2 garlic cloves
  • salt and pepper and a pinch of nutmeg to taste
  • 5 tablespoons water
  • 2 tablespoons sunflower oil to sear

You’ll also need:

  • saucepan
  • cutting board
  • knife
  • wooden spoon

Namibian beef stew recipe step-by-step-Instructions

First of all thaw the frozen spinach, either using the microwave or by just putting it in the sun. In the meantime peel and finely chop onions and garlic.

In a sauce pan heat sunflower oil at medium – high, throw in onions and sauté for 3 minutes.

Add garlic and sauté for another minute.

Stir in tomatoes and 1 tablespoon of water.

Cover and let simmer for 5 minutes.

Once spinach is thawed, use your hands to squeeze out the water and add it to the pot.

Combine well, cover and let simmer for 5 minutes. Then stir in the remaining water. If you want more sauce, just add more water.

Let simmer for another 5 minutes. Season with salt, pepper and a pinch of nutmeg.

Cook for another minute, uncovered, remove from the heat and serve immediately.

Looking for more Namibian recipes?

Namibian spinach stew (Ombidi) recipe

This healthy and delicious Namibian spinach stew uses 4 ingredients and is made in no time, with a little effort.
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Main Course, Side Dish
Cuisine: African, Namibian
Keyword: dinner, gluten free, green vegetables, how to, Low carb, Ombidi, paleo, spinach, Vegan, vegetarian
Servings: 3 Servings
Author: Ester from esterkocht.com

Ingredients

  • 300 g (10 oz) frozen spinach thawed and drained
  • 6  tablespoons  canned & chopped tomatoes (150 g/ 5 oz)
  • 2 medium onions
  • 2 garlic cloves
  • 5  tablespoons  water or more if necessary
  •  salt and pepper and a pinch of nutmeg to taste
  • 2 tablespoons  sunflower oil to sear

Instructions

  • First of all thaw the frozen spinach, either using the microwave or by just putting it in the sun. In the meantime peel and finely chop onions and garlic. In a sauce pan heat sunflower oil at medium – high, throw in onions and sauté for 3 minutes. Add garlic and sauté for another minute. Stir in tomatoes and 1 tablespoon of water. Cover and let simmer for 5 minutes.
  • Once spinach is thawed, use your hands to squeeze out the water. Add it to the pot, combine well, cover and let simmer for 5 minutes. Then stir in the remaining water and let simmer for another 5 minutes. Season with salt, pepper and a pinch of nutmeg. Cook for another minute, uncovered, remove from the heat and serve immediately.

Did you make this recipe? I’d love to see!. Snap a pic and share it on Ester kocht Facebook Page or @ester.kocht on Instagram.

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