A slightly tangy, effervescent fermented drink made from pearl millet and sorghum malt, rich in probiotics and deeply refreshing on hot Namibian days.
Nutrition & Info
Equipment Needed
Presentation Guide
Vessel: calabash or clay cup
Accompaniments: oshifima, dried meat
Instructions
-
1
Mix millet flour with 3 cups warm water to form a thin porridge.
-
2
Cook on low heat for 10 minutes, stirring. Cool to lukewarm.
-
3
Add sorghum malt and remaining water, stir well.
-
4
Cover with a cloth and leave in a warm place for 24-48 hours to ferment.
-
5
Stir, strain through a sieve, and serve chilled or at room temperature.
Did You Know?
In Owambo culture, oshikundu is the first drink offered to guests — refusing it is considered impolite.
Chef's Notes
Equipment Tips
- large clay pot or bucket
- strainer
- ladle
Accompaniments
oshifima, dried meat
The Story Behind Oshikundu
Oshikundu is one of Namibia's oldest beverages, brewed by Owambo communities for centuries. Made from the staple mahangu grain, it serves as both a refreshment and a nutritional supplement. The fermentation process creates natural probiotics.
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