Namibian Wild Spinach and Peanut Stew

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Ombidi is a traditional leafy-green dish from northern Namibia, especially among the Kavango and Zambezi communities, where foraged wild greens (most often Corchorus or amaranth) are simmered with tomatoes, aromatics, and ground peanuts. The result is a thick, deeply savory stew that transforms humble wild leaves into a nourishing meal traditionally eaten with stiff maize porridge (oshifima/pap).

Nutrition Facts

Per serving (estimated)

• 240 kcalCalories
• 16 gFat
• 2.5 gSaturated Fat
• 15 gCarbs
• 5 gFiber
• 5 gSugar
• 11 gProtein
• 620 mgSodium
• 680 mgPotassium
• 190 mgCalcium
• 4 mgIron
• 36 mgVitamin C
• 320 mcgVitamin A

Ingredients

For the stew

• 6 cups packed wild spinach leaves (amaranth or jute/mulukhi leaves), washed and roughly chopped
• 2 tbsp sunflower or canola oil
• 1 large yellow onion, finely chopped
• 3 garlic cloves, minced
• 1 small green chili, sliced (optional)
• 2 medium ripe tomatoes, finely chopped
• 1/4 cup creamy peanut butter (or 1/2 cup roasted peanuts, finely ground)
• 1 tsp fine sea salt
• 1/2 tsp freshly ground black pepper
• 2 cups water or low-sodium vegetable broth

To finish and serve

• 1 tbsp fresh lemon juice
• Cooked stiff maize porridge (pap) or steamed white rice, for serving

Directions

1. Heat the oil in a heavy pot or Dutch oven over medium heat. Add the chopped onion and cook for 4-5 minutes, stirring, until softened and lightly golden at the edges.
2. Stir in the garlic and sliced green chili (if using) and cook for about 1 minute, just until fragrant and the garlic loses its raw edge.
3. Add the chopped tomatoes along with a pinch of salt. Cook for 6-8 minutes, mashing them with the back of a spoon, until they break down into a thick, jammy sauce.
4. Stir in the peanut butter (or ground peanuts) and the remaining salt and pepper. Cook for 2 minutes, stirring constantly, to lightly toast the peanut and deepen its flavor.
5. Pour in the water or broth and bring the mixture to a gentle, steady simmer, scraping up any browned bits from the bottom of the pot.
6. Add the wild spinach in three or four batches, stirring each batch in until wilted before adding more; this keeps the leaves from cooling the pot too much.
7. Cover, reduce the heat to low, and simmer for 14-16 minutes, until the greens are very tender and the sauce has thickened enough to coat the greens with a glossy, peanut-rich coating.
8. Remove from the heat, stir in the lemon juice, taste and adjust the seasoning with more salt or chili.
9. Spoon the hot ombidi into shallow bowls and serve alongside stiff maize porridge or steamed rice so the sauce can soak into the starch.

Cook’s Notes

• If using mature jute (Corchorus) leaves, strip away and discard the tough central rib before chopping, as it stays fibrous even after long cooking.
• For an authentic umami boost, stir in 1/4 cup of rinsed dried kapenta or small dried fish along with the broth; this is common in Kavango home cooking.
• When cleaning amaranth or jute leaves, wear kitchen gloves if your skin is sensitive, because the fine leaf hairs can cause mild itching.
• Substitute Swiss chard or young spinach if wild greens are unavailable, but reduce the simmer time to about 8 minutes since they cook faster than fibrous wild leaves.
• Store leftovers in the refrigerator for up to 3 days; the flavors deepen overnight and it reheats well with a splash of water.

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