Oshikwiila (Oshikwiila)
The Quirky Foodster Team
Ingredients
- Mahangu or maize flour — 280 g (10 oz)
- Warm water — 240 ml (8 fl oz)
- Salt — 1/2 tsp
Method
- Combine the flour and salt in a bowl.
- Gradually add warm water, mixing and kneading to form a firm, slightly sticky dough.
- Divide the dough into portions and flatten each into a round about 1.5 cm (2/3 in) thick.
- Heat a dry griddle or heavy pan over medium heat.
- Cook each flatbread for 5–6 minutes per side until cooked through and lightly browned in spots.
Introduction: A simple, dense flatbread made from maize or mahangu flour, cooked on a dry griddle, a traditional Owambo bread.
Cultural Background: Oshikwiila reflects the same mahangu-growing tradition central to Owambo cooking, offering a portable, simple bread alternative to oshifima, often eaten alongside tea or a light stew.
Tips: Cook over moderate heat so the dense dough cooks through fully without burning on the outside. Let the dough rest briefly before shaping if it feels too sticky to handle.
Variations: Add a spoonful of sugar to the dough for a lightly sweetened version. Serve warm with butter or a simple stew.
Storage: Store cooled oshikwiila in an airtight container at room temperature for up to 2 days.
Reheating: Warm briefly on a dry griddle or in a dry pan for a minute per side.
FAQs:
Q: Can I use only maize flour instead of mahangu?
A: Yes, maize flour works well and is a common substitute where mahangu isn't available.
Q: Is oshikwiila eaten with a topping?
A: It's often simply eaten alongside a stew or tea, though butter can be added for extra richness.
- Mahangu or maize flour — 280 g (10 oz)
- Warm water — 240 ml (8 fl oz)
- Salt — 1/2 tsp
Please log in to leave a comment.