Vegetable Relish · Wild Greens
Ombidi
Photo: Gwasheya / Wikimedia Commons · CC0
To last through the dry season, ombidi leaves are boiled, pressed into balls and sun-dried, then crumbled back into the pot months later.
Wild spinach and other leafy greens are pounded and simmered down with a little peanut butter or fat into a dark, savoury relish, ladled generously over oshifima or mahangu porridge.
Why it's made this way: As a daily vegetable side to the millet-based staples of the north, ombidi rounds out a diet built around mahangu and adds protein and micronutrients from foraged bush greens.
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