Grilled Poultry · Marula Oil
Oshiwambo Chicken with Odjove
Photo: Martin Hipangwa / Wikimedia Commons · CC BY-SA 4.0
Odjove is pressed by hand from marula kernels and kept as a delicacy for honoured guests; the same oil is drizzled over wild spinach and oshingali bean puree.
A free-range village chicken is slowly boiled or stewed until the tough meat turns tender, then seasoned with salt and odjove (traditionally pressed marula kernel oil), giving the meat a nutty, richly savoury finish.
Why it's made this way: Marula trees grow throughout Ovamboland, and Aawambo cooks use nearly every part of the fruit — flesh for the wine, kernels for oil — so it's no surprise the oil ended up seasoning the region's favourite grilled chicken too.
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