OMAJOVA –The Namibian wild mushroom

OMAJOVA also called owawa is a type of mushroom that grows on a termite hill after good rains. This is a season for omajova, a Namibian delicacy that tastes more like a well seasoned chicken fillet than a mushroom.

I am delighted to share with you my invented omajova recipes prepared from my kitchen, do try them out and I would appreciate your feedback.

CREAMY OMAJOVA SOUP
1X tablespoon butter
2 X Cups of veggie stock
1X big omajova chopped
½ cup of coconut milk
3X tablespoon sauvignon blanc
3/4 teaspoon aromat
2X tablespoon flour
1X leek chopped
1X tablespoon fresh dill
1X medium onion chopped

Directions
Fry onion, leek, Omajova and dill in butter in large saucepan for 3 minutes. Add veggie stock and bring to a boil. Reduce heat, cover and simmer 8 minutes. Stir in a quarter of coconut milk, wine and aromat.

Gradually add remaining coconut milk to flour, stirring until smooth. Stir into the saucepan.

Cook over medium heat until soup is stirring occasionally for about 5 minutes.
Garnish with carrots shavings.

OMAJOVA AND SPINACH WRAPPED IN CHAPATTI AND DRIZZLED WITH CHEESE SAUCE

Chapatti Ingredients:
½ cup of whole wheat flour
½ cup of all white flour
½ teaspoon salt
Luke warm water

Directions: Serves 2
Sift the flour and the salt into a mixing bowl. Add water to make fairly stiff dough, moistening your hands frequently to ease off the bowl. Shape dough into a ball, cover the bowl and let it stand for at least ½ hour. Divide dough into 2 balls and roll each out into a flat kitchen surface. Grease a pan and heat a pan over medium until it is hot. Cook each chapatti until golden; when you see tiny bubbles it’s time to turn them over.

Omajova and spinach Ingredients
1X tablespoon olive oil
1X big omajova sliced in strips
1X teaspoon minced garlic
1X teaspoon minced ginger
10X fresh spinach leaves trimmed
½ red bell pepper cut in strips
Pinch of pepper
Aromat to taste
1X teaspoon Cajun spice
1X tablespoon fresh dill
1/2 cup shredded mozzarella cheese
1X tablespoon cheese cream
2X leaves fancy lettuce

Directions
Heat oil in a large skillet over medium high heat.

Add seasonings, mushrooms, dill, ginger and garlic then cook and stir until the mushroom liquid has evaporated.

Add spinach and peppers and stir fry for about five minutes.

Lay chapatti on a cutting board and spread cheese cream on, Spread fancy lettuce on chapatti and spread spinach and omajova ingredients on it.

Drizzle cheese sauce on it and roll.

Cut chapatti crosswise in half and serve with a side salad

Cheese sauce Ingredients
1X tablespoon of butter
1 & ½ X tablespoons of white flour
300 ml milk
85 g cheddar cheese, grated

Directions
Melt the butter in a saucepan and add the flour.

Cook on low heat stirring for 2 minutes, then gradually stir in the milk.

Bring to the boil and simmer, continue stirring until thickened.

Add cheese and stir until it has melted and the sauce is smooth.

Pour on top of the chapatti and garnish with parsley.

SPICY OMAJOVA SALAD

The salad Ingredients
5X leaves fancy lettuce
4x cherry tomatoes cut in half lengthwise
1X carrot shavings
Olives as desired
Herbal feta cheese as desired

Directions
Lay lettuce leaves on a plate followed by carrot shavings. (Use a potato peeler to make the carrots shavings).

Toss cherry tomatoes on top, followed by feta cheese and olive

Spicy omajova Ingridients
1X big omajova cut in strips
2X table spoons coconut oil
1 X teaspoon ground allspice
½ X teaspoon ground nutmeg
1X tablespoon fresh thyme
½ X teaspoon Cayenne pepper
1 teaspoon Ground cinnamon
Half onion chopped
1X garlic clove chopped
½ cup of water
½ X scotch bonnet pepper chopped finely
Salt and ground corn pepper to taste

Directions
Pre-heat oven on 180”
Rub omajova with salt and ground corn pepper.

Boil in water over medium heat for five minutes and drain.

Grease baking tray with one tablespoon of coconut oil.

Rub the omajova with the rest of the ingredients and lay in a baking tray.

Grill in an oven until golden brown on top.
Remove and leave to cool at room temperature.

Lay on top of the salad and garnish with parsley.

About the Author
Rebekka Hidulika is a self taught gastronomist with a university degree in Tourism. She has travelled and worked for a world-renowned P&O cruise liner where she revived her love and passion for culinary. She owns and manages an African inspired eatery called Fusion restaurant in Windhoek West. These recipes can be found on special at fusion restaurant depending on season’s availability.

Follow her culinary journey on:
www.fusionamibia.blogspot.com
www.letseat.at/fusion_namibia
fusionnamibia@gmail.com
PF