Entree: Namibia – Omajowa (Sautéed or stewed wild termite mushrooms in a savory tomato and onion sauce)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 30 min

Total 45 min

Ingredients

- 1 lb (450 g) fresh Omajowa (wild termite mushrooms), trimmed and roughly chopped
- 2 tbsp (30 ml) vegetable oil
- 1 tbsp (15 ml) butter (optional)
- 1 large onion, about 8 oz (225 g), thinly sliced
- 3 cloves garlic, about 0.5 oz (15 g), minced
- 2 medium tomatoes, about 10 oz (300 g), diced
- 1 tbsp (15 ml) tomato paste
- 1 tsp (5 g) smoked paprika
- 1/2 tsp (2.5 g) ground coriander
- 1 small fresh chili, seeded and finely chopped (optional)
- 1/4 cup (60 ml) water or light vegetable stock
- 1 tsp (5 g) salt, plus more to taste
- 1/2 tsp (2.5 g) freshly ground black pepper
- 2 tbsp (8 g) fresh cilantro or parsley, chopped
- For pap (maize porridge), optional:
  - 1 1/2 cups (180 g) white maize meal (coarse cornmeal)
  - 4 cups (960 ml) water
  - Pinch of salt

Instructions

1. Prepare the mushrooms by cleaning and trimming them; if large, cut into bite-sized pieces. Heat the oil (and butter, if using) in a heavy skillet over medium heat and add the sliced onion. Sauté until soft and translucent, about 6–8 minutes.
2. Add the minced garlic and chopped chili (if using) and sauté 1 minute more until fragrant. Stir in the diced tomatoes and tomato paste and cook until the tomatoes break down, about 5 minutes.
3. Add the mushrooms to the pan, sprinkle with smoked paprika and ground coriander, and increase heat to medium-high for 2–3 minutes to begin browning the mushrooms.
4. Pour in the water or stock, reduce heat to medium-low, cover, and simmer gently for 8–10 minutes until mushrooms are tender and the sauce has concentrated. Season with salt and pepper and adjust to taste.
5. If serving with pap: bring 4 cups (960 ml) water and a pinch of salt to a boil, whisk in the maize meal in a steady stream, reduce heat to low and simmer, stirring frequently, until thickened and smooth, about 15–20 minutes. Cover and keep warm.
6. Stir chopped cilantro or parsley into the mushroom sauce just before serving. Serve Omajowa hot spooned over pap or with crusty bread; garnish with extra herbs or a squeeze of lemon if desired.