• Shantal Whiteley


A Bean dish for everyone


Oshingali is a pureed black-eyed bean dish that originates from the northern part of Namibia. It is high in fiber and protein and its creamy texture makes it excellent as a side or main dish, similar to hummus .

It serves well with Oshifima (stiff porridge).

To make beans cook faster and peel easier, we recommend soaking them overnight in water.

To peel beans faster, we recommend rubbing beans between both hands in a large bowl of water.

Total: 25 mins Prep: 10 mins Cook: 15 mins Yield: 2 servings

Learn how to make the most simply bean spread, that everyone will love. You can add more seasonings if you’d like. Recipe serves more than 4 as a side .

Ingredients :

½ cup black eyed beans

1 cup water to cook

¼ tablespoon oil or margarine

1 Grated Garlic clove

1 teaspoons sugar

a pinch of salt

a pinch of ground pepper

Instructions :

Step 1

Wash and soak beans in water for 4 hours or overnight .

Step 2

Rub beans with your hand to remove the skin.

Step 3

Place the beans in a pot filled with water and Cover.

Step 4

Bring beans to a boil and remove foam, when it forms.

Step 5

Reduce the heat and let simmer for about 10 minutes or until tender.

Step 4

Add garlic and blend or mash beans until smooth.

Step 5

Add remaining ingredients. combine well and cook for 1 minutes.

Notes :

If you are using this recipe as a side , try our Ombidi (Spinach Stew) as well .

Top with extra virgin olive oil and parsley for garnish and additional flavor .




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