INTRODUCTION

The green sauce is prepared from a long range of edible green leaves. The present study identified more than 15 plant species that could be used in the preparation. A handful of species are more popular and used daily in most ombidi recipes but Namibian women can use most kinds of the green leaves that are abundant and palatable.

Most species of ombidi occur in large amounts during the beginning of the rainy season, especially during December, January and February. Soon after the first rain the ground is covered with seedlings of Ombidi which are picked on a daily basis. When the pearl millet crops are sown, Ombidi are found as weeds among the millet plants and they are picked while farmers weed the main crop.

A few months later Ombidi species become more rare as the short rainy season comes to an end and soon there are only few old plants left on the ground. The dry season last for the rest of the year.
The freshly picked Ombidi plants are carried home from the field and boiled for the evening meal.  During the rainy season there is always a large surplus of ombidi. This surplus is boiled overnight, formed into round flat cakes next day evanda, omavanda (pl.), dried and stored for use during the dry season.

Modern life has brought many changes to northern Namibia but Ombidi is still used every day in most of the more than 100 000 households in the area. The town population may nowadays buy other foods for daily use but they still prepare Ombidi during the weekends and for feasts.

Local spinach (Ombidi) is not a “Famine food” in northern Namibia. Ombidi is preferred by the farmers and therefore also used during years where there is a good harvest of the staple food.  It is not a poor man’s crop either as all rural people use Ombidi with their pearl millet porridge, independent of their wealth.
Ombidi is not used for magic or medicine purposes in Namibia, so there are no taboos or secrets about the use. Farmers are most willing to share their experience about Ombidi.

The International Board for Plant Genetic Resources (IBPGR) recently began to investigate and document similar crops. Their term “Traditional African Vegetables” is the most appropriate classification until now. This is how we see the Ombidi in Namibia, it is simply an African vegetable.