It's fresh ombidi season and I have been enjoying it at least once a week since early December. I got to know about ombidi 7 years ago, when i first met my now husband and fell in love with it at first taste. I am already a huge lover of spinach and this wild kind just blew me off my feet. You might think I am describing my significant other here, but that is just how much I love it.
I have been lucky in terms of getting the ombidi from friends and family from the North, where it is mostly harvested. My father in law being my biggest supplier. We have also been quite lucky as there is one house here in Omeya where we live, where it grows. So my husband and I went on a little adventure harvesting (stealing) ombidi from our neighbours yard. We love ombidi so much, we even took the stems and scattered them all over our yard hoping that at the next rainy season, our yard will be full of ombidi plants. But chances are very low, I know. One can always try.
Anyway, I am aware that almost everyone knows how to cook ombidi, or at least that's what I thought. I put up a picture of my cooked ombidi on my Instagram stories, and an overwhelming amount of ladies asked me to share the recipe, and here it is.
This recipe is very simple. Even someone who has never cooked anything in their life before will be able to cook it. Its delicious when served with oshifima and some meat, but that is completely up to you.
Please do give this recipe a try and let me know how you like it. Happy cooking everyone. Cheers.
Fresh boiled ombidi
1 medium sized onion, diced
3 tomatoes, diced
1/4 cup vegetable oil
1/4 cup butter
2/3 tbsp kapana spice
1/2 tsp chili flakes
Odjove for serving
1. On medium to high heat, in a large skillet pan, fry your onions in oil until they are soft and translucent.
2. Add tomatoes and fry until the tomatoes are very soft, almost paste like.
3. Add the boiled ombidi to the pan, along with your kapana spice and chili flakes and stir everything together. Taste for salt and adjust according to your preference. Cook for 10-15 minutes to cook out the "raw" taste of the spices.
4. Add butter to the ombidi and let it melt by stirring everything together.
5. Turn off heat and serve it hot with Oshifima and your choice of protein.