#ombidi

Today is Namibia's last (rugby) game in France as they face Uruguay, still in quest of their first ever World Cup win, and I wish them the best. Their last match against Les Bleus was rather the proverbial emotional roller-coaster (France's largest World Cup victory; and our captain sustaining an injury); but rugby, first and foremost stands for respect and camaraderie. It's fierce and brutal and the pitch; we're all friends again at the final whistle. Thus, to celebrate the Welwitschias, I'm cooking Ombidi today, a simple, tasty and hearty Namibian Spinach Stew.

Ingredients (serves 3):

2 tablespoons sunflower oil

1 red onion

1 large garlic clove, minced

9 "cubes" frozen spinach

3 ripe tomatoes, rinsed

1/2 fleur de sel or sea salt flakes

1/2 teaspoon freshly cracked black pepper

In a large, deep skillet, heat sunflower oil over medium-high heat.

Peel and finely chop red onion. Add to the skillet, and fry, a couple of minutes. Stir in minced garlic, and cook, 1 minute more.

Add frozen spinach "cubes", stirring well to coat in oil and onions. Cover with a lid, reduce heat to medium, and allow spinach to thaw, stirring often.

Rinse tomatoes and dice them.

Increase heat back to medium-high, and stir in diced tomatoes, about 5 minutes, until softening.

Season with fleur de sel and black pepper.

Cover with the lid, reduce heat to medium, and simmer, a quarter of an hour.

Serve Ombidi hot, with Mielie Pap.