#Ombidi recipe

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Ombidi (Namibian Spinach Stew)

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.

France vs. Namibia (96-0), Thursday 21st September, 2023, Marseille, France

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The Rugby World Cup Table

In France, there is something specific to Rugby we call "la troisième mi-temps" (third half-time), where both winning and losing teams and supporters gather after a game for a bite and a pint! In that spirit, as our home World Cup comes to a close tonight, I am celebrating all the teams that took part and played exciting, enthralling rugby (sometimes breaking our hearts!) all across France this past couple of months, sharing recipes from all the countries represented. I really enjoyed delving into national cuisines I did not know, and perhaps some future travels will be inspired by these delicious discoveries! In the meantime, I'll be happy eating, whether New Zealand or South Africa lifts their fourth Webb Ellis Trophy!

Pool A

Confit Duck (France)

Manuka Honey Glazed Ham (New Zealand)

Melanzane alla Parmigiana (Italy)

Pasta con Salsa Caruso (Uruguay)

Ombidi and Mielie Pap (Namibia)

Pool B

Beer Battered Sausages (Ireland)

Regte Braaibroodjie (South Africa)

Scots Apple Crumble (Scotland)

Ota Ika (Tonga)

Griș cu Lapte (Romania)

Pool C

Haddock Welsh Rarebit (Wales)

Vudi Vakasoso (Fiji)

Aussie Burgers (Australia)

Pastéis de Nata (Portugal)

Abkhazura (Georgia)

Pool D

Chicken Pot Pie (England)

Guiso Carrero (Argentina)

Salmon Chirashi (Japan)

Kopai (Samoa)

Chupe de Camarones (Chile)