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Oshikundu orontaku is a traditionalNamibian drink made from fermentedmillet (mahangu) flour, brans and malted sorghum flour mixed with tepid water.[1] It is made from cereal. Ontaku has a short life span and must be consumed within six hours once it is ready.[1] Ontaku is more common amongAawambo people and in some parts of theKavango Region.[1] The knowledge of creating Ontaku has been verbally passed from one generation to the other, hence existing through generations ofAawambo.[1] It is widely sold in open markets and mostly associated with rural areas and northern Namibia. Oshikundu can be served with porridge to bolster its flavor and nutritional content in the absence of sizeable foods.
The combination is left to ferment for several hours at room temperature. Once Oshikundu is ready to drink, it becomes brown with a thick texture. It is nutritious, but it only lasts for a short time. It is usually a home-brewed drink that is enjoyed daily.[2]
A study conducted in 2001 by the Department of Food Science at theUniversity of Namibia revealed that it was possible to create a dry mix containing malted pearl millet and sorghum, which would be nutritionally enhanced withbambara nut. This mix could then be sold for making oshikundu.[3]
