Omaere

Omaere is a fermented dairy product prepared in Southern Africa through the acidification of buttermilk [1][2] It is produced especially in Oshana, Ohangwena, Oshikoto, Omusati, and Omaheke regions.[2]

Names

Fermented buttermilk is known as omashikwa in Oshiwambo, mpofu in Rukwangali, and omaere in Otjiherero.[2] Omaere is common in Namibia and used mostly with cooked Oruhere( porich, maize meal) by (OvaHerero people) and by other several indigenous tribes.. While many other tribes prefer to drink it on daily basis..

Production

In traditional Herero culture, the production of omaere is performed by the females, who are responsible for milking and keeping the milk to acidify. Girls are taught how to milk and prepare omaere at an early stage.

Omaere is also available as a mass-produced product.[3]

See also

References
  1. "Espacenet - Bibliographic data". worldwide.espacenet.com.
  2. Jane Misihairabgwi and Ahmad Cheikhyoussef, Traditional fermented foods and beverages of Namibia, Journal of Ethnic Foods Volume 4, Issue 3, September 2017, Pages 145-153
  3. Omaere Sweet Full Cream 2KG, Namibia Dairies
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