THE MAKINGS OF A GOOD OMAGONGO
Namibian Sun recently met with a group of women in Oikango village, Oshana Region, who had gathered to harvest and process marula fruit.
They explained that the fruit is ready for harvesting once it turns from green to yellow, signalling ripeness.
After harvesting, the fruit is collected and squeezed to extract marula juice. The juice is then left to ferment for two to three days, resulting in a refreshing beverage known as omagongo.
The brew is especially popular during the rainy season. While some sell it at open markets in northern Namibia, many enjoy it in the comfort of their homes.
This year, the Omagongo Festival will be hosted by the Oukwanyama Traditional Authority on 10 May. The annual celebration rotates among the eight northern traditional authorities and brings together people from diverse cultural backgrounds to socialise, enjoy the brew, and promote cultural traditions and heritage.
PHOTOS: TUYEIMO HAIDULA
They explained that the fruit is ready for harvesting once it turns from green to yellow, signalling ripeness.
After harvesting, the fruit is collected and squeezed to extract marula juice. The juice is then left to ferment for two to three days, resulting in a refreshing beverage known as omagongo.
The brew is especially popular during the rainy season. While some sell it at open markets in northern Namibia, many enjoy it in the comfort of their homes.
This year, the Omagongo Festival will be hosted by the Oukwanyama Traditional Authority on 10 May. The annual celebration rotates among the eight northern traditional authorities and brings together people from diverse cultural backgrounds to socialise, enjoy the brew, and promote cultural traditions and heritage.
PHOTOS: TUYEIMO HAIDULA
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