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The Omagongo Festival is around the corner

The Omagongo Festival is around the corner

Placido Hilukilwa

THIS year’s marula wine season reaches its zenith when Omukwaniilwa Fillemon Shuumbwa Nangolo of the Ondonga Traditional Authority (OTA) hosts the Omagongo Annual Cultural Festival at his Onambango Palace on the outskirts of Ondangwa town on May 25th.

President Nangolo Mbumba, Vice President Netumbo Nandi-Ndaitwah, and Prime Minister Saara Kuugongelwa-Amadhila top the list of invited guests. Also invited are other senior government leaders, leaders of political parties, and traditional leaders from all four corners of the country.

According to the chairperson of the OTA, Senior Traditional Councilor John Walenga, a gala dinner will be held in Windhoek this weekend to raise funds not only towards the Omagongo Festival but also towards two other major projects that the OTA is tackling, namely the construction of a memorial shrine, with its bricklaying ceremony taking place on May 24, and the hosting of the Etosha Carnival slated for July this year.


The marula (omagongo) season, stretching from February to April/May, is a time of celebrating the fruit of the marula tree, which is squeezed to produce a moderately alcoholic drink — the Omagongo — which Aawambo consume in a celebratory mood.

During the season, no official tasks are carried out. Even traditional courts go on recess, and the carrying of weapons is strictly forbidden.

The Omagongo Festival — the culmination of the Omagongo season — is recognized by UNESCO as an intangible cultural heritage of humanity. It serves as a platform to celebrate the culture and foster unity and is hosted annually, on a rotational basis, by the eight traditional authorities of Aawambo: Ombadja, Ombalantu, Ondonga, Ongandjela, Oukwanyama, Uukolonkadhi, Uukwaluudhi, Uukwambi.

The festival was put on hold during the three years of the Covid-19 pandemic but was revived last year with Chief Oswin Mukulu of the Ombalantu Traditional Authority as host.

Captions:

PICTURED: Squeezing the marula fruits to produce omagongo.

PICTURED: The fermentation process.

PICTURED: Ready to drink.

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