Guinea Fowl hand Pies may sound like a traditional Namibian dish, but it is not. Although guinea fowls are endemic to Namibia it is no longer eaten on a large scale. The bird can tough and gamy and does not have a lot a meat. But for the adventurous cook […]
Traditionally, fermented mahangu grains are not used for making bread. This indigenous crop, like most of Africa’s other indigenous crops are low in gluten. They do not make good bread. Historically they have been consumed as porridge either with a sauce or a protein on the side. One possible exception […]
Devilled kidneys is a popular breakfast dish dating back to Victorian Britain. The spicy ‘devilling mixture’ consists of mustard, butter, and cayenne pepper. Some recipes also include curry powder and Worcestershire sauce. Chicken stock or cream can also be used in the sauce itself. If you happen to have some […]
Vetkoek or vetkoekke (pl.) is a close relative of the doughnut. Both stems from the Dutch confection “olie-koecken”. This later became “oliebol” and among the Flemish it is known as “smoutebol”. Essentially a ball of dough deep fried in fat or oil, it is found all over Namibia and South […]
Fruit of the Marula Tree (Scelerocarya birrea). The marula tree is one of Namibia’s most versatile and thus important indigenous trees. It is native to many African countries including South Africa, Malawi, Namibia, Niger, Botswana, Gambia, Zambia, Zimbabwe, Angola and a few more. Archaeological evidence shows the marula tree was […]
“Food is our common ground, a universal experience.” — James Beard. “People are generally proud of their food. A willingness to eat and drink with people without fear and prejudice… they open up to you in ways that somebody visiting who is driven by a story may not get.” – […]