Introduction For most Namibians, access to fresh mussels and other seafood is extremely limited and highly dependent on the ability to self-harvest. Fresh seafood is also very expensive compared to other proteins available in retail stores. Namibia’s lucrative seafood industry exports most local seafood but recreational harvesting is allowed for […]
Introduction Life feels a whole lot better when you wake up to the smell of rusks or “beskuit” in the oven. There is something very comforting to the smell of warm milk, butter, flour and sugar. Just as there is something utterly serene in sitting at a table at dawn […]
Have you ever heard of the Eggs of the Lightning Bird? Don’t be disappointed if you have not. Not everyone knows that Kalahari or desert truffles go by that name. Background Nearly every year Namibians go a little crazy during April and May. It has nothing to do with the […]
Introduction Oysters. People either love them or hate them. They are eaten today the same way as we ate them when we first discovered them: raw. Some like them with hot sauce, some with lemon juice but they need to be fresh. Real fresh. Oysters ought to taste like the […]
Pearl millet (Pennisetum glaucum) or mahangu as it is locally known, is the most widely grown millet variety globally and Namibia’s most important staple food. It is the world’s sixth most important crop. It is especially important in the semiarid tropics of Asia and Africa where the crop is preferred […]
Introduction Some of the world’s classic dishes are named after the pot or pan they are cooked in. Such dishes include Paella, Tagine, Sač, Cataplana, Pancake and Nabemono. The latter originated in Japan and refers to ‘all things cooked in a nabe’ (pot). One famous version hereof is chanko nabe […]