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 […]
These orange-flavoured rusks are an example of contemporary rusk-making. Rusks have been around in the southern part of Africa since 1652 when the Dutch arrived at the Cape of Good Hope. Their ship-rations included dried-out bread that is the direct ancestor of contemporary rusks. Home-bakers typically bake large batches of […]
!Nabas or Kalahari-truffles is a quintessential Namibian ingredient from the eastern, Kalahari-part of the country which is where the inspiration for this Chicken and Kalahari-truffle pie comes from. They are only available during April and May after good rains. Here they are used as part of a filling for a […]
This smashed sweet potatoes recipe add a delicious twist to what is already a supreme ingredient. Garlic butter and a handful of parmesan cheese take the humble sweet potato to new heights. Delicious food does not come easier. Boil some sweet potatoes then lightly flatten them with a fork. Pour […]
Frozen oysters should not be overlooked. This recipe that combines oysters with mango is proof of how good they can be. The oysters are only lightly cooked, which improves their texture. The mango adds sweetness and freshness whilst the onions add a little crunch. The chilli adds heat. The addition […]
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 […]
The New Orleans po’boy is a classic deep-fried oyster sandwich. It is most likely a variation of the famous “oyster loaves”. These deep-fried oysters on French loaves were popular in the city way back during the late 1800s already. The exact origin of the name po’boy is uncertain but one […]
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 […]
Vermicelli with mixed mushrooms is a quick and easy dish to put together. Make sure you use only the best mushrooms. This is ideal as a quick lunch dish or as a main course for a family meal. For a true Namibian taste experience, substitute the mixed mushrooms with Omajova […]
Maguni fruit from north-eastern Namibia. Also known as the Monkey Orange.