🍽️ Cuisine
Namibia's cuisine reflects its dramatic landscapes—from the Skeleton Coast to the Kalahari Desert, from German colonial architecture to San bushmen traditions. German colonization left an indelible mark: bakeries produce excellent breads and pastries, game is prepared with European techniques, and beer culture thrives. But beneath this overlay lie indigenous traditions: the Herero cattle herders' love of grilled meat, the Ovambo's millet porridge, and the San people's ancient knowledge of desert foods. Wild game—oryx, kudu, springbok—is central to the cuisine, as is the braai (barbecue) culture shared with South Africa. The Atlantic provides oysters and fish, while the interior yields unique ingredients found nowhere else.
Potjiekos
This traditional three-legged pot stew is central to Namibian gatherings. Meat and vegetables are layered in a cast-iron pot and slow-cooked over coals for hours without stirring—the layers remain distinct while flavors mingle. It's as much a social event as a cooking method.
Ingredients: 400g lamb or beef (cubed), 2 tablespoons vegetable oil, 1 large onion (sliced), 2 cloves garlic (minced), 2 medium potatoes (cubed), 2 carrots (chunked), 1 cup butternut squash (cubed), 100g green beans, 250ml beef stock, 125ml red wine (optional), 5ml salt, 2ml black pepper, Fresh thyme and rosemary.
Preparation: Heat oil in a heavy pot (ideally a cast-iron potjie) over medium-high heat. Season meat with salt and pepper and brown in batches. Remove. Sauté onion and garlic until softened. Return meat to the pot. Layer the vegetables on top of the meat: potatoes first, then carrots, squash, and beans last. Do not mix. Pour stock and wine (if using) down the side of the pot. Add herbs on top. Cover tightly and cook over low heat (or in a 160°C oven) for 2-3 hours. Do not stir or lift the lid. The potjiekos is ready when meat is falling apart and vegetables are tender. The layers will have melded at the edges while remaining distinct. Serve directly from the pot with crusty bread to soak up the sauce.
💡 The cardinal rule of potjiekos: never stir! The steam must do the work. A tight-fitting lid is essential.
Oryx Steaks with Red Wine Sauce
Oryx, the magnificent antelope of the Namibian desert, provides lean, flavorful meat that's highly prized. The steaks should be cooked quickly over high heat and served rare to medium-rare to prevent drying out. A rich red wine sauce complements the gamey flavor.
Ingredients: 400g oryx steaks (or venison), 30ml olive oil, 30g butter, 2 shallots (minced), 200ml red wine, 100ml beef stock, 5ml salt, 3ml black pepper, Fresh rosemary and thyme, 2 cloves garlic (crushed).
Preparation: Bring steaks to room temperature for 30 minutes. Season generously with salt and pepper on both sides. Heat oil in a heavy skillet over high heat until smoking. Add steaks and sear for 2-3 minutes per side for medium-rare. Add half the butter, garlic, and herbs to the pan. Baste the steaks with the foaming butter for 1 minute. Remove steaks to a warm plate and let rest for 5 minutes. Reduce heat to medium. Add shallots to the pan and cook until soft. Pour in wine and scrape up any brown bits. Reduce wine by half, then add stock. Simmer until sauce thickens enough to coat a spoon. Whisk in remaining butter. Slice steaks against the grain and serve with the sauce spooned over the top.
💡 Game meat is very lean and will become tough if overcooked. Aim for rare to medium-rare and always let it rest before slicing.
Oshifima with Oshikundu
The staple food of the Ovambo people in northern Namibia, oshifima is a thick millet or mahangu (pearl millet) porridge. Oshikundu is a fermented millet drink often served alongside. Together, they represent the foundation of traditional Namibian cuisine.
Ingredients: For Oshifima, 200g mahangu (pearl millet flour) or millet flour, 500ml water, 2ml salt, For Oshikundu, 100g millet flour, 1 liter water, 50g sugar (optional).
Preparation: For Oshikundu: Mix millet flour with warm water and let ferment for 1-2 days in a warm place until slightly sour and bubbly. Strain, sweeten if desired, and serve cold. For Oshifima: Bring water to a boil in a heavy pot. Add salt. Mix 50g of the flour with 100ml cold water to make a paste. Stir into the boiling water. Gradually add remaining flour while stirring vigorously with a wooden spoon. Continue stirring for 15-20 minutes as the porridge thickens. It should be very stiff and pull away from the pot. Wet your hands and form the oshifima into a smooth ball or dome on a serving plate. Serve with vegetable or meat stew, eating by pinching off pieces to scoop up the sauce. Wash down with cold oshikundu.
💡 Mahangu has a distinctive nutty flavor—it's worth seeking out at African markets for the authentic taste.
