Namibian Recipes

Namibian cooking has three strands. In the north, the Ovambo people eat oshifima, a stiff porridge of pearl millet called mahangu, with greens, beans, fish or meat. Across the country, pastoral traditions give beef, goat and game a central place, and wild foods such as mopane worms and mushrooms still matter. The third strand is European: German settlers brought sausages, bread, strudel and beer, and Afrikaans cooks brought the braai (barbecue), biltong, potjiekos and vetkoek. Meat is cooked over open fire almost every weekend, and kapana, small pieces of beef grilled at market stalls, is the street food of the north. Maize porridge, called pap, is the staple elsewhere, usually with a tomato and onion relish. Seasoning is simple, based on salt, pepper, coriander and chili. Drinks include oshikundu, a fermented millet drink, and locally brewed lager, and Namibian game such as kudu and oryx features on many restaurant menus.

Staple ingredients

• pearl millet (mahangu)
• maize meal
• beef
• game meat
• dried meat (biltong)
• wild greens
• tomatoes and onions

• Main Dishes 2
• Snacks 3
• Drinks 1

Main Dishes

• Potjiekos (Namibian Beef and Vegetable Pot Stew)NA3 h 30 minEasy
• Oshifima with Spinach Relish (Namibian Millet Porridge)NA45 minMedium

Snacks

• Biltong (Namibian Air-Dried Spiced Beef)NA30 minMedium
• Vetkoek with Savory Mince (Namibian Fried Bread Rolls)NA1 h 20 minMedium
• Kapana (Namibian Street-Grilled Beef with Tomato Relish)NA35 minEasy

Drinks

• Oshikundu (Namibian Fermented Millet Drink)NA40 minMedium