A visit to Namibia is not complete unless you have tasted some of the very authentic foods sold at street markets which are harvested from the veldt (unimproved rural land) and cooked by the locals. Like South Africa, Namibian cuisine is a fusion of tastes from both colonial and native peoples. There are 11 ethnic groups in Namibia: the Himbas, Hereros, Damara, Namas, Topnaars, Rehoboth Basters, Coloureds, Caprivians, San, Tswanas and Whites (which are generally of Dutch, Portuguese, British and German origin).
On my recent visit, I was introduced to some of Namibia’s not so common foods and fruits. Katutura is a township on the outskirts of Windhoek, the capital of Namibia. It is a buzz with street markets, bars, music and people socializing and enjoying the foods sold and prepared on the sidewalks and in humble homes.
One of the most popular and favorite street foods found in Katutura and the rest of the country for that matter, is Kapana. (grilling meat, mostly beef, on an open fire). Because it is so popular amongst the locals, as well as visitors, there are chefs or Kapana men as they are called, on every street corner and in between. The price can easily be negotiated not only because of tradition, but because of the highly competitive market. The cooking does not take long and the meat is ready in 5 to 10 minutes. Therefore, socializing whilst waiting for your order to be cooked is customary.
Namibians traditionally live near the earth and rely on the land for food and sustenance. Fruits, berries and seeds, especially, are used in every possible way to supplement the traditional Namibian diet. Embe and Ovambo berries are two such foods of the veldt which are typically used in several Namibian dishes.
Mahangu or pearl millet, also called ''Manna of the North” in Namibia, is a staple food for many Namibians. The grain is grown in the northern parts of the country, dried, ground and mostly used to cook a porridge called oshifima. The popular oshikundu, a fermented drink, is also made of the flour.
On one of my previous visits to Namibia, I was introduced to the monkey orange or strychnos spinosa. Its flesh is very juicy with a sweet and sour taste. The fruit also has great medicinal value and popular as an antidote for snakebite and very effective in the treatment of constipation.
The Omulunga or Makalani is another very popular snack, especially amongst the Ovambos and Himba tribes. The golf ball-size fruit is eaten raw or used to make Ombike, a brew that is similar to whiskey. The inner core is carved by the locals and some of the most interesting pieces of art, derived from the humble seed, can be found in the curio shops and street markets.
I have not tasted the Omajove (wild mushroom) or termite hill mushroom as it is referred to, but was told it is a real treat. This fungus has a very short shelf-life and is seldom found in stores and mostly sold at roadside stalls. It is harvested early in the morning and sold on the roads outside Windhoek en route to the north. Unlike its brother the Nabba, which is generally smaller, the Omajove can grow up to 1 foot in diameter.
But, the highlight of my visit was indeed eating the Nabba or desert truffle as it is called. It is a delicacy which grows under the sand and needs the expert eye of the Nama people to spot the correct place to dig for this treat. It also has a very short shelf-life (April/May after good rains). Nowadays it can also be found on the menus of some of Namibia's top restaurants. Eaten fresh is of course best, but it can be frozen or bottled with great success.
This is just the tip of the iceberg when it comes to indigenous food of Namibia and I hope to do a follow-up on this blog and bring you more.
GALLERY
Katutura |
Bar in Katutura |
Kapana men in action |
Berries and nuts |
Makalani nuts |
Grinding millet |
A new friend |
Millet Flour |
Pearl Millet |
!Nabbas |