Namibia, Nelson Kanangure, Namibian skewer
With 20 years of experience in 5-star hotels, lodges and restaurants, Chef Nelson Kanangure is passionate about food and always seeking ways to put Namibian cuisine on the map.
Chef Nelson received further training in South Africa and works to inspire young and upcoming Namibian chefs by sharing his skills and experience.
According to him, Namibia’s cuisine is a classic mix of indigenous, German, South African and Angola/Portuguese traditions. Namibian cooking offers much to savour – even more so for adventurous travelling gourmands prepared to sample a wealth of traditional indigenous dishes and ingredients.
NAMIBIA GASTRONOMY MUSTS
Game biltong
Omajova
Kalahari truffles
Nara seeds and nara oil
Kapana spice
Namibian skewer
INGREDIENTS
- 100 g kudu steak
- 100 g eland steak
- 100 g oryx steak
- 100 g ostrich steak
- 100 g springbok fillet
- 50 g salted butter
- 10 g fresh garlic
- 3 g fresh rosemary
- 100 ml Jimmy’s barbecue sauce
- 2 g salt coarse (grinded)
- 2 g whole black pepper (grinded)
- 150 g rustic fries
STEP BY STEP
- Take the fresh garlic and finely chop it. Do the same with the rosemary. Leave your butter at room temperature and fold in your garlic and rosemary.
- Place the butter in foil, roll it into a cylinder to secure the butter and close the ends to avoid the butter running out.
- Season your steaks well with salt and pepper. Brush with the basting sauce onto the meat and let it marinade for 40 minutes.
- Skewer your meat and get ready to braai.
- Put your butter cylinder on the side to slowly start softening to a runny stage.
- Place the skewer on the grid over the hot coals and cook to medium rare, allow to rest.
- Place the garlic and rosemary butter cylinder around the top of your skewer and pierce with a knife so the butter runs down your meat.
- Your Namibian skewer is now ready to eat with your choice of starch and vegetables.
WANT TO BRING SOME BACK HOME? MARULA OIL
Marula is an essential food and cosmetic product amongst Namibian people. The fruits of Marula trees are in season every year from January to April. The kernel is manually pounded and cold pressed for oil. This pure oil contains nutrients and antioxidants used for cooking as well as for hair and skin products. You can find Marula oil at street markets and souvenir shops.
TOP 5 LOCAL BITES TO TASTE
KAPANA (thin sliced meat)
Popular street food with a smokey taste.
An addictive snack or meal suitable for anytime of the day. Meat seasoned with Kapana spice prepared on open fire served with either vetkoek, pap, (maize meal), roasted bread and relish.
OMATANGARA (tripe)
Either beef or goat tripe seasoned with salt served with Pap, or Omahangu (pearl millet).
As a main course, Omatangara is steamed in a threelegged pot on open fire. To make it a nutritious meal, veggies and spices are added to give it a nice aroma.
OMAGUNGU / ENGUNGU / PHANE (mopane worm).
A traditional Namibian delicacy served with Pap or Omahangu.
It can either be a snack or main course when served with staple food. Often fried with onions and tomato, spiced according to your liking.
OMBOGA / OMBIDI / MUTETE (wild spinach)
Wild spinach that grows naturally in the fields and is a very popular stewed dish in the north of the country.
It is served as a side dish to accompany a main meal.
ZAMBEZI BREAM
Popular freshwater fish from the mighty Zambezi river.
A main course, that can either be grilled to perfection or boiled, served with pap and spinach.
Most Namibians simply love chilis! Red chilies are generously used in an array of dishes and it forms a vital part of Namibian cuisine!