Namibian cuisine
The Namibian cuisine has its spread in the southern Africa situated Republic of Namibia .
Namibian cuisine as a fixed term is not clearly defined and is based on the influences of the different ethnic groups in the country and the influences of South African and German cuisine .
Influences on the kitchen
Basically, the cuisine of Namibia can be divided into three different groups or areas of influence, whereby the ingredients, dishes and dishes have mixed up over the decades.
Traditional cuisine
The traditional cuisine of Namibia is mainly based on the natural conditions of a desert country. The indigenous ethnic groups such as Ovambo , San , Nama , Damara and Herero mainly used fruits such as the ǃNara , leaves, grain and roots as well as meat from wild animals . In addition, the domestication of cattle by the San over 2000 years ago resulted in the use of beef and dairy products.
The staple food for most of the traditional ethnic groups is maize flour , which is served in the form of pap (“polenta”). In the northeastern regions of Kavango and Caprivi , the porridge is traditionally made from mahangu .
Introduced kitchen
The cuisine introduced is mainly based on the influences of German cuisine during the time of the Schutztruppe in German South West Africa . Even today, numerous restaurants in the larger cities of central and southern Namibia are dominated by German cuisine with heavy sauces and dishes such as Kasseler , roast with red cabbage and sausage dishes . An example of this is Joe's Beerhouse in Windhoek.
South African cuisine
Especially the cuisine of the Afrikaans in Namibia is characterized by the Malay- influenced cuisine of South Africa , that is, for example, sweet side dishes such as dried fruit .
flesh
Namibia is a country in which meat is the dominant food in many population groups. Vegetarian or even vegan cuisine is not widespread.
In addition to the meat of domesticated animals such as beef and lamb , the meat of the various antelopes , but also of the zebra , ostrich , crocodile and other wild animals is particularly popular. Poultry is also common, but pork is not very common. Last but not least, the braai (“grilling”) is one of the most popular leisure activities in Namibia.
As in neighboring South Africa, Biltong (a type of dried meat), Droewors ( dried sausage) , Boerewors (farmer's sausage) and Rauchfleisch (smoked game meat) are very popular in Namibia .
fish
In the northern regions, but especially among the ethnic groups of the Caprivi, fishing and thus the consumption of freshwater fish play an important role. On the coast ( Swakopmund , Walvis Bay ) shellfish and crustaceans as well as food fish are very popular, but historically they were hardly used due to the remoteness of the sea by the Namib desert . Today, the industrially operated fishing in the very richly populated Benguela Current provides a number of deep-sea fish (including hake ) also far from the coast in the interior ( Windhoek ).
vegetables and fruit
Vegetables and fruit are an important part of the dishes of the ethnic groups in the northern regions of Namibia . In other parts of the country it hardly played a role until well into the 1980s, as vegetables and fruit were not grown here due to the climatic conditions and transport routes and cooling options were limited. Exceptions to this were, for example, roots, tubers and wild melons - especially in the case of the San - as well as potatoes, chard, pumpkin ( squash ) and other heat-insensitive, less demanding vegetables. Since the beginning of the 1990s, vegetables have also been used increasingly in all classes of the population.
Desserts
Desserts in Namibia are mainly based on German, South African and British influences. Basically, every dessert except ice cream is called “pudding”. Hearty, heavy and heavily sweetened dishes such as trifle , malva pudding , Koeksister , Melktert and Vetkoek dominate .
Spices
Herbs and spices are used liberally. The Indian spices like coriander , cardamom , cloves , cinnamon and ginger play a subordinate role in Namibia, in contrast to the South African cuisine.
beverages
In Namibia, alcoholic and non-alcoholic drinks are served with meals . Popular drink is also rooibos tea and rock Shandy . Popular is also a cider name Savanna . Beer brewed according to the German Purity Law plays a special role .
Well-known Namibian beers:
Traditional drinks include, for example, Omaere and Oshikundu .
Specialties
The specialties that are almost only found in Namibia and are sometimes only available for a few weeks or months a year include:
- Omajowa ( Termitomyces schimperi ), a fungus that grows on termite mounds between December and March after certain rainfall, temperatures and humidity.
- Kalahari truffle ( Terfezia pfeilii )
- Green asparagus from Swakopmund
literature
- Antoinette de Chavonnes Vrugt: My Hungry Heart. Notes from a Namibian kitchen. Venture Publications, Windhoek 2009, ISBN 978-99916-852-3-6 .
- Barbara Boudon: Namibia. Gourmet journey and recipes. Hädecke Verlag, Weil der Stadt 2009, ISBN 978-3-7750-0358-2 .
- Gebrüder Kornmayer (ed.): Classic & modern recipes from Namibia. Over 200 recipes from the kitchens of the farms, restaurants and campfires in Southwest Africa. 4th edition. Gebrüder Kornmayer, Dreiech 2007, ISBN 978-3-9808785-4-8 .
- Peter and Helga Haller: Southwestern cookbook. A collection of original South West African recipes. 3. Edition. Peter's Antiques, Swakopmund 2003, ISBN 99916-741-3-6 .
- Gaby Tirronen: Südwester Cookbook No. 2. Another collection of original South West African recipes. 3. Edition. Peter's Antiques, Swakopmund 1991, ISBN 06201-174-3-5 .