Cooking in Communes

(Recipe below: Squid Ink Spaghetti Carbonara with Smoked Angel Fish) By the time I left high school, I had never eaten an olive. Sheep testicles, yes, those I did, but never an olive. By the time I arrived at my preferred institution of tertiary learning I was a virgin of many fine foods: capers, rhubarb, spinach,…

Doughnuts – Home-made

What is it that makes sweetened dough deep-fried in very hot fat such a great comfort food? Whose emotional black hole cannot be filled with the sweet angelic light that burst forth out of freshly fried doughnuts? Do you know anyone that does not like doughnuts? I do not. As a kid, every time I…

Pressure Cooking – To fear or not to fear

Pressure cookers used to put the fear-of-God into me. Maybe Willem Prinsloo’s mother’s red, beetroot-smelling kitchen ceiling had something to do with it. Or maybe it was watching my tiny, corpulent grandmother dive for cover to avoid the cascade of piping hot barley soup exploding from a small hole in the pressure cooker lid. It…

The search for Namibian cuisine – Part 1: Ingredients

This is not the first article I write about this, and it will not be the last one either. In fact, if I am honest, this is becoming the single focus of a mild obsession. If we look at cuisine as a social concept, i.e. a theoretical construct with special and distinctive meaning we might…

Top 9 Kitchen Tools and Crispy Guinea Fowl Wings with Garlic and Chilli Sauce

See recipe below: Crispy Guinea Fowl Wings with Garlic and Chilli Sauce I love tools, all sorts of tools.  As a result, I have lots of kitchen tools. Statistically, there is a strong, positive correlation between the love of tools and the actual number of tools purchased or collected. In my case, that strong, positive correlation also…

Chorizo: A Global Sausage

I have bought a vast quantity of natural pig and sheep intestines already this winter, all to be used as casing for sausages. Whoever first thought of stuffing animal intestines with meat and then cooking it was a genius. Pure and simple. I do not think anyone has any idea of the true number of…

The Search For Namibian Cuisine Part 3: Dishes

By Christie Keulder Is there a truly Namibian dish? One coherent collection of ingredients, prepared in combination and in a manner that most agree to as the best or the most appropriate, that we all enjoy frequently with loved ones and strangers alike, and that would stand out anywhere in the world to represent our…

The Search For Namibian Cuisine Part 2: Techniques

Last week I wrote about the ingredients that make our cuisine distinctive. This week I want to take the conversation further by looking at the special techniques we employ to cook our food. Like the rest of the world, we boil, roast, braise, grill and bake. We also dry and smoke food to preserve and…

Homemade Fermented Chili sauce

By Christie Keulder  See recipe below A friend handed me an academic journal article over the weekend. It was Igor Cusack’s paper ‘African Cuisines: Recipes for Nation−Building’. We had just finished our lunch of kapana and beer and continued our prolonged discussion about the need to codify Namibian food and cooking as we drove home…

Bredie – Green bean stew

By Chrisie Keulder  See recipe below Bredie is winter food. It is both a single-pot source of nourishment and warmth and comfort, and if by any reason you and your dearest family will go through this winter without at least once congregating around a pot of hearty bredie, I would consider you to be human…

Bubbling away: Winter soup

By Christie Keulder For most people soup is winter food. As soon as the first chill arrives, everyone is scrambling for his or her soups spoons because here are few things as satisfying as a hearty bowl of warm soup on a cold night. Yet, a large number of people do not make soup anymore….

Chicken, Leek and Potato Soup

Ingredients: 1 Whole chicken 2 liters Water 4 Leeks, white part only, Washed and sliced 6 Slices Bacon 6 Potatoes, Peeled and sliced 3 stalks Celery 11/2 teaspoons Fresh Thyme 1 Bay leaf Salt and pepper 1 cup Cream Directions: 1. Place the chicken and water in a pressure cooker and cook under low pressure…

Fresh Food Markets

We all travel for different reasons. I am not talking about visiting family or friends or meeting someone for a cup of tea or a drink. – CHECK out the beef tongue taco recipe  For my kind of travel, you need a mode of transport other than your feet – car, boat, bicycle, scooter or…

Tacos de Lengua (Beef tongue tacos)

Ingredients: One Whole cow or veal tongue , Cooked and Peeled, then diced As many as are needed Corn tortillas, Warmed Condiments 1 Medium red onion, split in half, then thinly sliced Mexican crema (or sour cream) 1 bunch Fresh coriander, Finely chopped Kernels of roasted corn on the cob Guacamole or Avocado Pear Fresh tomato…

Bite that tongue

The recipe Maybe you are one of the people who have fallen victim to the myth that the tongue is the strongest muscle in the body. Sadly, it is not – not by any definition, nor by any actual measure of strength. But, that does not make the tongue any less impressive. The tongue consists…

Pickled tongue with chickpea and mustard sauce

Story – Bite That Tongue Ingredients: The tongue 1 Pickled ox tongue 2 Onions, Cut into quarters 2 Sticks Celery, Cut into 4 pieces each 1 Large Carrot, Peeled and cut into 4 equal pieces 1 Leek, Cleaned and cut into 4 pieces 2 Liters Chicken stock (or Water) The Sauce 100 Grams Butter 4…

What’s in the Fridge?

The Recipe – Confit Duck Salad For most home cooks the refrigerator is the focus point of their kitchen. It is here where serious cooking begins and ends. Most of the fresh produce we buy is stored here and almost all of what is left over after we have eaten finds they way back here. I…

Confit Duck Salad

  Read this: What’s in the Fridge? Ingredients: 4 Duck legs (drumstick and tighs) 1 kg Salt 20 Black peppercorns 6 Sprigs Fresh thyme 4 Fresh bay leaves 6 Garlic cloves, Peeled and crushed 4 tablespoons Duck fat The Labneh 1 Liter Greek yogurt 1/2 teaspoon Salt The Salad 2 Confit duck legs 2 handsful Baby…

Fish-in-Better-Beer-Batter

The recipe – Fish in Better Beer Batter With the annual holiday season upon us, now is perhaps a good time to present the results of a rather in-depth investigation into the magic of deep-fried, batter-coated fish. Based on past personal experience, I accept that a significant proportion of Namibians, who will spend the holiday…

Fish-in-better-beer-batter

Story – Fish in better beer batter Adapted from a recipe by ChefSteps. Ingredients: The Brine 1 liter Water 150 grams Salt 100 grams Sugar The Beer Batter 280 milliliters Beer 25 milliliters Vodka 200 grams Cake Flour 8 grams Salt 5 grams Baking soda The Fish 500 grams Fresh white fish (such as kabeljou…