Sheep’s Tails, Samp and !Nabas with Beetroot Gel

The Story – In Search of Namibian Cuisine

Sheep tails
Sheep tails


Sheep’s Tails:
10 Sheep’s tails, Fat removed
2 cups Lamb stock
1 medium sized Onion
1 medium sized Carrot, Peeled
Salt and pepper for seasoning
1 cup Plain flour
1 Egg, beaten
1 cup Bread cumbs
Vegetable oil, Enough for deep frying

Samp and !Nabas:
250 grams Samp, Soaked in water overnight
100 grams !Nabas, Well cleaned and diced
3 cups Lamb stock
1 tablespoon Cream
Salt and pepper for seasoning
1 tablespoon Butter
1 teaspoon Parsley, finely chopped
sheep tails nabas mushrooms
Beetroot gel:
400 grams Fresh beetroot juice
100 grams Balsamic vinegar
5 grams Gellan gum
5 grams Salt
0.5 gram Xanthan gum
1. Sheep’s tails:

  • Season the sheep’s tails and add with vegetables and stock to a pressure cooker.
  • Bring to full pressure and cook for 30 minutes.
  • Allow the tails to cool in the stock, then remove and transfer to a baking sheet and refrigerate until needed.
  • Set up a breading station: a flat container with flour, a container with egg, and another flat container with bread crumbs.
  • Bread the sheep’s tails – first into the flour and shake off all excess flour.
  • Next, roll the tails in the egg mixture, then into the crumbs.
  • Transfer to a sheet, cover with plastic wrap and keep in the refrigerator until you are ready to cook.

2. Samp and !Nabas:

  • Wash the soaked samp under clean running water.
  • Add to a pot and add the lamb stock.
  • Cook until the samp is soft. Set aside.
  • Add the butter to a sauté pan and bring to medium-high heat.
  • Add the !nabas and sauté for about 5 to 7 minutes until the !nabas are just cooked through.
  • Add the cream and cooke for another minute or so until the cream has thickened.
  • Add the samp and stir until warmed through.
  • Season and add the parsley.
  • Remove from heat and keep warm.

3. Beetroot gel:

  • Add the gums and salt and mix with your hands until well blended.
  • Add the vinegar and beetroot juice to a medium sized pot.
  • Whisk the gum mixture into the beetroot juice and bring to a boil over medium-high heat.
  • Stir to prevent the gel from catching. Heat to at least 95℃ to allow the gums to fully hydrate.
  • Once the mixture has boiled, transfer to a glass bowl and place in the refrigerator to set.
  • Leave for about 20 minutes, then transfer the gel to a blender.
  • Blend into a smooth paste.
  • Strain through a fine sieve and set aside.

4. !Naba crisps (optional).

  • Finely slice three !nabas and place in a dehydrator.
  • Set to medium heat (about 50℃) and dehydrate overnight.

5. Deep fry till crispy.

  • Once ready deep-fry the breaded sheep’s tails until golden.
  • Add some beetroot gel to the plate, and some of the samp and !nabas.
  • Add two or three tails per plate and !naba crisps for garnish. Serve immediately.



Did your mouth water? Did you laugh or cry? Let me know!

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s