Dehydration – Apple, Cinnamon, Strawberry, and Pear Fruit Leathers

Drying under the sun is still the most common method of drying food especially in traditional societies. Most home cooks use small electric dehydrators, a device that forces warm air over the food. Drying food as a means of preservation has been around since times immemorial. During seasons of abundance, excess fresh food were prepared…

Comfort Food – Pumpkin fritters

It was like Mom had put her arms around us all and gave us a big, mama-bear hug. And I am telling you, there is no better kiss than the one seasoned with cinnamon and sugar. We need to record our family’s food treasures, so that we can spread comfort during tough times. You and I…

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 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…

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…

Close Up || Food Photography

Inspired by the photographs of the people at Modernist Cuisine, I grabbed whatever was laying around in the kitchen and headed for the studio. The key to exploring the textures of food, is to slice them as thin as possible. All photographs were shot with a 100mm macro lens and a single strobe on white,…

Baguette Pain à l’ Ancienne

The Story –  Baguette Pain à l’ Ancienne Ingredients: 6 cups Unbleached bread flour 2 1/4 teaspoons Salt 1 3/4 teaspoons Instant yeast 2 1/4 cups plus 2 tablespoons Ice cold water, The water must be at 4 degrees C Extra flour for dusting Directions: Combine the flour, salt, yeast and water in the bowl…

Guinea Fowl Hand Pies

Story – A marriage between the old and the new Ingredients: 500 grams Guinea Fowl Breasts, Skin removed 100 grams Smoked bacon 2 Spring Onion 360 grams Chicken stock 1 1/2 teaspoons Ground coriander 1 1/2 teaspoons Ground cumin 1/2 tablespoon Nutmeg 10 grams Salt 8 grams Activa RM – Transglutaminase to taste White pepper 400 grams Short…

Pickled Kambro

The story – They can’t Count Ingredients: 400 milliliters Water 400 milliliters White wine vinegar 80 grams Sugar 20 grams Salt 4 grams Black pepper corns, whole 4 grams Coriander seed, whole 4 grams Fennel seeds, whole 4 grams Juniper berries, whole 400 grams Kambro, Cut batonette style Directions: Add the sugar and salt to…

In Search of Namibian Cuisine

The recipe – Sheep’s Tails, Samp and !Nabas This past weekend I had dinner with two warm and very friendly people from Europe. This is their first visit to Namibia, and they wanted to eat typical Namibian food. This, as it always does, presented me with a conundrum: just what is typical Namibian food? What dish…

The devil’s kidney’s – A new Challenge

The recipe – Devilled kidney’s I have set myself a challenge. For the next few weeks I am going to cook with only the cheapest of proteins. No more beef fillet or sirloin or rump. Even oxtail and tongue are no longer cheap, so I’ll give them a miss too. Believe it or not, it…

The need for urban agriculture

The recipe – Braised shoulder of Goat This past weekend I visited my local corner shop to grab some ingredients for a dish I planned. As far as fresh produce goes, my local corner shop is one of the better ones in town. Deep down, I was hoping that they would have some local Kalahari…

Cooking Sous Vide – Part 2

Cooking Sous Vide – Part 1 The recipe – Sous Vide Mutton Ribs Last week I wrote about cooking sous vide (under vacuum). This technique involves sealing food under vacuum in an airtight bag, and then cooking it in a water bath set to a relatively low temperature, for a prolonged period of time. If…

In search of a golden bird

It is 9 o’clock Tuesday morning and I am about to open a beer.  Not be cause I want to, but because I have to. I really do not care that much for alcohol, but I do care about roast chicken. That is the truth. Over the past two weeks, I have managed to overcome…

Happy New Year – 2014

I had a very quiet holiday. I even took a few naps. Something I never do. I do not know why, cause it is actually quite nice. I also walked the dog, played with the cats, smiled at obnoxious taxi drivers and spend quite a few hours on the couch researching new ideas with food….

Cooking Sous Vide – Part 1

The recipe I dedicate a fair amount of my time finding and learning about new cooking techniques. But let us be honest: in our part of the world, this is no easy matter. Not only do the semi-arid conditions in which we live make it very difficult to grow and produce top-class fresh produce, but…

The Banana Pancake Trail

Banana Fritters – Sweet condensed milk coffee ice cream I like bananas and I like travel. Put the two together, and you have an exquisite food journey. The Banana Pancake Trail leads one through some of Asia’s most important spiritual and culinary destinations. Starting in India, the Trail takes you through Indonesia, Malaysia, Thailand, Cambodia, Vietnam,…

Sweet condensed milk coffee ice cream

Ingredients: 2 cups Cream 1/2 cup Milk 385 grams Sweet condensed milk 8 Cardamon pods pinch Salt pinch Cinnamon 1/2 cup Ground full-roasted coffee 5 Egg yolks Directions: 1. Mix the cream, milk, coffee, salt, cardamom pods and cinnamon in a medium size heavy bottom pot and bring to a simmer over medium heat. Remove…