Backyard Karaoke

Who is your go-to person when life gets a little demanding? A brother? Or a sister maybe? And what do you when the going gets tough? Drink tea? Eat cake? Enjoy some bubbly? The table is covered with red plastic and filled with every type of empty vessel or container associated with the art of…

Taking Risks with Wine

“Here’s to wine, wit, and wisdom: Wine enough to sharpen wit, wit enough to give zest to wine, wisdom enough to ‘shut down’ at the right time”. – Anonymous All too often I hear “Namibians are not wine drinkers”, and for most part, I would agree. We are not a nation of wine drinkers. Beer?…

Know Your Highballs From Your Duos and Trios

A ‘highball’ contains only a distilled spirit and a mixer such as soda or a fruit juice; a ‘duo’ contains a spirit and liqueur; whilst a ‘trio’ has all three: A spirit, liqueur and a mixer. Beyond this primary classification, there seems to be no convention in naming cocktails. Consider this: Four Horsemen walk into…

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…

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…

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…

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…

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…