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,…

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…

Salt and Pepper Squid

The Story – Some things aren’t meant to be Ingredients: 400 grams Squid rings, cleaned and cut into strips (see tips, below) 85 grams Corn flour 85 grams Cake flour 2 teaspoons Black pepper, cracked 2 tablespoons Sichuan peppercorns, roughly crushed 1 teaspoon Salt 175 grams Sparkling mineral water Sunflower oil, enough for deep frying…

In a pickle

The recipe One of my earliest food memories is a bottle of pickled onions. Made and served by my grandfather to go with his signature dish of broiled mutton and boiled potatoes. Not my favourite dish by any stretch of the imagination, but possibly one of my favourite food memories by far. We humans have…

Grilled Kabeljou with Slow-Cooked shiitake and pickles

The story Ingredients: 2 350-400 grams each Kabeljou (Cod), Gutted and scaled 2 tablespoons Mirin 75 grams Rock salt (ground) 4 Bamboo skewers, Soaked in water 10 Dried shiitake mushrooms 1 tablespoon Vegetable oil 2 tablespoons Soy Sauce 1 1/2 tablespoons Caster sugar 1 tablespoon Sesame oil 20 cm Daikon (Chinese Radish) 1 teaspoon Salt…

Fish pie

The story Ingredients: 100 grams Fresh steenbras (or any firm white fish), Cut into cubs of about 2 cm each 100 grams Fresh salmon, Cut into cubes of about 2 cm each 150 grams Prawns, Shells and head removed, and devained 150 grams Smoked gurnard or snoek, Flaked 6 Fresh oysters, Shucked 700 grams Potatoes,…

What is in a name?

The recipe Last Sunday we gathered at Mom’s house for the weekly family meal. I had this dish at least a thousand times before, so I consider it as one of mom’s signature dishes. Yet, it has no name. Among ourselves we refer to it as “vaal vleis” or “opruk rugstring”, but beyond this closed…

Poached Yellowtail with an Asian Glaze

The story: How to cook Fish Ingredients: 600 g Fresh Yellowtail Fillets, Cut into 3 equal sized portions 3 cups Fish stock 1 Red Chili, Deseeded and finely sliced 2 Makut (Thai) Lime Leaves, Roughly shredded 1 tablespoon Galangal (Or Ginger), Roughly chopped 1/2 cup Palm sugar (or ordinary) 2 stalks Lemon grass, Crushed 2…

How to cook Fish

Go here for today’s recipe. Any visit to one of the Portuguese restaurants in town would give you an inkling of how different our food culture would have been if the Portuguese rather than the Germans or South Africans colonized us. For starters, our traditional steak braai would have been a seafood braai -with crayfish,…

Grilled yellowtail with a green peppercorn sauce

The story.             800 grams Yellowtail fillets or steaks             2 tablespoons Green peppercorns             1 tablespoon Flour             125 milliliters Water             1 teaspoon Dijon mustard             250 milliliters Cream            …

Fish Baked in a Salt Crust – Recipe

An easy way to cook fish perfectly. Make sure the fish is cooked to an internal temperature of 60℃ and you can’t go wrong. Ingredients: 1 Whole fresh white fish such as steenbras, sea bass, cod, grunter or kabeljou, About 2 kilograms 2 kilograms Coarse sea salt 1 Lemon, Thinly sliced 4 Egg whites 2 Fresh…

Kapenta: One of Africa’ small wonders.

It has been awhile since I last had Kapenta. In fact, nearly five years ago to be precise. I  had finished work commitments in Lusaka and stayed a few days longer to get a feel for the place. I really like Lusaka and had a ball eating and drinking with newly acquired friends. Food across…

Tiger Fish with Beer Batter.

You can use any firm white fish for your dish. Cod is commonly used. I have used tiger fish but it is not commonly available. Unless you catch the tiger fish yourself, or buy some from a local fisherman, you will have to do with something else. It is the beer and beaten egg white…