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?…

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…

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 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…

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…

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…

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…

Prawn and Tomato Tart with Wasabi Cream

The Prawns: 300 grams Prawns, Shells removed and devained 2 teaspoons Butter 1 tablespoon Olive oil Salt and pepper for seasoning 1 Pinch Red Chili Flakes Lemon juice, to taste The Tart: 400 grams Ready-Rolled Puff pastry, (1 Packet) 300 grams Cocktail tomatoes, Sliced 1 tablespoon Caviar, Optional The Cream: 1 cup Cream Cheese 1/3…

A short history of Ice Cream

The Recipe : Tangerine Ice Cream Legend has it that Nero the infamous Roman Emperor (54-68 AD) send slaves into the mountains to collect shaved ice which was mixed with honey, nectar and fruit pulp and served as frozen desserts to important guests. The Chinese were the first to use a mixture of snow and…