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…

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…

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…

Trencher with Grilled Kudu and Greenbean Salad

Story – Toppings and Trenchers and the End of History Ingredients: The Trencher 400 grams Wholemeal flour 100 grams Rye flour 2 grams Instant yeast 10 grams Salt 340 milliliters Water Olive oil, for greasing The Salad 400 grams Kudu Loin 100 grams Green Beans, Tops removed cut into 5 cm pieces 100 grams Spring…

Pickled Horned Melon with Dill

Story – In a pickle Ingredients: 300 grams Horned Mellon 200 grams Water 10 grams Salt 200 grams Rice vinegar 100 grams Mirin 50 grams Sugar 15 grams Dill Directions: Peel the horned melon and slice thinly (about 5mm). Combine water, vinegar, mirin, sugar, salt and dill. Mix well until the sugar and salt is…

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…

Ginger Ketchup – To go with Warthog Spareribs

The Story – Flamboyant Warthog The Warthog Spareribs Recipe Ingredients 15 tablespoons Red wine vinegar 13 tablespoons Soy sauce 15 tablespoons Balsamic vinegar 200 grams Picked ginger (sushi ginger), juice included 300 grams Tomato ketchup Directions   Place the red wine vinegar, soy sauce and balsamic vinegar in a small pot and bring to a…

Warthog Spare Ribs

The story – Flamboyant Warthog Ginger Ketchup Recipe Ingredients 1 kilogram Warthog spareribs 1 tablespoon Soy sauce 1/8 teaspoon Ground cloves 1/4 teaspoon Ground cinnamon 1/8 teaspoon Ground allspice 1/4 teaspoon Ground ginger 1/4 teaspoon Dried Chilli Flakes 1/2 teaspoon Garlic powder 1 teaspoon Brown Sugar 1 1/2 teaspoons Salt Directions Combine all the ingredients…

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…

Chèvre (Fresh goat’s milk cheese)

Making my Own Goat’s Milk Cheese – The Story Ingredients: 2 liters Fresh Goat’s Milk 1/32 teaspoon Mad Millie Mesophilic starter culture 1/2  tablet Mad Millie Rennet, Dissolved in non-chlorinated water to taste Non-iodized salt (cheese salt) to taste Herbs (such as chives) 1/8th cup Non-chlorinated water Directions:   Heat the milk to 25℃ in a…

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…

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

The Story – In Search of Namibian Cuisine Ingredients: 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…

Beef sosaties with fresh mint and coriander chutney

The story – Sosaties Revisited Ingredients: The Sosaties 500 grams Beef sirloin 500 milliliters Water 15 grams Salt 6 Juniper berries, Whole 2 Bay leaf, Whole 10 Coriander seeds, Whole 10 Black pepper corns, Whole The marinade 500 grams Greek yogurt 1 Green chilies, Chopped 2 tablespoons Fresh coriander leaves, Chopped 2 tablespoons Garam masala…

Sauteed Lamb Chops with Sauce Vierge and Ovihakautu

The Story – Otjihakautu – Forgotten food   Ingredients: 8 Cut about 2.5 cm thick Lamb rib chops Salt to taste Freshly ground black pepper to taste 1/4 cup Clarified butter 8 Asparagus 1 large Tomato, Skin and seeds removed and quartered 2 tablespoon Basil leaves, finely shredded 1/2 Clove Garlic, Very finely sliced 1/2…

Braised Shoulder of Goat

The story Ingredients: 1 Shoulder of goat, Bone in 1/4 cup Olive oil 3 Heads of garlic, Cut in half 2 Onions, Peeled and cut in quarters 1 Lime, Cut in half 3 stalks Celery, Roughly chopped 6 cm Fresh ginger, Peeled and sliced 3 Chillies, Whole and pricked with a sharp knife 10 sprigs…

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…