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…

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 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…

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…

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…

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…

Salted Caramel

The Story – Salty Delight Ingredients: 1 cup Cream 1/4 cup Water 1/4 cup Corn syrup 5 tablespoons Buttter, chopped into small chunks 1 1/3 cups Sugar 1 1/2 teaspoons Flaky sea salt (like Maldon) 1 Vanilla bean Directions: Split the vanilla bean in half length-wise and scrape out the seeds. Combine the vanilla seeds…

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…

Petite Madeleines

Story – Memories and Petite Madeleines Ingredients: 125 gs Butter, melted, then cooled 2 large Eggs 150 gs Caster sugar 150 gs Plain flour, sifted 1 tsp. Vanilla extract Pinch Salt Extra Flour, For dusting Extra Butter, for greasing Directions: Whisk eggs and sugar with electric whisk or stand mixer until pale and about three times…

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…

Brioche and Camembert Parcels

The Story – Viennoiseries: Neither bread nor cake Brioche dough: 70 ml Milk, Heated to 20-25°C 15 grams Fresh yeast 500 grams Plain all purpose flour 6 Fresh eggs, Beaten 350 grams Unsalted butter, Room temperature 30 grams Caster sugar Brioche and camembert parcels: 6 disks each about 125g Round disks of camembert cheese Directions: The…

Chocolate brownies with fresh goat’s cheese (Chèvre)

The Story – The 2050 Food Blues Ingredients: Brownie Batter 200 grams Unsalted butter, room temperature and cut into pieces 225 grams Dark, unsweetened chocolate, chopped 2 cups Sugar 4 large Eggs 1 1/2 teaspoons Vanilla extract 1/2 teaspoon Salt 1 1/3 cup Flour, sifted Goat’s cheese filling 225 grams Soft, fresh goat’s milk cheese…

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…

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…

Aspergillus oryzae – Fermentation and Umami

The recipe – Stir-fried beef with Black Bean Sauce I was fortunate enough to spend last weekend out of town, in the bush, with a bit of luxury. Simply put, I was at a luxury lodge. Not my normal stomping ground, but very, very relaxing nevertheless. For the past week or so, I’d been nose-deep in…

Pork Brawn

Story – Old Recipes in old books Ingredients: 4 Pig’s trotters 4 Pig’s ears 1 Pig’s tongue 1 Yellow onion, Quartered 2 Carrots, Diced 4 Whole cloves 6 Black pepper corns 12 Allspice berries 3 tablespoons Vegetarian oyster sauce (made from mushrooms) 100 milliliters White balsamic vinegar 3 tablespoons Fresh chives, Finely chopped Salt and…

Redcurrant Chutney

Story – Old Recipes from old Books Ingredients: 250 grams Redcurrants 140 grams Muscavado sugar 200 milliliters White balsamic vinegar 2 Cloves Garlic, Finely chopped 1 tablespoon Fresh ginger, Finely chopped 1 Red chili, Deseeded and finely sliced 2 tablespoons Olive Oil 1 Red Onion, Finely sliced 1/4 teaspoon Pectin 3 tablespoons Fresh coriander, Finely…