As you travel throughout the safari lodges in Namibia you will find that many of the lodges serve traditional braaivleis and potjiekos. The traditional braaivleis (meat barbeque) is a tasty meal, as is potjiekos, a spicy stew of meat, chicken and fish cooked in a cast iron, three-legged pot over an open fire. Outdoor cooking is part of the Namibian way of life. Venison is becoming increasingly popular, especially ostrich, springbok, and gemsbok, while birds, crocodile and seafood such as kabeljou, rock lobster and oysters are highly regarded.
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Local specialities worth sampling are Swakopmund green asparagus (September to April), Luderitz oysters (all year round), Kalahari truffles (May and June if they appear), and Omajowa, the large fleshy mushrooms that appear for a brief period at the foot of termite hills north of Okahandja shortly after the rains in February.Ī wide selection of home-made cheeses are made by Danis Kuche near Otjiwarongo and the production of Namibian olives - the Kalamata (black) variety as well as the green -has taken off well.īecause Namibia’s cattle live entirely off savannah grasses and shrubs, Namibian beef is entirely free from harmful residues, hormones and antibiotics, as is Namibian lamb.
When you visit Namibia, you will find that the cuisine is very different and varied.
Namibian Cuisine: What to expect when you visit Namibia
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