By the time of South African occupation, the Namibian cuisine is strongly influenced by the south african style of preparing food. For that reason, we show here South African dishes. If anyone knows more traditionell namibian recipes or want to know more about that he or she can write us an e-mail.
South African Cuisine and Recipes:
Chicken and Yoghurt Curry
- 1 1/2tablespoons cooking oil or 1 1/2tablespoons ghee
- 2 lbss skinless chicken thights
- 1 onion, medium diced
- 3 garlic cloves, crushed
- 1/2cupfresh coriander
- 1 teaspoongrated fresh ginger
- 1 teaspoon turmeric, ground
- 1 1/2teaspoonsgaram masala , ground
- 3/4-1 teaspoonchili powder
- 1/2cuplow-fat, yogurt
- 2tomatoes, ripe skinned and chopped
- Place onion, ginger, crushed garlic and fresh coriander in blender. Blend as smooth as possible adding a small amount of water if necessary.
- Heat oil in large pan and fry the blended mixture on low heat for 2-3 minutes. Add turmeric, Garam Masala, salt and chili, fry for a further minute.
- Stir in yoghurt and tomato; simmer for 5 minutes. Add chicken, turning to coat. Simmer gently for 40 minutes. Thicken if necessary.
- erve with rice, and accompaniments.
Ostrich Scallopine with Peppercorn Crust
Ostrich fillets are the most tender cut of red meat available. Ostrich is very lean, so be careful not to overcook it.
2 4-ounce ostrich steaks
Salt to taste
Pepper to taste
20 peppercorns, crushed
1 tablespoon olive oil
3 tablespoons balsamic vinegar
1 tablespoon butter
1 shallot minced
· Rinse the ostrich and pat dry. Place the steaks between two layers of plastic wrap and beat them with a rolling pin until they're no more than ½" thick. Sprinkle each side of the steaks with salt and pepper. Sprinkle a pinch of crushed pepper on each side and press into the meat.
· Place a skillet over medium-high heat. Once it's heated through, add the oil and the steaks. Cook the steaks on each side for 1½–2 minutes. Remove them from the skillet and let rest for 10 minutes before serving.
· Add the vinegar to the skillet and scrape the bottom. Add the butter and let it melt. Once it has melted, add the shallot, stirring continually for 2 minutes. Pour the shallot and vinegar mixture over the steaks and serve while they're hot.
Ostrich: Flightless but Tasty and Healthy
Ostrich meat is higher in protein than chicken, leaner than beef or pork, and it has the appearance and texture of beef, even after it is cooked. Because it is lean, it cooks quickly and can be tough if overcooked. The eggs, while hard to find, are also edible. They weigh 3–4 pounds and are the equivalent of 24 eggs by volume.
The origins of Bobotie can be traced back to the eastern influence on South African culture. The Cape Malay society are famous for cooking this dish and it is usually served with yellow rice.
1 kg minced
1 thick slice of white bread, crust removed and soaked in milk
2 roughly chopped onions butter
1 tablespoon of curry powder (mix the hot and the Cape Malay versions for a good flavour)
1 chili, finely chopped (optional and only if you like your food quite hot)
½ cup vinegar
1 tablespoon of lemon juice
1 teaspoon of brown sugar
1 tablespoon of chutney
8 -10 crushed almonds (optional)
1 clove of garlic, crushed and finely chopped
6 bay leaves
1 orange, sliced in wheels
1 lemon, sliced in wheels
Oil for cooking
Instructions on how to make it
Heat the oil in frying pan and add the garlic,
onion and curry power. Cook over medium heat for three minutes, then add the mince
meat. Fry until the meat is almost done, then using your hands, squeeze the
milk from the bread. Discard the milk and add the bread, vinegar, lemon juice,
sugar and chutney to the mince. Fry for a minute or so and then remove from
Take a pie dish and place three bay leaves, two wheels of orange and two wheels of lemon at the bottom. Now scoop the mince mixture into the dish. Decorate the sides of the dish with the rest of the lemon and orange wheels, wedging them between the mince and the sides of the dish so that only a third protrudes. If you are using almonds, push them into the mince. Beat the eggs and 125ml milk, and pour over the meat. Put three bay leaves on top of dish. Place the dish uncovered in the oven and cook for about 30 minutes at 160 deg Celsius.
Serve with a plain green salad or chopped tomato and onion, sprinkled with a little vinegar. Make sure you have some chutney near at hand. Serve piping hot with the yellow rice.