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Namibia Cuisine
 
 
 

In the precolonial period indigenous cuisine was characterised by the use of a very wide range of fruits, nuts, bulbs, leaves and other products gathered from wild plants and by the hunting of wild game. The domestication of cattle in the region about two thousand years ago by Khoisan groups enabled the use of milk products and the availability of meat. However, during the colonial period the seizure of communal land in Namibia helped to discourage traditional agriculture and reduced the extent of land available to black people.

In general, Namibian cuisine is based on German tradition and influences. Local staples are corn or millet porridge with meat or fish stews, but Namibian cuisine will offer more often fats, dead animals due to the fact that Namibian people respect traditions. Due to the fact that the country has a great sea opening, fish is as well an important ingredient in Namibian cuisine. Local plates are heavy on pasta, meat and vegetables like potatoes, tomatoes, cabbage, celery and rice. Beside lamb and pork, Namibians also eat poultry, rabbit and frog.

Namibia is known all over Africa for its exotic dishes and its exotic ingredients which offer an exclusive taste. In the south part of Namibia the most frequent component is the corn. The corn is used in preparing the bread which is generally served with shellfish, in season or tomato-based sauces. The most common meat type used in the southern cuisine is fish and chicken, schnitzel, plus good, fresh seafood, such as kabeljou, rock lobster and oysters. Other sources of protein include goat meat, beef and bush rat. Beans and rice is a popular dish served as appetiser in the western part of Namibia.

Outdoor cooking is part of the Namibian way of life. The traditional braaivleis which is meat barbecue is a delicious meal, as is potjiekos, a hot stew of meat, chicken or fish cooked over an open fire in a cast-iron, three-legged pot.

 

 
 

 



 


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