Roasted meat is the name of the literal game in Namibia tourism, as cuisine naturally includes dishes like braai borne of the country’s native animals including buffalo, giraffe, zebra and crocodile. Due to Namibia’s history of Germanic influence, dishes like Wiener Schnitzel can be found alongside more traditional foods such as Omanugu and Biltong, while drinks menus feature the likes of Windhoek beer and fortified watermelon wine called Mataku.

 

Entrée:

Brötchen bread rolls (with cheese eggs, meat or salad)

Mealie Pap cornmeal porridge

Rice

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Braai BBQ:

Braaivleis roasted meat  – Beef, Lamb, Mutton, Pork

Game meat: gemsbok, kudu, buffalo, giraffe, venison, wild boar, ostrich, zebra, crocodile

Landjäger smoked pork and beef sausage

Rauchfleisch (smoked meat, with melon)

Potjiekos meat and veg stew

Wiener Schnitzel

Kapana red meat barbecued in open-air (eaten in townships)

 

Seafood:

Steenbras, Kabeljou, Shark, Lobster, Lüderitz Oysters

 

Vegetables

Swakopmund green asparagus, Omajowa mushrooms

Namibian olives, Black and green calamata

 

Snacks:

Biltong – salty dried meat (beef, pork, can also be from game Kudu, Zebra, ostrich)

Droëwors (dried sausage)

Omanugu fried Mopane caterpillar worms

Pluck (Harslag) (animal internal organs – heart, lungs, kidneys and livers of animals)

 

Dessert:

Kalahari Truffles

Schwarzwälder, Sachertorte, Kirschtorte cakes

Apfelstrudel

Windhoek Springer chocolates

Danis Kuche cheeses

Melktert milk tart, Koeksisters deep-fried sticky doughnuts

 

Drinks:

VIGO soft drink: Marula and Wild Orange

 

Beer:

Windhoek, Windhoek Export, DAS Pilsner, Hansa, Tafel Lager, Urbock

Oshikundu millet beer

 

Wine:

Neuras Namib red wine

Mataku fortified watermelon wine


Courtney Gahan is a serial expat, traveller and freelance writer who has bartered with Moroccan marketeers, seen the sun rise at Angkor Wat and elbowed her way through crowds on NYE in NYC

 

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