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
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
