Namibia Traditional cuisine

Culinary traditions of the country rather interesting and varied. For centuries, local cuisine has evolved in a fairly rigid food deficit - arid climate does not allow to grow in the local land in sufficient quantity crops. With the advent of the colonialists in the Namibian dishes have been introduced European ways of cooking, which, combined with local traditions has a wide variety of recipes. And at the same time, great influence cuisine of South Africa, where the above factors augmented by another strong national elements introduced by immigrants from South-East Asia and Central Africa.

To prepare the meat dishes here use beef and mutton, meat antelope, crocodile, ostrich, zebra and other game and poultry. In the interior of the country to eat the eggs are almost all species of birds and some species of arthropods (ants, termites, etc.). Traditional "braayfleys" (barbecue), hard sausage with spices "druevors and landyager, stewed meat with spices" poykikos "chicken on the grill or fish cooked over an open fire in cast iron pots, a kind of pilaf of lamb" Boboto, dried meat with spices "biltong, smoked in the smoke meat" raushfleyh, stewed chicken with peanut butter, Cameroonian curry with couscous, roasted on coals game and other exotic dishes, traditionally attracted the attention of gourmets. Continuing on the table fresh bread, pies and a variety of quite European-looking sandwiches. And at the same time, widely represented national restaurant specializing in German, Arabic, Indian, etc. kitchens.

Fresh seafood abound in this region all year round - lobster, calamari, mussels, oysters from Swakopmund and Luderitz, which are considered among the best in the world both in size and taste, as well as all kinds of fish. For lovers of exotic offer traditional local foods - worms Mopane or omaungu "mushrooms" omayova, fried eggs, locusts, and termites, spicy "chakalaka, baked on hot coals or a huge ostrich egg omelet of them, traditional porridge made of millet" mahango with butter and herbs or oatmeal, myelitis, which are often used as a garnish, melons, tsamma "and" Nara "(the latter is a rather large cucumber), fried with garlic snails, steak strausyatiny" vinershnittsel " barbecue venison "sosati" lion's tail clipping or a crocodile.

Vegetables are usually quite rare and expensive, they are served only in big restaurants and cafes, with the exception of asparagus, and numerous local root vegetables and melons, rather unusual taste. But more and more are in the use of local cheeses from goat and cow's milk. Deserved fame enjoyed chocolate "Springer", produced in Windhoek.

The country produces first-class beer, the best varieties of which are considered "Windhoek Lager" and "Tafel Lager, although many in the market and domestic beer, too, has a good reputation. In Omaruru grow grapes and produce wine varieties Kolamber and Cabernet, as well as the Namibian grappa under the brand name "Crystal-Kelleray. Also interesting local wine from watermelons "Mataka and strong palm moonshine" ualende.