African Country Namibian Food
Oshithima (Maize or Mahangu Pap)
Oshithima is a popular food in the Oshiwambo culture. It is a staple food in the northern part of Namibia.Mahangu Pap is a gluten-free porridge made from pearl millet flour. In some areas, people prefer it mixed with both Mahangu and millie/maize flour.To prepare traditional pap, you first boil water in a large pot. Once boiling, add a thick paste of flour and water to the pot and stir until a thick texture is formed.Finally, gradually add flour until the desired consistency is achieved.This meal can be served with a variety of stews, including spinach and vegetable stew, beef stew, and even Kapana or Mopane worms.Mahangu pap is a wholesome, filling dish, and one of the most important foods in Owambo life.
Oodhingu (Dried Meat)
Oodhingu is a Namibian delicacy, initially a method of storing meat when refrigeration did not exist in the country.Oodhingu can be made of a range of fresh meats, cut into long strips, hung out in the sun until visibly dry.Before refrigeration, this was the most effective way to store meat for longer periods of time.Popular dried meats in Namibia include goat, beef, or game, such as kudu
and springbok.Oodhingu is normally cooked seasoned with salt over an open fire. While eaten as dried meat, it’s also a popular ingredient in stews.
Omboga (Dried Wild Spinach)
Indigenous to Southern African countries, Omboga is delicious wild spinach. It commonly grows in the Mahangu fields during rainy seasons.As with drying meat, tribes and villages across Nambia used the same techniques to store other types of food for weeks or months at a time.Namibian collect Omboga leaves and flowers from the fields. Once collected, the leaves are boiled, drained, and hung out in the sun to dry.Once dried, the Ombaga are soaked in water, and then they are ready to be cooked.Ombaga are cooked with cherry tomatoes, butter oil, chili, and seasonings, usually in a large pot over an open fire.The resultant dish is rife with flavor and goodness! And, if you don’t want to do any cooking, you can safely eat Ombaga leaves raw.
Omagungu (Mopane Worm)
Are you feeling adventurous and want to try something out of your comfort zone?Should you ever find yourself in Namibia, try out this bizarre snack that is popular in the southern African regions; Mopane worms.Caterpillars are found and collected from mopane trees during the rainy seasons, hence the name mopane worms. They are an exotic and crispy delicacy.To make this delicious dish, you first boil mopane worms in boiling water to soften them.Once softened, the worms are traditionally pan-fried with tomatoes, onions, and chilies, until they are crispy.Omagungu can be eaten as a starter, snack, or with pap. Some people, though, prefer mopane worms in a stew.They are mostly found at open markets, or bought as street food and served the local way, on a piece of newspaper.
Potpies
Potpies, literally translating to “small-pot food”, is a Dutch-influenced dish. It popular in South Africa, and it has also been adopted in Namibian cuisine.This dish is popular at parties and picnics. It’s cooked outdoors on an open fire in an iron three-legged pot. This pot makes all the difference when it comes to this dish.People come together to have a great time while waiting on a pot of Potions to cook with a couple of drinks. Potpies is a meat and vegetable dish, slow-cooked for roughly three hours before being ready to eat.Some Namibians add vegetables later, ensuring there’s still a little crunch to them. Potpies is best served with freshly baked bread.
Biltong
Biltongs are pieces of meat marinated with salt and vinegar, spiced, and then hung to dry for around two weeks.Centuries ago, this was a technique used to preserve meat, use by the Afrikaner and Dutch.Biltongs are enjoyed as a snack. You will have to try so hard not to finish the whole thing in one go, due to it’s rich, salty flavor.Nowadays, Namibia prides itself on being known as the country with some of the best biltongs, due to the quality of meat used.A wide range of meats are used to make biltongs, including springbok and kudu. Beef biltongs are also popular.No South African or Namibian road trip is complete without a bag of biltongs and a bottle of sparkling water. This mouth-watering delicacy is also commonly eaten at the cinema.
Kapana (Grilled Beef)
Braais and barbecues are widely popular in southern Africa, and Namibia is no different.Kapana is small pieces of succulent, grilled beef, commonly cooked with kapana spice, chili, and salt.
A “salsa” of chopped onions and tomatoes is a popular side dish to eat with Kapana. This refreshing dip enhances the freshness of the beef.What makes Kapana special from other grilled meat is that it’s made with freshly-butchered beef. It is prepared and served directly from the grill.Single Quarters in the capital city of Namibia, Windhoek, is popularly known for the best Kapana in Namibia. You can watch talented chefs cook the meat in front of you.Kapana can also be enjoyed with pap or fat cakes and a refreshing cold drink.
Fat Cakes
Known as “Oukuki’ in Oshiwambo or “Vetkoek” in Afrikaans, fat cakes are made by deep-frying dough into sweet brown bread balls.Theses cakes are popular in the northern part of Namibia. Children enjoy them as a delicious snack.They are also a renowned street food in various Namibian cities. Fat cakes are inexpensive, sweet, and incredibly filling, especially when served with a bowl of potato soup, dried meat, or Matangara.The dough for fat cakes is prepared the day before and left overnight. Once the dough is ready, sugar is added.The mixture is then added to hot oil, in small portions, until each pouring of dough fries into a delicious fried cake ball, with a moist and fluffy texture.
Matangara (Beef or Goat Tripe)
Matangara is an edible part of an animal stomach, which is cleaned and turned into a wholesome Namibian dish.Namibian tripe is commonly from a cow or goat. This part of the meat is enjoyed while fresh, as the tripe is rinsed thoroughly until they are squeaky clean.The tripe is then cooked slowly with little water, and it forms the core ingredient of a hearty stew.This dish is a common food at Namibian restaurants. It’s served with pap or fat cakes, and it is also sold by vendors as street food.Matangara is also commonly added to Potjiekos pots. Namibians love this dish when the meat is tender.
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