Allow Namibia to treat your taste buds.
If you are travelling to Namibia in the near future, prepare for a taste sensation. There are countless of traditional meals to try out, but here’s a list of tastes you shouldn’t miss out on.
1.Swakopmund green asparagus
The Swakopmund Asparagus Farm is a short drive east of Swakopmund, located along the Swakop River. It’s turned into a real tourist attraction, where visitors learn how this delicious variety grows in the desert. White and green asparagus are the same plant, the only difference is green asparagus is exposed to sunlight while the white shoots are produced by covering them with sand to shield them from the sun.
Some of the world’s most succulent oysters are grown at an expansive oyster farm, Luderitz Mariculture, which is situated adjacent to the quaint Namibian town of Luderitz. The oysters take their nourishment from the cold, nutrient-rich waters of the Benguela Current that flows along the desert coast. No rivers empty into the sea along the coast which means the oysters grow in cool, clear water all year round.
Known as desert truffles, this delicacy is found in the arid Kalahari Desert. They do not have the same flavour as European truffles but they are more common and more affordable. It has always been a tradition of the Khoi-Khoi (indigenous clan) to search for and collect the white Kalahari truffle, known as‘t-nabba’. It was a vital source of protein for the Bushman long before their European counterparts started seriously cultivating them.
This white mushroom is found growing on termite mounds and is commonly harvested by both the Herero and Ovambo people of Namibia. You won’t find it in shops, rather sold off the side of the road by locals. There are various ways to incorporate omajowa in food, but it is more commonly grilled or fried, used in soups and sauces or in pasta and on pizza. It is such a large mushroom that locals often prepare it as you would steak. A real delicacy is omajowa-infused ice-cream.
The English word for this scrumptious cake is Black Forest gateau. Its popularity stems from when Namibia was occupied by German-South West African nationals. It consists of several layers of chocolate cake, with whipped cream and cherries between each layer. It is decorated with whipped cream, maraschino cherries and chocolate shavings.
This Kirsch-scented cake originated in the town of Zug in Switzerland. It consists of layers of nut-meringue, sponge cake and butter cream, and is flavoured with kirschwasser (cherry brandy). It differs from Schwarzwälder because there are no cherries between the layers. Once again, this popular cake was introduced by the Swiss-German nationals who settled in Namibia many years ago.
Another legacy of the German-South West African nationals is apple strudel. Strudel is the German word for ‘whirlpool’ or ‘eddy’. This delicious pudding consists of an oblong strudel pastry jacket with an apple filling inside. The filling is made of grated cooking apples, sugar, cinnamon, raisins and bread crumbs. Often the recipe and the dough-making technique have been passed down from previous generations and each family has its own variation. It is commonly served with piping hot, home-made custard.
To make the dough, the mixture is kneaded by flogging, often against a table top. If it is lumpy or thick, it is discarded. It is rested, then rolled out on a wide surface and stretched until the dough reaches a thickness similar to phyllo. Cooks say that a single layer should be so thin that one can read a newspaper through it.
Experience the delicious flavours of Namibia. Lekker Adventures specialises in providing you with the complete travelling experience to Namibia. Click here to find out more about traveling to Namibia with the assistance of Lekker Adventures.