Recipes from Namibia

What Namibian home cooking looks like

Namibian food is meat-forward and often cooked outdoors. It blends local traditions, such as porridges made from maize or pearl millet (mahangu), with influences from South African, German and Dutch cooking. Beef, lamb, goat and game are common, and a braai (barbecue) is a social event.

The recipes below are home-cook adaptations. Quantities are approximate and meant as a starting point.

Pap (mieliepap or oshithima)

Pap is a stiff porridge made from maize meal or, in northern areas, mahangu (pearl millet) flour. It is a staple served with meat, stew or vegetables, and is traditionally eaten by hand.

Makes about 4 servings

• 4 cups water
• 1 teaspoon salt
• 2 cups white maize meal (or mahangu flour)

1. Bring the water and salt to a boil.
2. Gradually stir in the meal with a wooden spoon, keeping the porridge free of lumps.
3. Reduce the heat, cover and cook gently for 10 to 15 minutes, stirring now and then.
4. Stir until thick and firm, then shape into portions with a wet spoon.

Softer versions use more water and are eaten for breakfast with milk and sugar or honey.

Kapana with tomato-onion relish

Kapana is grilled beef sold as street food, cut into small pieces and often eaten with salt and chili.

Serves 2 to 4

• About 500 g (1 lb) beef steak, cut into strips or bite-sized pieces
• 2 tablespoons chili powder, to taste
• Salt
• For the relish: 2 chopped tomatoes, 1 chopped onion, 1 chopped chili, 1 tablespoon oil and a splash of vinegar

1. Season the beef with salt and some of the chili powder.
2. Grill over hot charcoal or in a hot pan until cooked to your liking. Beef cooked in small pieces is done quickly, so watch it.
3. Mix the relish ingredients and season with salt.
4. Serve the meat hot with the relish, extra chili and salt for dipping, plus pap on the side.

Potjiekos

Potjiekos means “pot food.” It is a stew cooked in a three-legged cast iron pot over coals, traditionally with layered meat and vegetables and little stirring.

Serves 4 to 6

• 1 kg (2 lb) stewing beef or lamb, or game meat
• 2 onions, sliced
• Potatoes, carrots and other firm vegetables, such as pumpkin or cabbage
• 1 to 2 tablespoons tomato paste
• Spices to taste, such as paprika, curry powder and rosemary
• Salt, pepper and about 1 cup liquid (water, stock or beer)

1. Brown the meat in oil in the pot, then remove and fry the onions.
2. Return the meat, add spices and the liquid.
3. Cover and simmer gently for roughly 1.5 to 2 hours, until the meat starts to soften.
4. Layer in the vegetables with the hardest on the bottom. Do not stir much.
5. Cook until everything is tender, adding a little liquid if needed.
6. Serve with pap or rice.

A heavy Dutch oven works as a substitute on the stovetop or in the oven.

Simple greens side (ombidi-style)

Wild or stewed greens are a common accompaniment to pap.

1. Saute a chopped onion and a clove of garlic in oil until soft.
2. Add chopped tomato and a splash of water and cook until saucy.
3. Add roughly chopped spinach or kale and cook until tender.
4. Season with salt and pepper, and add lemon juice if you like.

Boerewors, braai and biltong

• Boerewors is a coiled spiced sausage grilled at braais. It is available at many specialty and online stores.
• Braai usually means a mix of meats such as lamb chops, sausage and chicken, served with pap and salads.
• Biltong is cured, air-dried meat sliced thin. Beef is common, and game such as kudu or springbok also appears. Making it at home safely requires a clean, well-ventilated drying setup, so many people buy it instead.

Other traditional foods

• Mahangu (pearl millet) is a traditional staple, especially in the north.
• Mopane worms are caterpillars dried or fried and eaten as a high-protein snack or in stews.
• Tripe and offal dishes are common in stews.
• Seafood such as oysters and fish is found along the coast.
• German-style baked goods, such as strudel and cakes, appear in towns. For the sausage-and-sauerkraut side of that heritage, see our Weisswurst dinner recipes.

Tips for cooking Namibian food at home

• Choose cuts that suit slow cooking, such as chuck or shank, for potjiekos.
• Cook meat to a safe internal temperature, especially ground or minced products like boerewors.
• Substitute any sturdy greens for traditional wild vegetables.
• Serve pap hot, since it firms as it cools.

Namibia recipes FAQ

What are some traditional foods from Namibia?

Pap, potjiekos, kapana, biltong, boerewors, mahangu porridge and game meats are common examples.

Is Namibia a poor or rich country?

Namibia is generally classed as an upper-middle-income country, but income inequality is high. Check a current source such as the World Bank for figures.

More African recipes and food guides

For a different grain-and-sauce tradition, read about Mali food, or explore the rice-based meals in famous foods in Madagascar.