Namibian cuisine

Source: Wikipedia, the free encyclopedia.
crocodile, kudu and oryx
, in Windhoek, Namibia
Location of Namibia

Namibian cuisine is the cuisine of Namibia. It is influenced by two primary cultural strands:

  • Cookery practised by
    San
    groups
  • Settler cookery introduced during the
    Afrikaner and British
    descent.

Indigenous cookery

braai

In the precolonial period indigenous cuisine was characterised by the use of a very wide range of

wild game. The domestication of cattle in the region about two thousand years ago by Khoisan groups enabled the use of milk products and the availability of meat
.

  • Vetkoek—a traditional fried-dough bread
  • Oshikundu—a drink made from fermented millet

Colonial cookery

Wiener schnitzel
.

Brewing

German South-West Africa. After it quickly proved impractical and expensive to import it from Germany, breweries were established all over the colony. However, when after World War I many Germans were deported and an economic depression set in, most breweries went out of business.[1]

German

Windhoek
lagers are still brewed in the country for domestic consumption and export.

See also

The now-closed Cafe Carstensen in Otjiwarongo, the capital of Otjozondjupa Region in Namibia

References

  1. ^ van der Hoog, Tycho (25 September 2020). "A History of Beer in Namibia". The Namibian. p. 6.
  • Brown, J., 1954. The Thirsty Land, Hodder & Stoughton, London, United Kingdom.
  • Van Wyk, B. and Gericke, N., 2000. People's plants: A guide to useful plants of Southern Africa, Briza, Pretoria, South Africa.
  • Routledge Encyclopaedia of Africa - Farming
  • Wylie, D., 2001. Starving on a Full Stomach: Hunger and the Triumph of Cultural Racism in Modern South Africa, University of Virginia Press, Charlottesville, VA., United States of America.

External links