Namibian cuisine
This article includes a list of general references, but it lacks sufficient corresponding inline citations. (August 2011) |
Namibian cuisine is the cuisine of Namibia. It is influenced by two primary cultural strands:
- Cookery practised by Sangroups
- Settler cookery introduced during the Afrikaner and Britishdescent.
Indigenous cookery
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
.
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
References
- ^ 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