Elite life
Namibia (Namibian Recipes)
Ingredients:
250 g crocodile fillet
300 g ostrich steak
Juice of 1/2 lemon
2 tbsp olive oil
1 garic clove, crushed
2 tbsp soy sauce
1 red chilli, de-seded and very finely chopped
2 tbsp crunchy peanut butter
110 g cashew nuts, roasted and crushed
Juice of 1 lime
200 ml coconut milk
4 fresh chillies, chopped (or to taste)
1/2 tsp soy sauce
Palm sugar (or light golden caster sugar), to taste
Salt and freshly-ground black pepper
Cooking Instructions:
You will need some 15 bamboo skewers. Soak in cold water for about 15 minutes beforehand to prevent burning. Meanwhile cut the meat into strips some 1 x 2cm and season liberally with salt and freshly-ground black pepper. Mix together the lemon juice, olive oil, garlic, finely-chopped chilli and soy sauce. Pour this over the meat and allow to marinate for at least half an hour (preferrably longer). Whilst the meat is marinating prepare the satay by incorporating all the remaining ingredients together in a small pan. Bring to a simmer, add sugar to taste and cook gently for five minutes. Prepare the meat by threading two or three strips (either a mixtuer of meat or sone spiecie) onto the skewers. Brush with any remaining marinade and place on a barbecue, griddle pan or under a grill. Cook for a few minutes on each side until the meat is just done (these meats have little fat, be careful not to over-cook). Serve the skewers on a bed of rice and accompanied by hot satay sauce.
Ingredients:
225 g self-raising flour
1 tsp baking power
1 tsp salt
1/2 tsp cinnamon
60 g butter
115 g sugar
1 egg
1 tsp. vanilla extract
120 g chopped guava
100 g brown sugar
Cinnamon sugar, optional
Cooking Instructions:
Combine flour, baking power, salt and cinnamon. Melt the butter in a saucepan and beat-in the sugar, egg and vanilla until smooth. Stir in the guava and add this mixture to the dry ingredients. Pour into a greased 22 x 22cm square pan and sprinkle with cinnamon sugar. Bake in an oven pre-heated to 170°C for 30 minutes. Allow to cool, tip out of the pan and cut into squares.
Servings: 4-6
Ingredients:
1,5 kg Boerbok neck and/or shoulder cut into pieces
10 ml ground nutmeg
3 ml ground cloves
salt and freshly ground black pepper
30 ml oil
2 big onions, chopped
6 cloves garlic, peeled and crushed
1 piece (5 cm) root ginger, sliced
1,5 kg quinces, peeled, sliced and covered with lemon water
5 ml ground turmeric
5 ml ground ginger
5 ml ground pimento
1 piece cinnamon
Cooking Instructions:
Flavour the meat with nutmeg, cloves, salt and pepper. Heat a little oil in a heavy-bottomed saucepan and brown a few pieces of meat at a time until all the meat has been browned. Put the onions, garlic and root ginger in the saucepan in which the meat was browned and fry till tender. Put half of the meat back into the saucepan and stir it into the onion mixture. Drain the quinces and flavour with turmeric, ginger and pimento. Spoon one half of the quinces together with the cinnamon onto the meat in the saucepan. Repeat until all the meat and quinces have been used. Add a little water. Reduce the heat and simmer for 2 hours. Add more liquid if necessary.
Ingredients:
1 large leg of lamb
Handful or green peppercorns and pomegranate seeds
Olive oil
1 head of garlic, peeled and slivered
1 large bunch fresh rosemary
8 dried anchovies or anchovies in oil, drained
Cooking Instructions:
Clean the meat and using a sharp knife make a large number of puncture holes all over the meat. Stuff the berries, garlic, rosemary and anchovies (traditionally dried anchovies soaked in awater and with backbone removed would be used) into these holes so that the meat is completely studded. Wrap the meat in several layers of aluminium foil, ensuring you wrap around the meat in differend directions to seal it in the foil packet. Place the lamb on a hot barbecue and if possible cover the barbecue and lamb in more foil (or, if your barbecue has a lid use this). Leave to cook for at least three hours. At the end of this time unwrap the lamb and carve. Serve with sweet potato mash and roast vegetables such as squash, pumpkin and deep-fried okra.
Ingredients:
800 g black-eyed peas
1 tsp salt
1 chilli, pounded to a paste
Cooking Instructions:
Soak the fresh back-eyed peas in water over night. The following day rub and gently squeeze the peas to remove their skins. Skim-off and discard the skins. Drain and rinse the peas, transfer to a pot, add the chilli and cover with water. Season with salt and pepper and simmer until tneder. Serve over Oshifima or an equivalent stiff porridge.
Ingredients:
300 g white cornmeal
250 ml milk
Cooking Instructions:
Heat 250ml water to boiling point in a saucepan. Meanwhile add half the cornmeal to the milk and stirring briskly form a smooth paste. Add this mixture to the boiling water, stirring constantly. Cook for 5 minutes, whilst adding the remaining cornmeal and when the mixture begins to thicken and pull away from the sides of the pot take away from the heat. Dump the oshifima into a greased bowl and with damp hands form in to a smooth ball. To eat tear off a piece of the oshifima and make an indentation in it with your thumb. Use this hollow to scoop-up stew or sauce from a communal bowl.
Ingredients:
50 g butter
450 g wholemeal flour
20 g baking powder
50 g brown sugar
1/2 tsp ground cinnamon
1/4 tsp ground cloves
1/3 tsp allspice
150 ml skimmed milk
1 egg, beaten
1 tsp vegetable oil
Cooking Instructions:
Sift the flour, baking powder and salt into a bowl. Mix-in the sugar and spiced then add the butter. Rub the butter into the mixture until it comes to resemble fine breadcrumb. Form a well in the centre and add the milk and egg. Mix the ingredients together into a stiff dough and tip onto a floured board. Knead the dough for 10 minutes until smooth and elastic. Grease the inside of a 900 g loaf tin with oil and place the dough in this. Cook for 45 minutes in an oven pre-heated to 200°C. Like any bread the loaf should sound hollow when tapped.
