A FOOD TRADITION

Kavango Cuisine

Kavango cuisine develops along the Kavango River in northeastern Namibia, especially among communities whose foodways combine floodplain fishing, cultivation, gathering, and livestock keeping. Mahangu, maize, cassava, beans, pumpkins, leafy greens, and river fish are important ingredients. Fish may be fried, smoked, dried, or simmered into a relish or stew, while grains are milled into porridge and vegetables are boiled with meat or fish. Examples include mahangu porridge with river-fish stew, smoked or dried tilapia with relish, and pumpkin-leaf or other wild-green preparations. Its riverine setting gives it a profile distinct from, though closely related to, other northern Namibian cuisines.

Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.