A FOOD TRADITION
Namibian Cuisine
A diverse southern African cooking tradition shaped by Ovambo, Herero, Nama, Damara, Kavango, Caprivi and German-influenced foodways.
Dishes linked to this cuisine
1–12 of 20
Boerewors
Boerewors is a coiled Southern African fresh sausage, typically made from beef and pork and seasoned with coriander, salt, and sometimes vinegar; it is also a well-established product in Namibia.
Braaivleis
Braaivleis is a Southern African open-fire grilling tradition involving meat such as beef, lamb, or pork; it is widely practiced in Namibia as well as elsewhere in the region.
Kalahari Truffle Stew
A Namibian stew centered on earthy Kalahari truffles simmered with onion and tomato in a lightly seasoned broth.
Kapana
Kapana is a Namibian street food of grilled beef served hot, commonly seasoned with salt and chili.
Koeksister
Koeksister is a South African deep-fried braided pastry made from sweet dough and soaked in a chilled sugar syrup.
Mabele Porridge
A traditional Namibian porridge prepared by cooking sorghum flour with water and sometimes enriching it with cow milk or sugar.
Mahangu Porridge
A thick Namibian porridge made by simmering mahangu, or pearl millet, flour in water until soft and creamy.
Marula Beer
A traditional Namibian fermented beverage made from ripe marula fruit and water.
Namibian Biltong
Namibian biltong is meat that is seasoned, marinated with vinegar, and air-dried, most commonly from beef with salt, coriander, and sometimes sugar.
Namibian Fish Stew
A Namibian fish stew in which fish is simmered with tomato, onion, garlic, and seasoning in a savory broth.
Omaere
Omaere is a traditional Namibian sour-milk preparation made by fermenting cow milk until thick and tangy.
Omagungu
Omagungu is a traditional Namibian dish of mopane worms cooked with onion, tomato, vegetable oil, and salt.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.