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
13–20 of 20
Omutete
A traditional Namibian preparation of omutete leafy greens cooked with mahangu flour into a soft, thick vegetable dish.
Oshifima
Oshifima is a thick Namibian staple porridge made by cooking pearl millet flour with water until firm and cohesive.
Oshikundu
Oshikundu is a traditional Namibian fermented drink prepared from pearl millet flour and sorghum malt in water.
Oshiwambo Chicken
A traditional Namibian chicken dish in which chicken is cooked with onions, tomatoes, leafy greens, seasoning, and cooking oil.
Potbrood
A rustic Namibian hearth loaf baked in a covered pot from a simple yeasted wheat dough.
Potjiekos
Potjiekos is a Southern African slow-cooked stew layered with meat, potatoes, onions, and other vegetables in a cast-iron pot; it is also commonly prepared in Namibia.
Samp and Beans
Samp and beans is a Southern African dish of tender cracked maize kernels cooked with dried beans; it is documented as a food consumed in Namibia as well as in neighboring countries.
Vetkoek
Vetkoek is a Southern African deep-fried yeast bread made from wheat dough and commonly served plain or filled; it is an established street food in Namibia.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.