Namibian Beef Stew recipe (2024)

FAQs

What is the national dish of Namibia? ›

Namibians from all walks of life are united by their love of meat and how they like to cook it, which is over an open fire. To 'braai' (barbeque) is a national pastime, which makes 'braaivleis' unarguably the national dish!

The most important key to making stew meat tender is being sure to cook it for a long time. If you want super tender beef, you'll need to cook it on a low heat in a Dutch oven on the stove or a slow cooker for at least a few hours.

For the actual stew, you'll need the following ingredients: 1-1.5 lbs beef (chopped into 1.5 inch cubes), 2 large tomatoes (I used beefsteak tomatoes; roughly chopped), 1 large red bell pepper (roughly chopped), 2 teaspoons of ginger (minced), 1 large onion (chopped), 2 cloves of garlic (minced), ½ scotch bonnet or ...

Namibia's beef has a reputation of being of exceptional quality, especially because of the prohibition on using growth hormones, the strictly regulated use of antibiotics, and mostly free-range production in the country.

Namibians commonly eat various types of meat, including beef, game meats such as kudu and springbok, as well as poultry like chicken and ostrich. These meats are often grilled, stewed, or used in traditional dishes like potjiekos and kapana.

Add spices such as turmeric, coriander and cumin at the early stage of cooking, when you are frying onions and garlic, to enhance the taste of the beef stew. Fresh herbs like coriander and bay leaves also contribute a distinct flavour without making the dish too spicy for the younger members of the family.

Although I added carrots, little red potatoes, rutabaga and cremini mushrooms, you have plenty of options. Parsnip, turnip, pearl onions, squash and fennel will also work. Stir them in gently and immediately return the pot to the oven for the final hour of cooking.

The choice becomes easier when you realize that simple baking soda can be an ideal meat tenderizer that helps to bring out all the aromas and flavors in every sizzling beef stew or charburger.

Broth is a thin soup made of the water in which flavor-enhancing ingredients like meat, vegetables, and herbs and spices have been simmered. The liquid is strained after cooking to remove the flavoring ingredients. The broth can be served on its own or used as the base for a heartier soup or stew.

It consists of starchy foods—such as cassava, yams, or plantains—that have been boiled, pounded, and rounded into balls; the pounding process, which typically involves a mortar and pestle, can be laborious. Fufu is often dipped into sauces or eaten with stews of meat, fish, or vegetables.

Which country has the best beef in Africa? ›

Botswana is widely acknowledged to have the best beef in the world.

Argentine beef is widely regarded as the best beef globally, with its grass-fed and hormone-free farming methods resulting in leaner, healthier, and more flavorful meat.

Our beef imports come from all over the world, apparently now including Paraguay. Other countries we import from include, but are certainly not limited to: Brazil, Uruguay, Australia, Namibia, New Zealand, Mexico, Canada, Japan, China, and...the list continues.

Fufu is Ghana's national dish, a starchy side dish, and an important accompaniment to various stews and sauce-based dishes. It is also very popular and regularly eaten throughout West and Central Africa.

“Pap,” or maize meal porridge, is a staple for almost all Namibians. It is eaten anytime of the day, but especially with dinner. Many Namibians only eat one meal a day so it tends to be a big dinner with lots of pap.

The traditional braaivleis (meat barbeque) is a tasty meal, as is potjiekos, a spicy stew of meat, chicken and fish cooked in a cast iron, three-legged pot over an open fire. As you travel throughout the safari lodges in Namibia you will find that many of the lodges serve traditional braaivleis and potjiekos.