Potjiekos, which literally means "small-pot food," is a Dutch-influenced dish. It is popular in South Africa and has been included in Namibian cuisine. This meal is frequently served at parties and picnics. It's made over an open fire in an iron three-legged kettle. When it comes to this recipe, this saucepan makes all the difference. People gather to have a good time while a pot of Potjiekos cooks, and a few beverages are served. Potjiekos is a slow-cooked beef and vegetable meal that takes around three hours to prepare.

Ingredients:

3 pounds lamb, cubed,2 onions, chopped,1 cup red wine,1 pound of baby potatoes,2 tbsp curry powder,1/2 cup milk,2 tbsp olive oil,3 cups beef stock,1 pound small carrots,1 tbsp sugar,1 tbsp turmeric,salt and pepper to taste

Instructions:

• Heat oil in a Dutch oven. Season the lamb with salt and pepper, and saute until browned. Take the lamb out of the pot with a slotted spoon and set it aside.
• Put the onions in the Dutch oven and fry them for 8 minutes, or until they soften.
• Place the meat back in the pot, then pour in the wine and just enough beef stock to cover the meat. Reduce the heat to low, cover with a lid, and simmer for 1 hour.
• Stir in the carrots and potatoes and simmer for 30 more minutes.
• Stir the sugar, turmeric, and curry powder into the milk, then add the spiced milk to the Dutch oven.
• Let the mixture come up to a boil, then reduce to a simmer and cook for 30 minutes. Serve warm.

Biltongs are pieces of meat that have been marinated in salt and vinegar, seasoned, then hung to dry for about two weeks. This was a technique employed by the Afrikaner and Dutch to preserve meat centuries ago. Biltong is eaten as a snack. Because of its rich, salty flavor, you'll have to work hard not to eat it all at once. Namibia currently takes pride in being renowned as the country with some of the best biltongs, owing to the high quality of the meat utilized. Biltongs are made from a variety of meats, including springbok and kudu. Beef biltongs are also well-liked.

Ingredients:

2000 g Beef—silverside or top rump,5 tbsp Brown (malt) or cider vinegar,2.5 tbsp Coarse salt (2% of the meat weight),2 tsp ground black pepper,2 tbsp Coriander seed,1.5 tbsp Brown sugar

Instructions:

• Toast the coriander seeds in a dry pan, then grind down in a pestle and mortar or spice grinder. It should be mostly powder, with a few pieces of seed shells left in.
• Using a sharp knife, following the grain of the meat, cut into 1 inch (2.5cm) thick lengths and place in a non-metallic container.
• Combine all the spices and sprinkle into the meat. Sprinkle the vinegar on and rub everything in thoroughly whilst turning the meat with your hands.
• Cover the container and let your biltong cure for 24 hours in the fridge, turning and rubbing through the meat occasionally.
• Remove the meat from the container and pat dry with kitchen towels, taking care not to remove too much of the spice.
• Add a hook to the thickest end of each length. Plastic-covered paper clips make for a cheap solution. Hang in your biltong box, or in a well aired, ventilated space with a fan blowing gently to increase airflow. Do not point a fan directly at the meat (to avoid case hardening). Make sure none of the pieces are touching. Place some newspaper below the meat to catch any liquid.
• Drying times will vary with humidity, airflow, and temperature. Test the readiness of your biltong every couple of days by squeezing the sides together with clean fingers. If you feel any give in the meat, it’s still ‘wet’ inside.
• Once ready, cut into thin slices with a sharp knife and enjoy some of the best meat you’ll ever eat.

Boerewors are mostly composed of minced beef, salt, and vinegar. The mixture is spiced and then put within the sausage casing. Other popular meats used to make Boerewors include lamb, pork, or a combination of the two. Boerewors can be grilled over an open fire, pan-fried, or baked in the oven. At a good outdoor picnic, this dish is often served with a famous battered barbecue bread and potato salad.

Ingredients:

1.25kg boerewors sausage (from specialty butchers),Extra virgin olive oil, to brush,Fried curry leaves, to serve,1/4 cup (60ml) extra virgin olive oil, 1 red onion, chopped,5 thyme sprigs, leaves picked,3 garlic cloves, finely chopped,2 green chilies, seeds removed, chopped,4cm piece (20g) ginger, peeled, finely chopped,1 tbs mild curry powder,1 tsp smoked paprika,1/2 tsp ground turmeric,1 large carrot, coarsely grated,1 each red capsicum & yellow capsicum, chopped,3 large ripe truss tomatoes, chopped,400g can cannellini beans, rinsed, drained

Instructions:

• Heat the oil in a saucepan over medium heat. Add the onion, bay leaf and thyme, and cook for 3-4 minutes until softened.
• Add the garlic, chilli and ginger, and cook for 1-2 minutes until fragrant. Add the spices and cook for a further 1-2 minutes, then add the carrot, capsicum and tomato, and cook for a further 3-4 minutes.
• Add 1 cup (250ml) water, season, then reduce heat to medium-low and cook for 20 minutes, stirring occasionally, until reduced and thickened.
• Add the cannellini beans and stir to warm through. Season and set aside.
• Preheat oven to 220°C fan-forced.
• Place sausage in an ovenproof frypan and brush with oil. Bake for 25 minutes until golden and cooked through. Scatter over the fried curry leaves and serve with the chakalaka.

Matangara is an edible component of an animal stomach that is cleansed and prepared as a nutritious Namibian cuisine. Namibian tripe is often made from cows or goats. As the tripe is properly rinsed until it is squeaky clean, this component of the meat is relished while it is still fresh. The tripe is then carefully cooked with little water and used as the main element in a substantial stew. This dish is popular in Namibian restaurants. It is served with pap or fat cakes and is also sold as street food by vendors.

Ingredients:

500g maguru (tripe),1/2 onion (chopped),1 1/2 tomatoes (chopped),2 cloves garlic (minced),1 tsp fresh ginger (minced),1 tbs soup powder,1 ltr water,1/2 tsp salt,1/2 tsp ground black pepper,2 tbsp tomato sauce,1 tsp curry powder,Oil for frying

Instructions:

• First as already mentioned wash your tripe in warm water and trim-off excess fat. Cut tripe into good size pieces and put into pot. Add water and salt. Partly cover and bring to boil. Once it has boiled reduce heat to the lowest mark on your stove, cover pot completely and let it simmer overnight or for 7.5 hours.
• After 7.5 hours the water is finished, add garlic and ginger, add frying oil and stir. Add your spices and stir; then add tomatoes and stir.
• Add tomato sauce and stir. Give time for the tomatoes to get done (2 min). When tomatoes are done, add soup powder and pour cold water directly into the soup powder to avoid it lumping-up. Cover pot and let simmer for 5 minutes.
• After 5 minutes your maguru are done.

Braais and barbecues are popular throughout southern Africa, and Namibia is no exception. Kapana is small pieces of succulent grilled beef that are typically cooked with Kapana spice, chile, and salt. A common side dish to eat with Kapana is a "salsa" of chopped onions and tomatoes. This light dip complements the freshness of the beef. What distinguishes Kapana from other grilled meats is that it is produced with freshly butchered beef. It is prepared and served hot off the grill.

Ingredients:

1 lb flat meat or any other meat you like on the grill,2 Tablespoons chili powder,2 Tablespoon salt,For the salsa/sauce,2 Tomatoes chopped finely,1 onion chopped finely,1 chili pepper according to your heat preference chopped finely,1 Tablespoon oil,1/2 Tablespoon vinegar

Instructions:

• Toast the coriander seeds in a dry pan, then grind down in a pestle and mortar or spice grinder. It should be mostly powder, with a few pieces of seed shells left in.
• Cook the meat until the desired doneness
• Cut into small bite-size pieces
• Serve with chili pepper and salt for dipping
• Combine the salsa/sauce ingredients and mix well
• Add salt to taste.
• Note the meat is often served in a newspaper on the streets of Namibia