AFRICAN POTJIE KOS

Originated from South Africa, a dish prepared in a large, black three-legged cast iron pot that is placed on an open fire. Ingredients in this pot can be meat-based or chicken-based with vegetables. Some vegetarians might enjoy their plain vegetable pot. This meal usually takes about 3-4 hours; but with good company around the open fire, the wait is over before you know it and definitely worth the while.

Read more.....
http://www.food24.com/News-and-Guides/Features/Top-7-potjie-recipes-20110908

KAPANA

Food plays a very big part in all cultures in the world and for Namibia it is no exception. However it is bit more complicated when it comes to Namibia; as it hosts eleven different ethnic groups; hence one particular dish cannot be singled out ; rather the most  favored  and dishes with influence from countries like South Africa.

This local delicacy is like a street snack and is one of the best food.It is red meat barbecued in the open-air and sold at the market in Namibia's township. Some might say but is that not like 'braaivleis'( barbecue) because this is prepared in a different matter, men from the townships take the time everyday cut meat into small pieces and serves it with peppers, onions,chillies and sauces. If you want to experience a real African-Food Delight, try Kapana.......!!!!

MARULA OIL

Marula oil is extracted from the kernels (nuts) of the  Marura tree , from the Anacardiaceae  family. Marula oil is traditionally used in in food as cooking oil and as a meat preservative and to treat leather. Marula oil contains a large proportion of  mono-unsaturated  fatty acids  and natural antioxidant which make the oil very stable. Traditionally we eat kernels cream as it taste nice. Back home at Namibia make our traditional oil called ondjove for our vambu chicken.

BOEREWORS

The name is derived from the Afrikaans words boer ("farmer") and wors ("sausage"). Boerewors must contain at least 90 percent meat - always containing beef, as well as lamb or pork or a mixture of lamb and pork. The other 10% is made up of spices and other ingredients. Not more than 30% of the meat content may be fat. Boerewors may not contain any “mechanically recovered” meat, this is meat derived through a process where meat and bone are mechanically separated. Boerewors so rich in protein.

http://en.wikipedia.org/wiki/Boerewors

http://www.youtube.com/watch?v=dvwdo8bJ2qU

TRADITIONAL SOUTH AFRICAN BILTONG....

Biltong is a variety of cured meat that was originated in South Africa. Various types of meat are used to produce it, ranging from beef and game meats to fillets of ostrich from commercial farms. It is typically made from raw fillets of meat cut into strips following the grain of the muscle, or flat pieces sliced across the grain. It is similar to beef jerky in that they are both spiced, dried meats. The typical ingredients, taste and production processes differ, the main difference being that biltong is usually thicker (from cuts up to 1" (25 mm) thick), while jerky is rarely more than 1/8" (3 mm) thick. Also, biltong does not have a sweet taste but obviously it taste sour and nice. Biltong is so rich in protein and good for a healthy balance diet...

OSHINGALI (BLACK-EYED PEAS).....

Oshingali is the most best oshiwambo traditional food in Northern part of Namibia which is actually made out of dry beans. Its very rich in protein and  carbohydrate. Its look  disgusting  but very delicious and tasty. 

Oshingali (Namibia) RECIPES
OSHINGALI (BLACK-EYED PEAS)
INGREDIENTS
4 cup	fresh black-eyed peas
1 tsp	salt
1	chili pepper, crushed or 1/2 tsp cayenne pepper
METHODS
Soak fresh peas in cold water for about 5 minutes to soften. Using both
hands, rub and gently squeeze the peas as they continue to soak. This
process will gradually loosen the skins, which will float to the top and
should be skimmed off and discarded.
Drain and rinse the peas, add salt and hot pepper, and cover with clean
water. Boil until tender. Serve, along with the cooking water, over Oshifima
or another stiff porridge.
Serves 4.
country : Namibia
course : vegan dish
source : The Africa News Cookbook : African Cooking for Western Kitchens /
edited by Tami Hultman
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Ambasha Ethiopian traditional bread...!!!

This bread is most popular in the northern part of Ethiopia but is enjoyed all over the country. It is more of a pizza type of bread in size and shape.Rich in carbohydrate and Often people will add orange juice or another citrus to flavour it. This bread needs less water than for example Mulmul and really has to kneaded well.