Tired of preparing mopane worms the same way every time, how about a mopane worm and butternut casserole, or if you like fish, how about fish tacos with salsa?
These are among 50 recipes contained in a recently-launched cookbook tiled ‘Naturally nourishing Namibia’, with easy-to-follow cooking instructions for recipes by 15 local cooks.
The book was initiated by the German development agency GIZ under its Framing for Resilience project, in collaboration with the Namibian Chefs Association and talented young chefs from across the country. The recipes are divided into six categories: meals based on fruit and vegetables; fish; mopane worms, chicken and meat; legumes; and whole grains.
Focusing on ingredients used in indigenous and traditional recipes, the meals are highly nutritious and do not require any industrial processing, which can alter flavours and reduce quality. On top of that, all the dishes can be prepared with the most basic cooking equipment. The health benefits of each dish are briefly outlined as part of the recipe.
Juliana Jason, who provided the Mahangu Rotis with Oshingali Purée recipe, said the traditional dish ‘Oshingali’ was not her most favourite because she found it ordinary and basic, until she decided to liven it up by making rotis, cutting them into triangles and dipping them into the oshingali purèe. Chanlin van der Colff provided the Mutton Potjie Kos with White Corn Pap recipe, and said it has been passed on from generation to generation, and is a must-have meal at all special occasions.
“More than anything, this recipe carries stories and memories, and is a reminder that food unites. May this be so for everyone who tries this recipe.”
Marike Hoffman provided the recipe for Vegetable and Bean Stew with Brown Rice. She said it is a crowd- pleaser, can feed a large group of people, and is perfect for winter. “Veganism is still a growing concept in southern Africa, and I hope this meal gives you a glimpse into the exciting world of veganism, and diminishes the notion that ‘healthy is boring’.”
The cookbook sparked great interest, and sold fast at the launch. For each sold copy, a paperback version will be printed and distributed in the context of the project’s nutrition campaigns and training. Hard copies are to be found at local bookshops.